Description
These Superfood Breakfast Cookies are a nutritious and delicious way to start your day. Packed with oats, seeds, dried fruit, and natural sweeteners, they deliver a powerhouse of fiber, protein, and antioxidants. Perfectly chewy with a hint of cinnamon, these cookies are gluten-free and easy to prepare, making them a healthy grab-and-go breakfast option.
Ingredients
Units
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
Notes
- *Can make your own oat flour by finely grinding whole oats in a food processor or coffee grinder.
- **Can substitute an equal amount of nuts, seeds, or dried fruit.
Instructions
- Preheat Oven: Preheat your oven to 325ºF (160ºC) to prepare for baking the cookies.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Stir thoroughly to ensure an even mix.
- Add Wet Ingredients: Stir in the mashed banana, melted coconut oil, coconut nectar, and almond milk into the dry ingredients until well blended. The mixture should resemble a thick dough.
- Rest the Dough: Let the dough rest for 4–5 minutes to allow the chia and flaxseed to absorb moisture and bind the ingredients together, which helps the cookies hold their shape.
- Adjust Consistency: If the batter feels too thick after resting, stir in an additional 1–2 tablespoons of milk to loosen it slightly before shaping.
- Shape Cookies: Scoop out the dough in scant 1/4 cup portions and place them on a parchment-lined or lightly greased baking sheet. Gently press each mound with your palm to flatten slightly, as these cookies don’t spread much during baking.
- Bake: Bake in the preheated oven for 15–18 minutes or until the cookies turn lightly golden around the edges.
- Cool and Store: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. Store leftovers in an airtight container for 2–3 days.
Notes
- Use certified gluten-free oats if gluten intolerance is a concern.
- Oat flour can be homemade by grinding oats finely in a food processor or coffee grinder.
- Dried fruits, nuts, and seeds can be substituted to preferences or availability, keeping the total quantity the same.
- For a vegan option, use maple syrup instead of honey and a plant-based butter or oil.
- Because these cookies do not spread much while baking, pressing them flat before baking helps achieve a consistent cookie shape.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 150
- Sugar: 7g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
