Description
These Superfood Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutrient-dense ingredients like oats, flaxseed, chia seeds, pumpkin seeds, and dried fruits, they provide sustained energy and fiber. Naturally sweetened with banana and coconut nectar, these cookies are perfect for a quick, grab-and-go breakfast or a nutritious snack.
Ingredients
Units
Scale
Dry 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 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
Instructions
- Preheat Oven: Preheat your oven to 325ºF (163ºC) 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 evenly distribute all ingredients.
- Add Wet Ingredients: Stir in the mashed banana, melted coconut oil, coconut nectar, and almond milk until the mixture is well blended. Let the mixture rest for 4 to 5 minutes to allow chia and flax seeds to absorb moisture and bind the dough together. If the dough seems too thick, add an additional 1 to 2 tablespoons of milk and stir again.
- Form Cookies: Scoop out scant 1/4 cup portions of the dough and place them on a baking sheet lined with parchment paper or lightly greased. Press down lightly with the palm of your hand to flatten each cookie slightly, as they do not spread much during baking.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the cookies are lightly golden around the edges.
- Cool and Store: Remove the baking sheet from the oven and allow the cookies to cool completely. Store any leftovers in an airtight container for 2 to 3 days.
Notes
- Use certified gluten-free oats and oat flour if gluten sensitivity is a concern.
- Feel free to substitute dried cranberries with raisins, chopped dates, or any other dried fruit you prefer.
- You can swap pumpkin seeds with sunflower seeds, chopped nuts, or a mixture of both for variety and texture.
- If the dough is too dry, adding a bit more milk will help achieve the right consistency.
- For a vegan version, use maple syrup or agave nectar as a sweetener and plant-based butter or coconut oil.
- These cookies can be frozen in an airtight container for up to one month; thaw before eating.
