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Coconut Flax Cookies

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Venturing into the world of healing your digestion and food sensitivity can make it really hard to bake. During the past year, I’ve played with taking all grains, sugar, eggs, and nuts in and out of my diet. That eliminates about 99% of the cookie recipes out there!

I was determined to create some sweet treats that we could enjoy. These little beauties were inspired by my mentor, Andrea Nakayama from Replenish PDX. She calls them camper cookies and when I saw her recipes this summer, I knew I had a starting point!  I made a few tweaks and voila, a cookie we both love that loves us back.

The best part is they are simple to make and healthy enough to eat for breakfast.

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Coconut Flax Cookies

Why I love it: Simple to make and perfect for satisfying the after-meal sweet craving. Coconut sugar is low glycemic so this sweet treat won’t spike your blood sugar. Plus these cookies have protein-rich flax. These tasty treats are inspired by my mentor, Andrea Nakayama from Replenish PDX. The original recipe is from her EstroZen program.

Serving Size: Makes about 12 cookies


1 cup ground flax seeds

1/4 cup ground pumpkin seeds OR plantain flour (almond flour works also if it works for you)

½ cup shredded coconut (unsweetened)

pinch of sea salt

3/4 tsp cinnamon

1/2 tsp vanilla extract

¼ cup coconut nectar (preferred) or maple syrup

¼ cup coconut oil, melted


Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, mix the ground flax meal, almond flour, shredded coconut, sea salt and cinnamon until combined. Add the vanilla, coconut nectar, and melted coconut oil. Stir until well combined. Let the dough sit for 5 – 10 minutes so it holds together better.

Use a tablespoon to scoop out dough and roll into a ball.  Place each cookie onto your prepared cookie sheet and flatten into a cookie shape. Bake for 11 – 12 minutes. Remove from the oven and let cool completely to room temperature before eating. They might crumble if you eat them too soon so let them cool!

Tips from the Kitchen: If cocoa or carob powder works for you, you can add 1 to 2 TBSP of cocoa or carob powder for a chocolate-kissed treat.

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Looking for more allergy-friendly idea? I’ve also a big fan of these little Sweet Potato Muffins from Tessa the Domestic Diva. I’ve subbed pumpkin puree for the sweet potato with equally good results. They come out like doughnut holes with a touch of sweet. Perfect for an afternoon pick-me-up.

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