Irresistibly Crunchy Morning Goodness
Ever woken up craving something that hits the spot and makes you feel like a breakfast champion? Superfood Breakfast Cookies are here to save the morning! Packed with all the good stuff, these cookies not only satisfy your sweet tooth but also energize your day. Plus, they’re incredibly quick to whip up, making mornings a whole lot brighter.
Why Make This Recipe
You’re going to love these cookies for a few reasons:
- Easy cleanup: One bowl and you’re done! No need to spend precious time washing every pan in your kitchen.
- Family-friendly: Kids love ‘em, and so do adults—what’s not to like about cookies that are actually good for you?
- Versatile: You can mix and match the ingredients based on what you have at home or what tickles your taste buds that day.
Best part? You don’t even have to feel guilty munching on these delightful bites!
Ingredients
You don’t need fancy stuff—just these basics! Here’s what you’ll need to get started:
- 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
- 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
Directions
Let’s make it happen! Follow these easy steps for your Superfood Breakfast Cookies:
- Preheat oven to 325ºF.
- In a large mixing bowl, combine all the dry ingredients: oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Stir in the mashed banana, coconut oil, coconut nectar, and almond milk until well blended.
- Let the mixture rest for 4-5 minutes to allow the chia and flax to bind everything together. It should resemble a thicker dough.
- If the dough is too thick, stir in an additional 1-2 tablespoons of milk.
- Scoop out the dough using a scant 1/4 cup and place it on a baking sheet lined with parchment paper. Gently flatten the dough balls.
- Bake for 15-18 minutes, or until cookies are lightly golden around the edges.
- Store leftovers in an airtight container for 2-3 days. This recipe yields about 8-9 cookies.
How to Make Superfood Breakfast Cookies (Overview)
How easy was that? First, you mix up the dry ingredients like oats and seeds, then add some mashed banana for sweetness. Let it rest so it can become all sticky and delicious, scoop the dough onto a baking sheet, and pop it in the oven. Pro tip: Don’t skip the resting time—trust me, it makes a difference! 🕒
How to Serve Superfood Breakfast Cookies
Serve these cookies warm with a cup of coffee or a steaming mug of tea. Think of it: gorgeous golden-brown cookies bursting with colors from the dried fruit and seeds, ready to crunch between sips. For an extra touch, drizzle some honey on top or munch them alongside fresh fruit for added freshness.
How to Store Superfood Breakfast Cookies
These cookies are fantastic for meal prep! They’ll keep well at room temperature in an airtight container for 2-3 days—if they last that long! You can also pop them in the fridge for longer freshness or freeze them for up to a month. Reheat in the microwave for a few seconds, and they’ll taste just like fresh-out-of-the-oven goodness.
Tips to Make Superfood Breakfast Cookies
- Change the fruit: Feel free to swap out the cranberries for chocolate chips or any other dried fruit.
- Texture matters: If you prefer a chewier cookie, let the dough rest a bit longer!
- Gluten-free? Go for certified gluten-free oats and flour.
- Sweetness level: Adjust the sweetness by changing up the syrup or honey to your liking.
Variation
Want to spice things up? Try adding a pinch of nutmeg or even some cacao powder for a chocolatey twist. Going vegan? Simply replace the honey with maple syrup and use plant-based butter!
FAQs
1. Can I use different nuts or seeds?
Absolutely! Almonds, walnuts, or sunflower seeds also work great.
2. How do I make these cookies ahead of time?
Just prepare the dough, scoop it on the baking sheet, cover it, and refrigerate until you’re ready to bake.
3. Can I freeze the cookies?
Yes! You can freeze them before or after baking for a quick breakfast treat anytime.
Happy baking! Enjoy those delightful superfood cookies. 🍪
📌 Pin this recipe for your next cozy dinner night!
Superfood Breakfast Cookies
Ingredients
Method
- Preheat oven to 325ºF.
- In a large mixing bowl, combine all the dry ingredients: oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Stir in the mashed banana, coconut oil, coconut nectar, and almond milk until well blended.
- Let the mixture rest for 4-5 minutes to allow the chia and flax to bind everything together. It should resemble a thicker dough.
- If the dough is too thick, stir in an additional 1-2 tablespoons of milk.
- Scoop out the dough using a scant 1/4 cup and place it on a baking sheet lined with parchment paper. Gently flatten the dough balls.
- Bake for 15-18 minutes, or until cookies are lightly golden around the edges.