Description
Superfood Breakfast Cookies are a nutritious and delicious way to start your day, packed with wholesome ingredients like oats, seeds, dried fruits, and a touch of natural sweetener. These cookies combine the goodness of whole grains, healthy fats, and superfoods into a convenient and tasty breakfast or snack option, perfect for busy mornings or on-the-go energy boosts.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1/4 cup chia seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup unsweetened shredded coconut
- 1/2 cup dried cranberries or raisins
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, almond flour, ground flaxseed, baking soda, salt, and cinnamon, stirring well to evenly distribute all the dry components.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), large egg, and vanilla extract until smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined, ensuring the dough is mixed but not overworked.
- Add Mix-ins: Fold in chia seeds, sunflower seeds, pumpkin seeds, shredded coconut, dried cranberries (or raisins), and dark chocolate chips if using, distributing them evenly throughout the dough.
- Shape Cookies: Using a tablespoon, scoop out portions of the dough onto the lined baking sheet, spacing them apart. Flatten each cookie slightly with the back of a spoon to ensure even baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden and firm to the touch.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and improves texture.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a nut-free option, substitute almond flour with oat flour.
- Add a scoop of protein powder to the mixture to increase the protein content if desired.
