Cinnamon Horchata Breakfast Cookies

Cinnamon Horchata Breakfast Cookies

Serves: 18 cookies

About this Recipe

Who doesn’t want cookies for breakfast?! If you’re looking for a delicious, but nutritious, way to start the morning this breakfast cookie will be a hit for kids and adults alike. These gluten-free, dairy-free, and refined sugar free cookies will have your family wondering why they get to have cookies for breakfast!

Created by Alison Tierney, MS, RD, CD, CSO.


  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 2 medium ripe bananas, approximately 1 cup mashed (or, 230 grams)
  • ½ cup natural peanut butter (or, other nut butter)
  • ¼ cup Orgain Organic Protein Powder, Vanilla Horchata
  • ¼ cup date sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups instant oats
  • ½ cup raisins, dried fruit, or dairy-free chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper. Set aside.
  2. Start by making “flax eggs”. In a separate small bowl, add 2 tablespoons of ground flaxseed and 6 tablespoons of water. Mix together and let the mixture sit for at least 5 minutes.
  3. In a large bowl, add banana and mash using a large fork, avocado masher, or pastry cutter. Once mashed well, add the nut butter, protein powder, date sugar, and vanilla extract. Mix until well combined.
  4. To the mixture, add the cinnamon, baking powder, rolled oats, and salt. Stir until well combined. Fold in the dried fruit or chocolate chips. Fold until well incorporated.
  5. Add your dough to the prepared cookie sheet. Using a small cookie/ice cream scoop or spoon, place dough on the sheet with a small amount of space in between.
  6. Bake in the preheated oven for 12-15 minutes, until the cookies start to slightly brown.
  7. Cool for 5-10 minutes before serving. Enjoy!

Storage: Cookies can remain at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

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