Superfood Breakfast Cookies
These soft and chewy Superfood Breakfast Cookies are a nutrient-dense and naturally sweetened treat made with oats, flaxseed, chia seeds, and dried fruit. Free from gluten, dairy, and refined sugar, they’re perfect for a quick, energizing breakfast or snack. Vegan-friendly and endlessly customizable, these cookies are great for meal prep or on-the-go mornings.
Servings: 9
Calories: 185kcal
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 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 honey, or other liquid sweetener
- 2 tablespoons almond milk or other milk of choice
Instructions
- Preheat oven to 325ºF (163ºC) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix together oats, oat flour, dried fruit, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Add the mashed banana, melted coconut oil, sweetener, and almond milk to the bowl. Stir until the mixture is well combined.
- Let the mixture sit for 4–5 minutes to allow the flax and chia seeds to help bind the dough.
- If the dough is too thick, stir in 1–2 extra tablespoons of milk to loosen it slightly.
- Scoop the dough using a scant 1/4 cup for each cookie onto the prepared baking sheet. Flatten each cookie slightly with the palm of your hand, as they won’t spread during baking.
- Bake for 15–18 minutes, or until the cookies are lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for 2–3 days.
Notes
Make oat flour by blending whole oats in a food processor or coffee grinder until fine.
Customize with any combination of dried fruit, seeds, or nuts you have on hand.