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Superfood Breakfast Cookies

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 12 cookies
Calories: 283 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.)
  2. In a small bowl, whisk together the flaxseed and water and let it sit until it begins to gel and thicken, about 5 minutes.
  3. 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.
  4. Scoop 1/4 cup (60 ml) rounds of dough onto the rimmed baking sheet, spacing them 1 inch (2.5 cm) apart.
  5. 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.
  6. Allow the cookies to cool completely on the baking sheet before serving.
  7. 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

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

% 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.