4.88 from 16 votes

Triple Berry Breakfast Cookies

These cookies are not too sweet, but rather super-soft resembling a muffin top— the perfect treat to complement your breakfast! You can use frozen or fresh berries, too.
Course Breakfast, Snack
Cuisine Gluten free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Carolina Jantac, MS, RD, LD


  • 2 medium bananas
  • ½ cup of Once Again Almond Butter
  • 2 tablespoons of maple syrup
  • 2 tablespoons of coconut oil
  • 2 flax eggs 2 tablespoons of flax meal added to 4 tablespoons of warm water
  • 2 cups of rolled oats
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¾ cup of frozen or fresh blueberries strawberries, and raspberry mix.
  • ¼ cup of chopped walnuts


  1. Start by mashing bananas well with a fork, then mix in Once Again Almond Butter, maple syrup and coconut oil at room temperature (should be at a liquid state). This can be mixed by hand, or with a mixer on a low setting.
  2. Next add flax eggs, which can be prepared by adding 2 tablespoons of flax meal to 4 tablespoons of warm water and let it sit for 10 minutes, it will form a gel-like mixture.
  3. Once mixed in, add baking soda and powder; and rolled oats. Beat at medium speed until well mixed. Using a large spoon, gently fold into mix the berries and walnuts.
  4. Place small scoops onto baking sheet and slightly flatten with the back of a spoon. Take it to a pre-heated oven at 325 degrees Fahrenheits for 15-20 minutes or until edges are golden brown. Remove from oven and let it cook before storing them in a sealed container for up to 3 days. Best if stored in refrigerator. Makes 16 cookies

Recipe Notes