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Superfood Breakfast Cookies

These Superfood Breakfast Cookies are a delightful, healthy breakfast option that’s quick to prepare, family-friendly, and easy to customize based on your tastes and pantry items.
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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 the dry ingredients: oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
  3. Stir in the mashed banana, coconut oil, coconut nectar, and almond milk until well blended.
  4. Let the mixture rest for 4-5 minutes to allow the chia and flax to bind everything together. It should resemble a thicker dough.
  5. If the dough is too thick, stir in an additional 1-2 tablespoons of milk.
  6. 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.
Baking
  1. Bake for 15-18 minutes, or until cookies are lightly golden around the edges.

Notes

Store leftovers in an airtight container for 2-3 days. For meal prep, they can be kept at room temperature, refrigerated, or frozen for up to a month. Reheat in the microwave for a few seconds for fresh-out-of-the-oven taste.