These Superfood Breakfast Cookies are the perfect way to start your day. They’re fiber-rich, filling, and taste like a treat.
How has your week been so far? We finally had a cold day yesterday, at least cold for us, and it was glorious! It rained most of the morning, but cleared up in the afternoon, and we went out for a hike. I got to wear a sweatshirt outside, and Eli even wore little mittens 🙂
One of my most popular posts last year was my Healthy Make-Ahead Breakfast Cookies – 6 Ways, so I know you all enjoy breakfast cookies! I wanted to come up with a fun flavor for the new year, and Superfood Breakfast Cookies sounded like a perfect fit.
Superfood Breakfast Cookies Recipe Ingredients
Superfood Breakfast Cookies Recipe Ingredients- Old-fashioned oats – Be sure to use gluten-free certified oats if necessary.
- Flour – Both gluten-free and all-purpose flour work, depending on your preferences or needs.
- Coconut sugar
- Baking powder
- Spices – I used ground cinnamon and salt.
- Non-dairy milk – I like almond milk, but any non-dairy unsweetened milk will do.
- Maple syrup – Be sure to use pure maple syrup and not artificially flavored pancake syrup.
- Flax egg -This recipe calls for one flax egg. Make it with 1 Tablespoon of ground flax mixed with 2 1/2 Tablespoons of water, and let sit for a few minutes.
- Vanilla extract
- Chia seeds
- Chopped pistachios
- Dried cranberries – Goji berries are another great option.
- Chopped dark chocolate – You can also use dark chocolate chips or chunks.
How To Make These Superfood Breakfast Cookies
- Preheat the oven to 350°F, and line a large baking sheet with a nonstick mat or parchment paper.
- Add all the dry ingredients to a large bowl and stir them together. Next, add all remaining ingredients and mix again until everything is combined.
- Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake the cookies for 15-17 minutes, until they are firm and cooked through. Let cool on a wire rack before eating.
Recipe Tips and Thoughts
- Superfoods are foods known to contain high amounts of essential vitamins and minerals. If you Google Superfoods, you can find lots of lists, and none of them seem to be the same. Everyday superfoods are blueberries, kale, and seaweed.
- For these cookies, I decided to use cinnamon, pistachios, dark chocolate, chia seeds, and dried cranberries (you could also use Goji berries if you can find them). The flavors all go together really nicely and add nutrients to the breakfast cookies.
- These breakfast cookies are so easy to make; you need just one bowl, and they’re so great for a filling, make-ahead breakfast. Make a batch today and enjoy them for breakfast and snacks all week long!
- These cookies are vegan and gluten-free if using certified gluten-free oats.
- Store them in an airtight container and enjoy within a few days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious Breakfast Cookies?
Healthy Make-Ahead Breakfast Cookies; 6 Ways
Healthy Carrot Cake Breakfast Cookies
Healthy Naturally Sweetened Breakfast Cookies; 6 Ways
Four-Ingredient Peanut Butter Banana Cookies
Check Out Exactly How I Make Them Here:
Print
Superfood Breakfast Cookies
- Total Time: 35 minutes
- Yield: 12 1x
Description
These delicious breakfast cookies are packed with lots of healthy superfoods!
Ingredients
- 3 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3/4 cup non-dairy milk (I like almond)
- 1/4 cup maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
- 1/3 cup chopped pistachios
- 1/3 cup dried cranberries, or goji berries
- 1/3 cup chopped dark chocolate, or dark chocolate chips
Instructions
- Pre-heat oven to 350 degrees F and line a large baking sheet with a non-stick mat or parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.
Notes
Breakfast cookies stay good in an airtight container, in a cool place, for up to 5 days. They’re also freezer friendly up to 3 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Gluten Free, Vegan
Can you provide the amount of carbs and sugar? Thanks!
I don’t currently have that information but am working on getting it for all of my recipes.
Lovely filling and tasty treats, only problem is my boys eat them all before I get chance to save them for breakfast!
Thanks for a quick, easy tasty recipe
Haha, so glad they enjoyed them! 🙂
How many carbs?
Hi Gloria, I don’t currently have that information for this recipe but am working on getting it soon 🙂
Can I replace the coconut sugar with maple syrup?
There’s already maple syrup in them so you could try omitting the coconut sugar and adding more maple syrup. It might change the consistency a little but it would probably work 🙂
My son is allergic to nuts. Should I increase the fruit quantities to replace the nuts? Or can you suggest another replacement? Possibly sunflower seeds?
Yes, you can most certainly add extra fruit or sunflower seeds! Either option would work great 🙂
Can you provide nutritional information on these cookies
Hi Teresa, I’ll try to get it up soon 🙂