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5 from 1 vote

Oatmeal Chocolate Chunk Breakfast Cookies


  • 6 ounces 170g pecans, finely chopped
  • 10 ounces 283g walnuts, finely chopped
  • 2 cups 175g old fashioned rolled oats (Use gluten free if needed)
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup 120mL coconut oil, melted
  • 1/2 cup 120mL agave nectar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 7 ounces 200g dark chocolate, chopped into chunks


  1. Preheat oven to 325°F. (Note: this recipe works best if you have a food processor.) Grind up the nuts in the food processor until finely ground. Transfer to a large bowl. Stir in the oats, baking powder, cornstarch and salt. Make a well in the center of the mixture; add oil, agave, eggs and vanilla. Stir until completely combined. Fold in the chocolate chunks.
  2. Scoop out dough to create balls that are about 2 tablespoons. Place on a parchment lined or greased cookie sheet. Press gently with hand to flatten balls.
  3. Bake 20 minutes or until cookies are light golden brown on the edges. Let cool completely on a wire rack before serving. Store covered in the refrigerator for 5 days or up to 2 weeks in the freezer.
  4. Recipe adapted from Martha Stewart Living Magazine.