Superfood Breakfast Cookies Recipe
Introduction
These Superfood Breakfast Cookies are a wholesome and convenient way to start your day. Packed with oats, seeds, and natural sweeteners, they offer a nutritious boost with every bite. Perfect for busy mornings or a healthy snack on the go.
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
Instructions
- Step 1: Preheat your oven to 325ºF. In a large mixing bowl, combine all the dry ingredients: rolled oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Step 2: Stir in the mashed banana, melted coconut oil, coconut nectar, and almond milk until everything is well blended. Let the mixture rest for 4–5 minutes to allow the chia and flaxseed to bind the dough. If it becomes too thick, add an extra 1–2 tablespoons of milk before shaping.
- Step 3: Scoop the dough by scant 1/4 cupfuls onto a parchment-lined or lightly greased baking sheet. Press each mound gently with your palm to flatten slightly, as the cookies won’t spread much during baking.
- Step 4: Bake in the preheated oven for 15–18 minutes, until the cookies turn lightly golden around the edges.
- Step 5: Allow to cool slightly, then store leftovers in an airtight container. This recipe makes 8–9 cookies.
Tips & Variations
- For a nut-free version, substitute pumpkin seeds with sunflower seeds and use seed-based butter instead of coconut oil if desired.
- Try adding a handful of dark chocolate chips or chopped nuts for extra texture and indulgence.
- Use your favorite dried fruit to customize flavor—apricots or chopped dates work well.
- If you don’t have oat flour, simply blend rolled oats in a food processor until fine.
Storage
Store these breakfast cookies in an airtight container at room temperature for up to 2–3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze in a sealed bag for up to a month. Reheat gently in the microwave or oven before serving for a warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies vegan?
Yes, these cookies are easily vegan if you use plant-based milk and replace honey with maple syrup or another liquid sweetener.
Are these cookies gluten-free?
They can be gluten-free as long as you use certified gluten-free oats and oat flour. Always check packaging to ensure no cross-contamination.
Print
Superfood Breakfast Cookies Recipe
- Total Time: 25-30 minutes
- Yield: 8–9 cookies 1x
- Diet: Gluten Free
Description
These Superfood Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutrient-dense ingredients like oats, pumpkin seeds, flaxseed, and chia seeds, these gluten-free cookies offer a perfect balance of fiber, protein, and healthy fats. Naturally sweetened with banana and coconut nectar, these cookies are easy to make and perfect for a quick breakfast or snack on the go.
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
Instructions
- Preheat and Combine Dry Ingredients: Preheat your oven to 325ºF (163ºC). In a large mixing bowl, combine the oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Mix well to distribute all dry ingredients evenly.
- Add Wet Ingredients and Mix: Stir in the mashed banana, melted coconut oil, coconut nectar, and almond milk into the dry mixture until all ingredients are thoroughly blended. Allow the mixture to rest for 4–5 minutes to enable the chia and flaxseed to absorb moisture and bind the dough together. If the dough becomes too thick, add an additional 1–2 tablespoons of milk and stir again.
- Shape the Cookies: Using a scant 1/4 cup measure, scoop out portions of the dough and place them onto a baking sheet lined with parchment paper or lightly greased. Since the cookies don’t spread much during baking, gently press each dough mound with your palm to flatten slightly.
- Bake: Bake the cookies for 15–18 minutes, or until they are lightly golden around the edges. Keep an eye on them to avoid over-baking.
- Store: Once cooled, store any leftover cookies in an airtight container. They will stay fresh for 2–3 days.
Notes
- Use certified gluten-free oats and oat flour if you need to keep this recipe gluten-free.
- You can substitute dried cranberries with raisins or any other dried fruit you prefer.
- For vegan option, substitute butter with coconut oil and honey with maple syrup or agave syrup.
- If the dough is too dry, add more milk one tablespoon at a time to reach desired consistency.
- These cookies do not spread much during baking, so flatten them before baking for better shape.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Superfood, Breakfast Cookies, Gluten-Free, Healthy Snacks, Oats, Pumpkin Seeds, Flaxseed, Chia Seeds
