Early Bird Breakfast Cookie

This cookie, loosely based on Milk Bar's "Compost Cookie," sounds crazy at first, but it somehow just works - the coffee adds depth, while the corn flakes give a wonderful crunch, and the oats lend a hearty texture.  The sea salt flakes on top brings everything together.  It's the perfect breakfast - hearty and satiating, with just enough fiber, protein, good fats and of course, a hit of caffeine to get you going!


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2 tsp vanilla extract
5 Tbsp grassfed butter or coconut oil, melted
2.5 tsp ground coffee
1/3 cup rolled oats
3/4 cups corn flakes (gluten free if necessary)
1 tsp sea salt, the chunkier the better
1 egg



1. Prepare cookie mix according to package directions

2. Add coffee, oats and corn flakes; mix well

3. Roll into balls and press flat then sprinkle with sea salt

4. Bake on parchment lined pan for 15 minutes at 350°F

5. Let cool completely before removing from pan  


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