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superfood breakfast cookies Recipe

superfood breakfast cookies Recipe
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These Superfood Breakfast Cookies are a wholesome, make-ahead breakfast or snack packed with nutritious ingredients like oats, seeds, dried fruit, and natural sweetener. Soft, hearty, and customizable, these cookies are ready in under 20 minutes and perfect for on-the-go mornings. They’re naturally gluten-free (if using gluten-free oats), dairy-free, and can be adapted for vegan diets.

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 seeds/nuts
  • 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. Prep and Mix Dry Ingredients: Preheat your oven to 325ºF (163ºC). In a large mixing bowl, combine the rolled oats, oat flour, dried cranberries (or other fruit), pumpkin seeds (or other nuts/seeds), ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Stir until evenly mixed.
  2. Add Wet Ingredients: Add the mashed banana (or applesauce), melted coconut oil (or butter), coconut nectar/syrup (or honey), and almond milk (or your preferred milk) to the bowl. Stir until the mixture is well blended and comes together to form a dough. Allow the dough to rest for 4–5 minutes, letting the flax and chia seeds absorb some liquid and bind everything together.
  3. Adjust Consistency if Needed: If the dough appears too thick after resting, stir in an additional 1–2 tablespoons of milk to loosen it so it’s easy to scoop.
  4. Shape Cookies: Line a baking sheet with parchment paper or lightly grease it. Scoop out the dough by scant 1/4 cupfuls and place them onto the baking sheet. Since these cookies don’t spread much while baking, gently press the tops with your palm to flatten them to your preferred thickness.
  5. Bake: Bake in the preheated oven for 15–18 minutes, or until the cookies are lightly golden around the edges and set in the center.
  6. Cool and Store: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature for 2–3 days.

Notes

  • To make these cookies vegan, use applesauce instead of banana and opt for a plant-based sweetener like maple syrup or agave.
  • Switch up the dried fruit and nuts/seeds for variety—try chopped apricots, dates, sunflower seeds, or chopped almonds.
  • If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until finely ground.
  • These cookies freeze well; thaw at room temperature before serving.
  • Add a handful of dark chocolate chips for a treat!

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