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.