Superfood Breakfast Cookies

why make this recipe

Superfood Breakfast Cookies are a fantastic way to start your day. They are packed with healthy ingredients that give you energy and keep you full. These cookies are versatile and can satisfy both your sweet tooth and your need for nutrition. Plus, they are easy to make and great for meal prep!

how to make Superfood Breakfast Cookies

Ingredients:

• 1 cup old fashioned rolled oats (use certified gluten-free oats, if needed)
• 1/2 cup oat flour*
• 1/2 cup dried cranberries, raisins, or other dried fruit**
• 1/2 cup unsalted pumpkin seeds (pepitas) or other seed/nut**
• 1/4 cup ground flaxseed
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large mashed banana or 1/2 cup unsweetened applesauce
• 3 tablespoons melted coconut oil or butter
• 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
• 2 tablespoons almond milk or other milk of choice

Directions:

1. Preheat oven to 325ºF (165ºC).
2. In a large mixing bowl, combine dry ingredients: oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
3. Stir in the mashed banana, coconut oil, coconut nectar, and almond milk until everything is well blended.
4. Let the mixture rest for 4–5 minutes. This allows the chia and flax to help bind everything together. If the dough becomes too thick, add 1–2 tablespoons more milk.
5. Measure out the dough by scant 1/4 cupful and place on a baking sheet lined with parchment paper. These cookies don’t spread much, so you may want to gently flatten the tops with your hand.
6. Bake for 15–18 minutes, or until the cookies are lightly golden around the edges.
7. Store leftovers in an airtight container for 2–3 days. This recipe makes 8–9 cookies.

how to serve Superfood Breakfast Cookies

You can enjoy these cookies as a quick breakfast on the go or a nutritious snack anytime. They pair well with a glass of milk, a cup of tea, or some fresh fruit. You can also crumble them on top of yogurt for added texture and flavor.

how to store Superfood Breakfast Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for 2–3 days. If you want to keep them longer, you can freeze them in a zip-top bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!

tips to make Superfood Breakfast Cookies

• For a nut-free option, you can replace pumpkin seeds with sunflower seeds.
• Feel free to mix in other superfoods like hemp seeds or chocolate chips for extra flavor.
• If you want a sweeter dough, add more sweetener to your liking.

variation

You can try using different types of dried fruits, nuts, or seeds based on what you have at home. Applesauce can be replaced by mashed sweet potato for a lovely twist!

FAQs

1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but rolled oats give better texture to these cookies.

2. Are these cookies gluten-free?
If you use certified gluten-free oats and oat flour, these cookies can be gluten-free.

3. How can I make these cookies vegan?
To make the cookies vegan, use mashed banana or applesauce as the egg substitute, and use plant-based milk and oil. Avoid honey, instead use maple syrup or agave syrup as a sweetener.

Superfood Breakfast Cookies

These Superfood Breakfast Cookies are a nutritious and versatile breakfast option, packed with healthy ingredients to keep you energized and full. Perfect for meal prep and easy to make!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 9 cookies

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup old fashioned rolled oats use certified gluten-free oats, if needed
• 1/2 cup oat flour *
• 1/2 cup dried cranberries, raisins, or other dried fruit **
• 1/2 cup unsalted pumpkin seeds (pepitas) or other seed/nut **
• 1/4 cup ground flaxseed
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1 large mashed banana or 1/2 cup unsweetened applesauce
• 3 tablespoons melted coconut oil or butter
• 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
• 2 tablespoons almond milk or other milk of choice

Method

 

Preparation

1. Preheat oven to 325ºF (165ºC).
2. In a large mixing bowl, combine dry ingredients: oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
3. Stir in the mashed banana, coconut oil, coconut nectar, and almond milk until everything is well blended.
4. Let the mixture rest for 4–5 minutes. If the dough becomes too thick, add 1–2 tablespoons more milk.
5. Measure out the dough by scant 1/4 cupful and place on a baking sheet lined with parchment paper. Gently flatten the tops with your hand.

Baking

1. Bake for 15–18 minutes, or until the cookies are lightly golden around the edges.

Notes

Store leftovers in an airtight container for 2–3 days. For a nut-free option, replace pumpkin seeds with sunflower seeds. Mix in other superfoods like hemp seeds or chocolate chips for extra flavor. To make sweeter dough, add more sweetener to taste. For variations, use different types of dried fruits or nuts based on what you have at home. You can replace applesauce with mashed sweet potato.