Description
Delicious and nutritious Superfood Breakfast Cookies are packed with wholesome ingredients like oats, pumpkin seeds, and chia seeds. Perfectly sweetened with natural sweeteners and binders like banana and flaxseed, these gluten-free cookies make a healthy grab-and-go breakfast or snack 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
Instructions
- Preheat Oven: Preheat your oven to 325ºF (163ºC) to prepare for baking the cookies evenly and thoroughly.
- 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 well so all the dry components are evenly distributed.
- Add Wet Ingredients: Stir in the mashed banana, melted coconut oil, coconut nectar, and almond milk into the dry mixture. Mix until well blended to form a dough. Allow the mixture to rest for 4–5 minutes so the chia and flaxseed can absorb moisture and bind the dough together. If the dough becomes too stiff, add 1–2 additional tablespoons of milk for proper consistency.
- Shape Cookies: Using a scant 1/4 cup measuring scoop, portion out the dough onto a baking sheet lined with parchment paper or lightly greased. Since these cookies do not spread much during baking, gently flatten each dough mound slightly with the palm of your hand to encourage even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15–18 minutes or until the cookies turn lightly golden around the edges.
- Cool and Store: Remove the cookies from the oven and let them cool completely on a wire rack. Store any leftovers in an airtight container for 2–3 days for best freshness.
Notes
- *You can make your own oat flour by finely grinding whole oats in a food processor or coffee grinder.
- **Feel free to substitute an equal amount of nuts, seeds, or dried fruit based on your preference or availability.
- These cookies hold together well due to the combination of flaxseed and chia seeds acting as natural binders.
- For a vegan version, use maple syrup or agave instead of honey and ensure milk alternatives are plant-based.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
