Coconut Chia Breakfast Cookies

These wholesome cookies are great as an on-the-go breakfast or mid-morning snack. Made with oats, almonds, coconut, pumpkin, hemp and chia seeds, they provide the energy you need to get through a busy day.

  • 12 cookies
  • 10 mins prep, 12 mins cook 22 mins total
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  • 1 cup oat flour
  • ½ cup almond flour
  • ½ cup Qi’a Superflakes, lightly crushed
  • ¼ cup coconut sugar
  • ¼ cup shredded coconut
  • 2 tbsp pumpkin seeds
  • 2 tbsp hemp seeds
  • 2 tbsp chia seeds
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup smooth almond butter
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract


  1. Preheat the oven to 350F and line a cookie pan with parchment paper. Set aside.
  2. In a large bowl, stir together the oat flour, almond flour, cereal, coconut sugar, shredded coconut, pumpkin seeds, hemp seeds, chia seeds, baking powder, baking soda, and salt.
  3. In another large bowl, whisk together the almond butter, coconut oil, maple syrup, and vanilla until smooth. Add the dry ingredients and stir until a soft dough forms.
  4. Using a cookie scoop, scoop mounds of dough, about 1 1/2 tablespoons each, onto the prepared pan. Bake for 10 to 12 minutes, or until the cookies are golden on the bottom and dry to the touch. Allow to cool completely.