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
Scale
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
