Allergy Associates of La Crosse / Recipes / Brazil Nut Breakfast Cookies

Brazil Nut Breakfast Cookies

Serving size: 12 servings or two cookies per serving


  • 1/4 cup Brazil nuts
  • 1 cup rolled oats
  • 3/4 cup oat flour
  • 1/4 cup hemp hearts
  • 1/4 cup raisins
  • 1 cup unsweetened coconut, shredded
  • 1 tbsp. flaxseed, ground
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/3 tsp. salt
  • 3 ripe bananas
  • 1/4 cup coconut oil, melted
  • 1 tbsp. honey


  1. Preheat oven to 350°F. Set aside a baking sheet lined with parchment paper.
  2. Crush Brazil nuts by placing in a plastic bag and pounding with a rolling pin or pulse in your food processor.
  3. Make oat flour by placing oats in a food processor and pulsing until finely pureed.
  4. In a large bowl add crushed Brazil nuts, oats, oat flour, hemp hearts, raisins, coconut, flaxseed, cinnamon, baking powder and salt and mix.
  5. In a separate bowl, peel bananas and break into chunks, mash with a fork then add honey and melted coconut oil and mix.
  6. Add wet ingredients to dry ingredients and mix.
  7. Place batter by the spoonful on the baking sheet and bake for 10-15 minutes or until golden brown. Let cool on a wire rack.

Nutrition per serving: 220 calories, 22 g carbohydrates, 13 g fat, 4 g fiber, 4 g protein, 70 mg sodium, 5 g sugar.

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