Chocolate Almond Breakfast Cookies

Chocolate Almond Breakfast Cookies
From, by Jamie Lothridge

Chocolate Almond Breakfast Cookies Photo

Elle is officially obsessed with cookies. Whether she's sneaking Daddy's knock-off Thin Mints out of the freezer, or trying to scale the pantry shelves for an Oreo, the girl just loves cookies. The girl has also been very feisty lately.

She has transitioned from wanting help with everything to wanting help with nothing. And while letting her try new things like putting on her own clothes and rinsing conditioner from her hair, may take at least triple time, we're trying to let her find her own way and become a little more independent.

Meanwhile, we're secretly sobbing inside wondering where our little babe went. She's a lover of all things pink, sparkly toenails, and a hater of sticky fingers and ponytails. She's sweet, she's kind, but she's feisty. And I wouldn't have it any other way.

Chocolate Almond Breakfast Cookies Picture

Last week she woke up and proclaimed that she would like to forgo her typical breakfast of fruit, yogurt and an egg in a hole because she wanted cookies. Not just one cookie, she specifically said she wanted to eat the whole bag of cookies.

Let's be real here, I've given her a few Annie's Bunny Grahams with yogurt and maybe just maybe given into her puh-lease, mama once or twice for a freshly baked chocolate chip cookies before 10:00 AM, but cookies for breakfast certainly aren't the norm around here even though sometimes I'm baking them before the sun comes up.

A few months ago, I came across a recipe for breakfast cookies, so I thought I'd give them a shot. I changed up the flavors a bit to correspond with what I had on hand and I must say they were pretty darn delicious.

Chocolate Almond Breakfast Cookies Image

Chocolate Almond Breakfast Cookies are loaded with dark chocolate chips, almonds and coconut. They also contain some better-for-you cookie ingredients like whole wheat flour, natural almond butter and flaxseed meal. And I even cut back a bit on the sugar and substituted in a bit of honey.

Are they the most perfect, well-rounded breakfast we could eat? Nope, but they might be a little better than the chocolate glazed donut Elle and I shared on Sunday. I mean, they don't call it Sunday Funday for nothing, right?

Not only are these breakfast cookies delicious, they're also really adaptable. Just stir in your favorite mix-ins like dried cherries, walnuts, and raisins — basically any dried fruit and nut combo would be amazing.

Chocolate Almond Breakfast Cookies Pic

Serve these Chocolate Almond Breakfast Cookies up with a cup of coffee, or tuck them into your bag for an afternoon pick-me-up. Trust me, you'll love them no matter what time of day.

For more delicious breakfast recipes, be sure to check out these Zucchini Bread Pancakes and this Baked Peach Oatmeal.


Chocolate Almond Breakfast Cookies Recipe



  • 1 cup whole raw unsalted almonds
  • 1 1/2 cups old fashioned rolled oats
  • 1/3 cup whole wheat flour
  • 1/2 cup ground flax seed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup almond butter
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey
  • 1/3 cup light brown sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup sliced almonds
  • 1 cup dark chocolate chips


  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. Add almonds to the bowl of a food processor and pulse until the almonds are ground into almond flour.
  3. In a medium bowl, mix the ground almonds, rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
  4. In a large bowl with an electric mixer, combine the almond butter, coconut oil, honey, brown sugar, eggs, and vanilla extract until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Stir in the coconut, sliced almonds and dark chocolate chips.
  7. Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop the dough onto prepared baking sheets, about 2 inches apart.
  8. Bake in the preheated oven from 8-9 minutes, or until golden brown. 
  9. The cookies do not flatten much while baking, so you can use a spatula to flatten them out a bit if you want a flatter cookie.
  10. Allow the cookies to cool on the pans for about 5 minutes before removing them to a wire rack to cool completely. 


Recipe adapted from allrecipes.

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