Go Back
A close up of a cookie

Chocolate Peppermint Breakfast Cookies (gluten-free, whole grain, refined sugar-free)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 cookies
Calories 116 kcal


  • 1/2 cup oats (certified gluten-free)
  • 1/3 cup oat flour (certified gluten-free)
  • 1/4 cup flax seed, ground
  • 1/2 cup walnuts, finely chopped
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp honey (or maple syrup)
  • 1/4 cup coconut oil, melted (or butter)
  • 1 egg
  • 1/4 tsp mint extract
  • 1/3 cup mint chocolate chips and/or chopped candy canes


  1. Preheat your oven to 375 and line a large pan with parchment paper. 

  2. 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.

  3. 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. 

  4. Add your chocolate chips or chopped up candy cane bits into your breakfast cookie dough, and stir together until everything is well incorporated.

  5. 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.

  6. Let your cookies cool for a few minutes, and then put them on a cooling rack to continue cooling.

  7. Devour!

Recipe Notes

*I like to store these breakfast cookies in a container, and they will last about a week.