A plate of chocolate trail mix cookies made with Navitas Organics Cacao Powder and Cacao Sweet Nibs

Chocolate Trail Mix Breakfast Cookies Recipe

These delicious trail mix cookies are full of clean, nourishing ingredients. They’re easy to make, ready in 25 minutes or less and can be enjoyed as breakfast or dessert! Make them on a Sunday to enjoy throughout the week.

INGREDIENTS

4 Tbsp. gound flax seed

5 Tbsp. water

1 large ripe banana

1 tsp. vanilla extract

¼ cup maple syrup

2 Tbsp. almond butter

2 cups rolled oats

½ tsp. ground cinnamon

½ tsp. sea salt

¼ tsp. baking soda

1 Tbsp. Navitas Organics Cacao Powder

2 Tbsp. Navitas Organics Cacao Sweet Nibs

2 Tbsp. unsweetened shredded coconut

DIRECTIONS

Preheat oven to 350º. Line a baking sheet with parchment paper for easier cleanup.

In a small bowl, combine ground flax seed with water. Whisk and set aside for 5 minutes to congeal.

In a separate medium-sized bowl, use a fork to mash your banana. Once it's nearly smooth, add your vanilla, maple syrup and almond butter. Whisk together until a smooth consistency appears and set aside.

In a large bowl, mix oats, cinnamon, sea salt, baking soda, cacao powder, cacao nibs and coconut. 

Add the dry ingredients to the wet ingredients and mix until well combined.

Using a ⅓ size measuring cup, scoop dough out into mounds on the parchment paper-lined baking sheet. Repeat this step 5 more times for a total of 6 large cookies.

Place baking sheet in oven and bake for 15-17 minutes. Remove from oven and let cookies cool for at least 5 minutes before removing to a cooling rack.

Enjoy immediately or store in an airtight container for up to 5 days. 

Makes 6 large cookies

 

Submitted by Ashley McGuirk | Stay Sweet Wellness
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Image of Chocolate Trail Mix Breakfast Cookies Recipe

Chocolate Trail Mix Breakfast Cookies Recipe

Ashley McGuirk | Stay Sweet Wellness

Servings

6 large cookies

These delicious trail mix cookies are full of clean, nourishing ingredients. They’re easy to make, ready in 25 minutes or less and can be enjoyed as breakfast or dessert! Make them on a Sunday to enjoy throughout the week.

Ingredients

  • 4 Tbsp. gound flax seed
  • 5 Tbsp. water
  • 1 large ripe banana
  • 1 tsp. vanilla extract

  • ¼ cup maple syrup

  • 2 Tbsp. almond butter
  • 2 cups rolled oats

  • ½ tsp. ground cinnamon

  • ½ tsp. sea salt

  • ¼ tsp. baking soda

  • 1 Tbsp. Navitas Organics Cacao Powder
  • 2 Tbsp. Navitas Organics Cacao Sweet Nibs
  • 2 Tbsp. unsweetened shredded coconut
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Directions

  1. Preheat oven to 350º. Line a baking sheet with parchment paper for easier cleanup.
  2. In a small bowl, combine ground flax seed with water. Whisk and set aside for 5 minutes to congeal.
  3. In a separate medium-sized bowl, use a fork to mash your banana. Once it's nearly smooth, add your vanilla, maple syrup and almond butter. Whisk together until a smooth consistency appears and set aside.
  4. In a large bowl, mix oats, cinnamon, sea salt, baking soda, cacao powder, cacao nibs and coconut.
  5. Add the dry ingredients to the wet ingredients and mix until well combined.
  6. Using a ⅓ size measuring cup, scoop dough out into mounds on the parchment paper-lined baking sheet. Repeat this step 5 more times for a total of 6 large cookies.
  7. Place baking sheet in oven and bake for 15-17 minutes. Remove from oven and let cookies cool for at least 5 minutes before removing to a cooling rack.
  8. Enjoy immediately or store in an airtight container for up to 5 days.
Servings: 6 large cookies
Submitted by:

Ashley McGuirk | Stay Sweet Wellness