These Superfood Breakfast Cookies are the perfect way to start your day!
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 little 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 that you all enjoy breakfast cookies! I wanted to come up with a fun flavor for the new year and Superfood Breakfast Cookies sounded perfect.
Superfoods are basically foods that are known to contain really high amounts of much needed vitamins and minerals. If you google Superfoods you can find lots of different lists and none of them seem to be exactly the same. Common 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 tons of nutrients to the breakfast cookies!
These breakfast cookies are really easy to make, you only need one bowl, and are so great for a filling make ahead breakfast. Make a batch today and enjoy them for breakfast and snacks all week long!Print
These delicious breakfast cookies are packed with lots of healthy superfoods!
- 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
- 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.
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.