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Superfood Breakfast Cookies
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Superfood Breakfast Cookies

These soft, chewy Superfood Breakfast Cookies are a wholesome and nourishing option for breakfast or snack time. Packed with oats, flaxseed, chia seeds, and dried fruit, they’re naturally sweetened and free of gluten, dairy, and refined sugar. Vegan-friendly and highly customizable, they make the perfect grab-and-go treat for busy mornings.
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 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
  • 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

  • Preheat oven to 325ºF and line a baking sheet with parchment paper or lightly grease it.
  • In a large bowl, combine the oats, oat flour, dried fruit, pumpkin seeds, flaxseed, chia seeds, cinnamon, baking powder, and salt.
  • Stir in the mashed banana, coconut oil, sweetener, and almond milk until fully incorporated.
  • Let the mixture rest for 4–5 minutes to allow the flax and chia to bind the dough.
  • If the dough seems too thick, stir in 1–2 more tablespoons of milk to loosen it slightly.
  • Scoop out 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—they won’t spread much while baking.
  • Bake for 15–18 minutes, or until the cookies are lightly golden around the edges.
  • Let cookies cool on the pan for a few minutes before transferring to a wire rack.
  • Store in an airtight container for up to 2–3 days.

Notes

You can make oat flour by grinding whole oats in a food processor or coffee grinder.
Use any mix of nuts, seeds, or dried fruit you have on hand for easy customization.