Preheat your oven to 375 and line a large pan with parchment paper.
In a large bowl, combine your dry ingredients (oats, oat flour, flax seed, walnuts, cocoa powder, baking soda, salt) and stir together until all is thoroughly blended. Push your dry ingredients to the sides of the bowl to create a well in the middle.
Add your wet ingredients inside the well in the bowl (honey, coconut oil, egg, and mint extract) and whisk together with a fork, then stir together with your dry ingredients.
Add your chocolate chips or chopped up candy cane bits into your breakfast cookie dough, and stir together until everything is well incorporated.
Using a cookie scooper, scoop your dough onto the tray, to make about 16 cookies total, and bake for 9-11 minutes, or till the edges of the cookies have set.
Let your cookies cool for a few minutes, and then put them on a cooling rack to continue cooling.
*I like to store these breakfast cookies in a container, and they will last about a week.