Superfood Breakfast Cookies
User Reviews
4.7
18 reviews
Excellent
Superfood Breakfast Cookies
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For this recipe, I use gluten-free oats, superfood ingredients like chia seeds and flaxseed meal, and banana, peanut butter, chocolate chips, cranberries, pumpkin seeds, and maple syrup as the natural sweetener. These cookies are super easy to make and can be enjoyed for breakfast, as a snack, or for dessert!
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Ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 2 cups rolled oats
- 1/2 cup dried cranberries
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup raw pumpkin seeds
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup natural peanut butter, softened
- 1 ripe banana mashed
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
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Instructions
- Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. (If your baking sheet is non-stick, there’s no need for the parchment paper.)
- In a small bowl, whisk together the flaxseed and water and let it sit until it begins to gel and thicken, about 5 minutes.
- In a large bowl, use a large silicone spatula to combine the oats, cranberries, chocolate chips, pumpkin seeds, chia seeds, cinnamon, and salt. Add the peanut butter, mashed banana, flaxseed mixture, vanilla, and maple syrup and stir it all together until the dough is well combined and sticky enough to hold together.
- Scoop 1/4 cup (60 ml) rounds of dough onto the rimmed baking sheet, spacing them 1 inch (2.5 cm) apart.
- Bake until the cookies are golden brown around the edges, 15 to 18 minutes. Remove from the oven, then use the bottom of a heat-proof cup or mug to gently flatten each cookie. You want them chunky.
- Allow the cookies to cool completely on the baking sheet before serving.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Notes
- Our recipe testers adjusted the add-ins for these breakfast cookies according to personal preference and what they had on their pantry shelves, and you should too. Try adding:
- If nut allergies are a concern, sunflower butter makes an easy substitute.
- crunchy peanut butter
- flavored cranberries
- orange or lemon zest (preferably organic)
- toasted nuts
- an extra pinch of cinnamon
- a light sprinkling of flaky sea salt before baking
Nutrition Information
Show Details
Serving
1cookie
Calories
283kcal
(14%)
Carbohydrates
29g
(10%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
104mg
(4%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 283kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 104mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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