• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 15

Snickerdoodle Breakfast Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cup (150g) rolled oats
  • 1 cup (65g) unsweetened coconut (or nuts of choice)
  • 1/3 cup (45g) hemp seeds (or seeds of choice)
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp ground flax + 2 tbsp water
  • 1/4 cup (60g) applesauce
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (65g) nut/seed butter* (I used cashew butter)
  • 1 tsp vanilla extract
  • Cinnamon Sugar Coating:
  • 2 tbsp cane sugar
  • 1 tsp cinnamon


Preheat the oven to 350F.
Stir together the ground flax and water. Set aside to thicken.
Add the oats, coconut, hemp seeds, baking powder, cinnamon, and salt to a food processor. Grind to a fine flour consistency.
Add the nut/seed butter, applesauce, maple syrup, flax egg, and vanilla. Process to form a sticky dough.
In a small shallow dish, stir together the cinnamon and sugar.
Form into balls. Roll to coat in cinnamon sugar mixture.
Arrange on a baking sheet lined with parchment paper.
Press to flatten slightly.
Bake for 12-15 minuets at 350F or until golden around the edges.
Cool for 5-10 minutes. Enjoy!
Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

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