Breakfast Cookies - Raw Elements

Prep time: 5 minutes
Bake time: Approx 20-25 minutes
Makes: Approx 10 – 12 large ice cream scoop sized cookies


  • 1¼ cups organic oatmeal or 1½ cups quinoa flakes (gluten free)
  • 1 cup organic coconut, shredded and toasted
  • ¼ cup each flax meal and buckwheat groats
  • 2 tbsp pure, organic cacao powder, sifted
  • 1 heaping tbsp Dandy Blend or Four Sigmatic Mushroom Coffee
  • 1 tsp baking soda, alum free
  • 1½ tsp organic cinnamon
  • ¼ cup organic cacao nibs
  • ¼ tsp pink Himalayan sea salt
  • 1/3 cup organic apricots, snipped
  • 3 very ripe bananas, mashed approx 2 cups
  • 2 heaping tbsp Jem Nut Butter
  • ¼ cup maple or coconut syrup
  • 2 tbsp extra virgin coconut oil warmed to melt
  • 1½ tsp real vanilla extract or 1 tsp paste
  • 1/3 cup dairy-free organic chocolate – 75% or higher, chopped


  1. Pre-heat the oven to 350˚F and cover a large baking sheet with parchment paper.
  2. Combine all dry ingredients in a bowl, measure wet ingredients into a cup and combine with dry ingredients.  Mix well to create sticky dough that holds together. Adjust ingredient amounts if needed.
  3. Use 2″ ice cream scoop and drop dough onto prepared sheet leaving 2″ between each cookie.  Flatten into patties and bake 20 – 25 minutes or until cookies are browning evenly.  Leave them in longer if you prefer a hard cookie.
  4. Let cool completely on a rack before storing in a covered container. Cookies freeze well for up to 1 month and having these on hand is a game changer for those too busy to prep food days.

Recipe by: Teri Gentes