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Superfood Breakfast Cookies

Delicious cookies packed with wholesome ingredients that will kickstart your day.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 9 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat oven to 325ºF.
  2. In a large mixing bowl, combine all dry ingredients: oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
  3. Stir in wet ingredients: mashed banana (or applesauce), coconut oil, coconut nectar, and almond milk until blended.
  4. Let the mixture rest for 4-5 minutes to bind.
  5. Scoop out scant 1/4 cup of dough onto a baking sheet lined with parchment paper and lightly press to flatten.
Baking
  1. Bake for 15-18 minutes until lightly golden around the edges.

Notes

Store leftovers in an airtight container for 2-3 days. For longer storage, pop them in the fridge or freeze for a quick grab-and-go breakfast. Reheat in the microwave for a few seconds to enjoy.