Chia & Coconut Chocolate Breakfast Cookies

Chia & Coconut Chocolate Breakfast Cookies

Chia & Coconut Breakfast Cookies 

These vegan & gluten-free cookies are a perfect breakfast treat, as they're packed full of gut loving fibre and plant-based sources of protein.  Adding your favourite chocolate to cookies is also a lovely way to feel good about getting a sustaining chocolate fix for breakfast!  Featuring one of our favourite bars, Chia and Coconut.


chia and coconut breakfast cookies


2 tbsp flax mixed with 100ml water 

100g porridge oats

 70g ground almonds 

1 tsp ground cinnamon 

½ tsp fine sea salt 

½ tsp baking powder 

25g unsweetened shredded coconut 

70g pumpkin seeds and / or sunflower seeds

 1x 60g bar Chia and Coconut Conscious Chocolate, chopped 

60ml melted coconut oil 

60g cup smooth almond butter 

80ml maple syrup or runny honey 


  1. In a small bowl, mix ground flax with water and set aside to thicken. 
  2. In a large bowl, combine the oats, almond flour, cinnamon, salt, baking powder, coconut, seeds and chopped Conscious Chocolate. 
  3. Stir together the melted coconut oil, almond butter and liquid sweetener in a jug and add to the dry ingredients. Add the flax mixture and stir well to combine fully. 
  4. Roll into evenly sized balls and flatten gently into cookies on a lined baking tray.
  5. Bake at 160 degrees C for 25 minutes or until golden brown. Leave to cool fully before removing from the baking tray and storing in an airtight container.


This recipe features:

chia and coconut dark raw chocolate organic

Chia and Coconut Chocolate

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