Salty Fruity Oat Breakfast Cookies with Cacao Nibs

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Serves 8 - 12 cookies     adjust servings

If avoiding gluten is a concern, be sure the oats are certified gluten-free. Any Pure Organic Fruit & Veggie Strips and Layered Fruit Bars work here, so choose your own flavor adventure. These breakfast cookies should be stored in an airtight container at room temperature for up to 3 days. This recipe can be double or triple and can also be made ahead of time and frozen.


  • 1 tablespoon ground flax seed
  • 3 tablespoon filtered water
  • 1/2 cup unsweetened apple sauce
  • 1 tablespoon chia seeds
  • 1/4 teaspoon Himalayan pink salt + more for topping
  • 1 1/2 teaspoon cinnamon
  • 1 cup oats {see notes}
  • 1 cup oat flour
  • 2 Pure Organic Fruit & Veggie Strips {see notes}
  • 2 Pure Organic Layered Fruit Bars {see notes}
  • 3 teaspoons cacao nibs, divided


  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Combine the ground flax with the water in a small bowl and set aside.
  3. In a large bowl combine the apple sauce, chia seeds, salt and cinnamon and stir. Then add in the oats and oat flour, stir again and set aside.
  4. Cut both the Fruit & Veggie Strips and Layered Fruit Bars into small pieces {about the size of a pencil eraser}. Fold the strip and bar pieces, with 2 teaspoons cacao nibs, and the flax mixture into the cookie batter.
  5. Roll the cookie batter into either 8 large balls or 12 regular sized balls. Arrange them on the baking sheet and press lightly with your fingertips to make a round disk. Sprinkle on the remaining 1 teaspoon cacao nibs and an extra sprinkle of salt.
  6. Bake for 15 minutes or until the bottoms are golden brown. Remove the cookies from the oven and cool.
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