Superfood Breakfast Cookies

Why Make This Recipe

Superfood Breakfast Cookies are a fantastic way to start your day. They are not only enjoyable to eat but also packed with healthy ingredients. These cookies provide lasting energy and are great for busy mornings. Plus, they are easy to make and perfect for on-the-go snacks!

How to Make Superfood Breakfast Cookies

Ingredients:

• 1 cup old fashioned rolled oats
• 1/2 cup oat flour
• 1/2 cup dried cranberries, raisins, or other dried fruit
• 1/2 cup unsalted pumpkin seeds 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

Directions:

1. Preheat your oven to 325ºF (165ºC).
2. In a large mixing bowl, combine the dry ingredients: oats, oat flour, dried fruit, 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 mixed.
4. Let the mixture rest for 4–5 minutes. This helps the chia and flax to bind everything together. If the dough is too thick, add 1–2 tablespoons more milk.
5. Measure out the dough by scant 1/4 cupful and place it on a baking sheet lined with parchment paper. These cookies don’t spread much, so flatten the tops slightly with your hand if you like.
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 about 8–9 cookies.

How to Serve Superfood Breakfast Cookies

These cookies are perfect for breakfast, snacks, or even dessert. They can be enjoyed alone or paired with yogurt or fresh fruit. For a warm treat, simply heat them in the microwave for a few seconds before serving.

How to Store Superfood Breakfast Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for 2–3 days. If you want them to last longer, you can freeze them for up to a month. Just thaw them before eating.

Tips to Make Superfood Breakfast Cookies

1. Feel free to customize the dried fruits and nuts based on your preferences.
2. You can substitute almond milk with any milk of your choice, such as soy or oat milk.
3. To make these cookies even more special, add a sprinkle of chocolate chips or shredded coconut.

Variation

If you want a different flavor, try adding vanilla extract or nutmeg. You can also swap the pumpkin seeds for sunflower seeds or walnuts for a different taste and texture.

FAQs

1. Can I use quick oats instead of rolled oats?
Yes, but rolled oats give a better texture to the cookies.

2. What can I use instead of coconut oil?
You can use unsalted butter or any other oil like vegetable or canola oil.

3. Are these cookies gluten-free?
Yes, if you use certified gluten-free oat flour and oats, these cookies can be gluten-free.

Superfood Breakfast Cookies

Start your day with these nutritious, energy-packed superfood breakfast cookies that are ideal for busy mornings and make a perfect on-the-go snack.

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: 120

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup old fashioned rolled oats
• 1/2 cup oat flour Use certified gluten-free for gluten-free cookies.
• 1/2 cup dried cranberries, raisins, or other dried fruit Customize based on preference.
• 1/2 cup unsalted pumpkin seeds or other seeds/nuts Substitute with sunflower seeds or walnuts if desired.
• 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 Coconut oil for a dairy-free option.
• 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
• 2 tablespoons almond milk or other milk of choice Substitute with soy or oat milk if necessary.

Method

 

Preparation

1. Preheat your oven to 325ºF (165ºC).
2. In a large mixing bowl, combine the dry ingredients: oats, oat flour, dried fruit, 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 mixed.
4. Let the mixture rest for 4–5 minutes to help the chia and flax bind everything together. If the dough is too thick, add 1–2 tablespoons more milk.

Baking

1. Measure out the dough by scant 1/4 cupful and place it on a baking sheet lined with parchment paper. These cookies don’t spread much, so flatten the tops slightly if desired.
2. Bake for 15–18 minutes or until the cookies are lightly golden around the edges.

Serving & Storage

1. Store any leftovers in an airtight container for 2–3 days. For longer storage, freeze them for up to a month.
2. These cookies are great for breakfast, snacks, or dessert. Enjoy alone or with yogurt or fresh fruit. Warm in the microwave before serving if desired.

Notes

Customize dried fruits and nuts based on your preferences. For added flavor, consider adding vanilla extract or nutmeg. You can also add chocolate chips or shredded coconut for variety.