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HANAH breakfast cookies
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HANAH breakfast cookies

Holistic health coach and chef, McCauley Tawpash, shares her recipe for HANAH breakfast cookies

Food is my love language. Cooking and feeding others nourishing and delicious food is how I express myself and care for people. My approach to health is focusing on whole, unprocessed, vibrant, and healthful foods. I’ve been lucky enough to turn my passion for food and cooking into my career. As a wellness-focused and health-supportive chef, I pride myself on using the highest quality ingredients possible. This is important because I’ve experienced first-hand when incorporating high-quality, nutrient-dense ingredients into my diet I feel and perform at my best.


Makes 12 cookies 

  • ½ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 tablespoon HANAH ONE
  • 2 tablespoons ground flaxseed
  • 6 tablespoons of filtered water
  • ¼ cup unsweetened coconut flakes
  • ¼ cup pumpkin seeds
  • ¼ cup chopped pecans
  • ¼ cup walnuts
  • ¼ cup dairy-free chocolate chips, I used Hu Kitchen gems
  • ¼ cup coconut oil, melted
  • ¼ cup pecan butter, or you can use any nut butter
  • ⅓ cup maple syrup
  • ½ cup hemp seeds
  • ¾ cup nut flour blend, I used almond, coconut, pecan and walnut blend
  • 1 cup rolled oats


  1. Preheat the oven to 325 degrees F and line a large baking sheet with parchment paper. Combine the ground flaxseed and water in a small bowl to create a flax egg. Stir to combine and set aside to thicken for 5 minutes. In a separate large bowl, combine the rolled oats, nut flour, cinnamon, baking soda, salt, coconut flakes, pumpkin seeds, pecans, walnuts, hemp seeds and chocolate chips. Stir until ingredients are combined.
  2. In a separate bowl, combine the HANAH ONE, coconut oil, pecan butter, maple syrup, vanilla and the thickened flaxseed mixture. Whisk until it is well incorporated.
  3. Next, pour the wet ingredients into the dry ingredients. Using a spatula, stir until you have a thick batter and all ingredients are thoroughly incorporated.
  4. Use a ¼ cup to scoop the batter and form a cookie shape with your hands. Then place it onto the prepared baking sheet. Repeat with the remaining dough. Bake for 15-20 minutes, or until golden brown. Top with seeds and flakey sea salt. You can store these in an airtight container for up to 1 week!

Recipe by McCauley Tawpash



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