Why Make This Recipe
These Superfood Breakfast Cookies are a delicious and healthy way to start your day. Packed with nutrients from oats, seeds, and fruit, they not only taste great but also give you a boost of energy. Whether you’re in a hurry or simply looking for a nutritious snack, these cookies do the job perfectly. Plus, they are easy to make and can be enjoyed by everyone in the family!
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:
- Preheat your oven to 325ºF.
- 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.
- Stir in the mashed banana, coconut oil, coconut nectar, and almond milk until the mixture is well blended.
- Let the mixture rest for 4–5 minutes. This gives time for the chia and flax seeds to bind everything together. The dough should have a nice consistency.
- If the dough is too thick, stir in an additional 1–2 tablespoons of milk.
- Measure out the dough by the scant 1/4 cupful onto a baking sheet lined with parchment paper or lightly greased. These cookies won’t spread much while baking, so press the dough down slightly with your hand.
- Bake for 15–18 minutes or until the cookies are lightly golden around the edges.
- Store any leftovers in an airtight container for 2–3 days. This recipe makes about 8–9 cookies.
How to Serve Superfood Breakfast Cookies
Superfood Breakfast Cookies are perfect on their own, but you can serve them with a glass of milk or a cup of yogurt for added creaminess. They also make a great snack for kids after school or a healthy treat for on-the-go mornings.
How to Store Superfood Breakfast Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 2–3 days. You can also freeze them for longer storage. Just make sure to place them in a freezer-safe container or bag. When you’re ready to eat, simply thaw them at room temperature.
Tips to Make Superfood Breakfast Cookies
- Make sure to use ripe bananas as they add natural sweetness.
- Feel free to swap the dried fruit or seeds based on your preference or what you have on hand.
- Adjust the sweetness level by adding more or less coconut nectar/honey according to your taste.
Variation
If you want to add more flavor, consider including chocolate chips or a sprinkle of nutmeg. You can also try adding shredded coconut or different types of nuts for added crunch.
FAQs
Can I make these cookies vegan?
Yes! If you use applesauce instead of the banana and a plant-based butter alternative, these cookies can easily be made vegan.
Can I use other types of flour?
Absolutely! You can substitute the oat flour with almond flour or any other gluten-free flour you prefer.
How can I make these cookies chewier?
To make the cookies chewier, try reducing the baking time slightly. This will keep them moist and soft inside.
Superfood Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
These Superfood Breakfast Cookies are a healthy and tasty way to start your day, packed with nutrients from oats, seeds, and fruit.
Ingredients
- 1 cup old fashioned rolled oats (certified gluten-free 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 seeds/nuts
- 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
- Preheat your oven to 325ºF.
- 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.
- Stir in the mashed banana, coconut oil, coconut nectar, and almond milk until well blended.
- Let the mixture rest for 4–5 minutes for the chia and flax seeds to bind.
- If the dough is too thick, stir in an additional 1–2 tablespoons of milk.
- Measure out the dough by the scant 1/4 cupful onto a lined baking sheet. Press the dough down slightly with your hand.
- Bake for 15–18 minutes or until golden around the edges.
- Store leftovers in an airtight container for 2–3 days.
Notes
Superfood Breakfast Cookies can be served with milk or yogurt and are great for on-the-go mornings. Use ripe bananas for sweetness and feel free to swap dried fruits or seeds as desired.