Go Back
Superfood Breakfast Cookies
Pin Recipe Print Recipe

Superfood Breakfast Cookies

These soft and chewy Superfood Breakfast Cookies are a wholesome and satisfying way to start your day. Packed with fiber-rich oats, chia and flaxseeds, and naturally sweetened with fruit and coconut nectar or honey, these cookies are perfect for a nourishing breakfast or snack on the go. They're gluten-free, dairy-free, vegan-friendly, and endlessly customizable with your favorite dried fruits and seeds.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten-free cookie, grab-and-go breakfast, healthy breakfast cookies, superfood cookie, vegan breakfast cookie
Servings: 9
Calories: 185kcal

Ingredients

  • 1 cup old-fashioned rolled oats use certified gluten-free 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 seeds/nuts**
  • 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 honey, or other liquid sweetener
  • 2 tablespoons almond milk or other milk of choice

Instructions

  • Preheat the oven to 325ºF. Line a baking sheet with parchment paper or lightly grease it.
  • In a large bowl, mix together the oats, oat flour, dried fruit, pumpkin seeds, flaxseed, chia seeds, cinnamon, baking powder, and salt.
  • Stir in the mashed banana, melted coconut oil, sweetener, and almond milk until the mixture is well combined.
  • Let the mixture rest for 4–5 minutes to allow the flax and chia seeds to help bind the dough.
  • If the mixture is too thick, add 1–2 tablespoons more milk to loosen it slightly.
  • Scoop dough using a scant 1/4 cup per cookie and place on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand.
  • Bake for 15–18 minutes, or until lightly golden around the edges.
  • Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
  • Store in an airtight container at room temperature for 2–3 days.

Notes

You can make oat flour by grinding whole oats in a food processor or coffee grinder.
Swap in any combination of dried fruits, seeds, or nuts you prefer.