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Superfood Breakfast Cookies Recipe

Superfood Breakfast Cookies Recipe
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★★★★★

4.7 from 14 reviews

These Superfood Breakfast Cookies are a wholesome and nutritious way to start your day, packed with oats, seeds, dried fruit, and natural sweeteners. They are gluten-free, easy to prepare, and perfect for a quick, energizing breakfast or snack.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 325ºF (163ºC) to prepare for baking the cookies.
  2. Combine Dry Ingredients: In a large mixing bowl, mix together the rolled oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt until evenly distributed.
  3. Add Wet Ingredients: Stir in the mashed banana, melted coconut oil, coconut nectar, and almond milk until the mixture is well blended and cohesive.
  4. Rest the Dough: Let the dough rest for 4–5 minutes to allow the chia and flax seeds to absorb moisture and bind the mixture together. If the dough becomes too thick, stir in an additional 1–2 tablespoons of milk to reach the desired consistency.
  5. Scoop and Shape Cookies: Measure out scant 1/4 cup portions of dough and place them onto a baking sheet lined with parchment paper or lightly greased. Gently press each dough mound with your palm to slightly flatten as the cookies do not spread much during baking.
  6. Bake: Bake the cookies for 15–18 minutes, or until they are lightly golden around the edges.
  7. Cool and Store: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Store leftovers at room temperature for 2–3 days.

Notes

  • Substitute dried fruit and seeds/nuts based on preference for flavor variation.
  • Use gluten-free certified oats if following a strict gluten-free diet.
  • If dough is too thick after resting, add more milk gradually to get a scoopable consistency.
  • These cookies can be stored at room temperature for 2–3 days or refrigerated for up to one week.
  • Ensure to gently flatten the dough before baking as cookies don’t spread much during baking.

Nutrition

Keywords: superfood breakfast cookies, healthy breakfast cookies, gluten-free cookies, oat cookies, seed and fruit cookies, easy breakfast recipes

Find it online: https://freshrecipehub.com/superfood-breakfast-cookies-recipe/