Superfood Breakfast Cookies
These Superfood Breakfast Cookies are nutritious, gluten-free, and vegan-friendly, perfect for a quick breakfast on the go!
Equipment
- mixing bowl
- baking sheet
- oven
Ingredients
Dry Ingredients
- 1 cup old fashioned rolled oats use certified gluten-free oats if needed
- ½ cup oat flour
- ½ cup dried cranberries, raisins, or other dried fruit
- ½ cup unsalted pumpkin seeds (pepitas) or other seed/nut
- ¼ cup ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 large mashed banana or ½ 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
Baking Instructions
- Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
- Measure dough out by the scant ¼ cupful and place on a baking sheet lined with parchment paper. These cookies don’t spread much while baking, so gently press the dough with the palm of your hand to flatten a bit.
- Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
- Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.
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 dry fruit.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 60mgPotassium: 100mgFiber: 3gSugar: 4gCalcium: 2mgIron: 6mg
Tried this recipe?Let us know how it was!