image Want my tasty balls in your mouth?!

Empower Life Empower Life

Walnut Coffee Breakfast Cookie Recipe

Drop us a line...

Send Message

These guys are tasty little suckers, and you can make them any which way you’d like – change out a few ingredients for something a little more your ‘thing’ (i.e. not many people love walnuts, and I don’t blame you! I don’t love them either, but I know they are one of the few nuts/seeds that don’t give me a reaction – so, I make the best of them)

With all the on-going “things” I have on the go, it is nice to feel like I have time to test out new recipes or to try something different in my weekly food plan. Between taking over ownership of the gym; coaching more, admin and owner duties, growing Empower Life and trying to get my own training up to speed for upcoming competitions and goals – it is H.A.R.D. to not only make time for trying new things but to want to do it (I would much rather use down time to regenerate to handle all the upcoming tasks).

Enough about me, let’s get to the recipe! Everything is in weight, except one, for consistency, accuracy and my anal ways.


100g Banana

125g Gluten-Free Oats (I use Only Oats – found at Bulk Barn)

75g Gluten-free Oat Flour (I processed my own oats)

1 cup Apple Sauce (un-sweetened)

50g No Sugar Added Syrup (I use E.D. Smith)

95g Hydrolized Collagen

180g Walnuts (processed to butter – added salt)

20g Coconut Oil (melted)

1 tsp Apple Cider Vinegar

1 tsp Vanilla

1 tsp Baking Powder

1/2 tsp Baking Soda

Cinnamon and Salt (roughly 1/2 tsp each)


  1. Preheat the oven to 350F. Line a baking sheet with a silicone liner or parchment paper.
  2. In a medium bowl, mash the bananas with a fork until smooth. Add the oats and cider vinegar and mix together. Let sit for 10 minutes for the oats to soften.
  3. In a large bowl, add the flax-seed, walnut butter butter, coconut oil, syrup and vanilla together.
  4. Add the remainder of the ingredients to the ingredients in large bowl.
  5. Stir in the oat mixture until all combined.
  6. Scoop (I used an ice cream scoop and weighed each scoop for accuracy) 14-18 cookies onto the baking sheet and slightly flatten if consistency does not flatten automatically.
  7. Bake for 13-15 minutes. Remove and cool for a few minutes before transferring the cookies to a rack to cool completely.

Cookies can be kept in an airtight container in the refrigerator for a few days or frozen for a few weeks. Enjoy!

I took my recipe from the two recipes below and made my own changes – what can you come up with?!

Happy Eating!

Related Posts
  • All
  • By Author
  • By Category
  • By Tag

Leave a Reply

Your email address will not be published.