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Superfood Breakfast Cookies

Delicious chewy cookies packed with nutrients and flavor, perfect for a quick and indulgent breakfast.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup old fashioned rolled oats
  • 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 the oven to 325°F.
  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.
  5. If the dough seems too thick, stir in 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.
  7. Gently flatten the dough balls.
Baking
  1. Bake for 15-18 minutes or until the cookies are lightly golden around the edges.
Storage
  1. Store leftovers in an airtight container for 2-3 days.

Notes

Cookies can be customized with different nuts or sweeteners. For a fluffier cookie, adjust flour or add coconut flour. Freezing leftovers is recommended for later enjoyment.