Superfood Breakfast Cookies

Why Make This Recipe

Superfood Breakfast Cookies are a fantastic way to start your day. They are packed with nutritious ingredients like oats, seeds, and dried fruits, making them a wholesome choice. Not only are these cookies delicious, but they are also easy to prepare. They provide energy and essential nutrients, making them perfect for busy mornings. Plus, you can customize the recipe to use your favorite add-ins!

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 your oven to 325ºF (160ºC).
2. In a large mixing bowl, combine the 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 seeds to help bind the ingredients together. The dough should look similar to the photo above. If it’s too thick, add 1-2 tablespoons of milk for a smoother consistency.
5. Scoop out the dough using a scant 1/4 cup measure and place it on a baking sheet lined with parchment paper (or lightly greased). These cookies will not spread much, so you can gently press the dough down with your palm to flatten them a bit.
6. Bake for 15-18 minutes, or until the cookies are lightly golden around the edges.
7. Store any leftovers in an airtight container for 2-3 days. This recipe makes 8-9 cookies.

How to Serve Superfood Breakfast Cookies

These cookies are great on their own and make for a tasty breakfast or snack. Pair them with a glass of almond milk or your favorite morning beverage. They also work well when crumbled over yogurt or served alongside fresh fruit for a balanced meal.

How to Store Superfood Breakfast Cookies

Store the cookies in an airtight container at room temperature for 2-3 days. If you want them to last longer, consider freezing them. Just wrap the cookies individually in plastic wrap or place them in a freezer-safe container. They can be thawed at room temperature when you’re ready to enjoy them.

Tips to Make Superfood Breakfast Cookies

• For a healthier option, use unsweetened applesauce instead of banana.
• Feel free to change up the dried fruits and nuts to suit your taste.
• If you want extra sweetness, you can sprinkle a little brown sugar or coconut sugar on top before baking.

Variation

You can easily swap out some ingredients; try adding chocolate chips or nuts for a richer flavor. Use different seeds, such as sunflower seeds or walnuts, to give the cookies a unique twist.

FAQs

1. Can I make these cookies gluten-free?
Yes! Just make sure to use certified gluten-free oats and oat flour.

2. How long do these cookies last?
These cookies can be stored in an airtight container for 2-3 days. If frozen, they can last for up to 3 months.

3. Can I use a different type of milk?
Absolutely! You can use any milk of your choice, such as almond milk, soy milk, or coconut milk.

Enjoy your delicious and nutritious Superfood Breakfast Cookies!

Superfood Breakfast Cookies

Delicious and nutritious cookies packed with oats, seeds, and dried fruits, perfect for busy mornings.

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 Can be substituted with gluten-free oat flour
• 1/2 cup dried cranberries, raisins, or other dried fruit Customize with your preferred dried fruit
• 1/2 cup unsalted pumpkin seeds Can be replaced with other seeds or nuts
• 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 use 1/2 cup unsweetened applesauce for a healthier option
• 3 tablespoons melted coconut oil Can substitute with butter
• 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener Use according to taste
• 2 tablespoons almond milk Use any milk of choice

Method

 

Preparation and Baking

1. Preheat your oven to 325ºF (160ºC).
2. In a large mixing bowl, combine the 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 to help bind the ingredients.
5. Scoop out the dough using a scant 1/4 cup measure and place it on a baking sheet lined with parchment paper.
6. Gently press the dough down with your palm to flatten them a bit.
7. Bake for 15-18 minutes, or until cookies are lightly golden around the edges.

Notes

Store leftovers in an airtight container for 2-3 days. For longer storage, wrap individually and freeze. To enjoy, thaw at room temperature.