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–+ servings
Superfood Breakfast Cookies

Superfood Breakfast Cookies: Healthy, Tasty Fuel for Mornings

These Superfood Breakfast Cookies are a healthy, nutritious option for busy mornings, packed with wholesome ingredients that provide energy.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rolled Oats Can substitute with ground oats.
  • 1 medium Banana Can replace with unsweetened applesauce.
  • 1/4 cup Flaxseed Meal Chia seeds can be used as a substitute.
For the Texture
  • 1/4 cup Chia Seeds Increase flaxseed amount if omitted.
  • 1/2 cup Pumpkin Seeds Substitute with sunflower seeds or nuts.
For Sweetness
  • 1/2 cup Cranberries Can substitute with raisins or chocolate chips.
  • 1/4 cup Maple Syrup or Honey Can use any liquid sweetener.
For Flavor
  • 1 teaspoon Cinnamon Adjust according to taste.

Equipment

  • Oven
  • Mixing Bowl
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the rolled oats, flaxseed meal, chia seeds, cinnamon, and baking powder in a large mixing bowl.
  3. Mash the ripe banana in a separate bowl, then mix in the maple syrup or honey.
  4. Pour the wet banana mixture into the dry ingredients and stir gently. Fold in pumpkin seeds and cranberries.
  5. Drop spoonfuls of the cookie dough onto the baking sheet, spacing them apart.
  6. Bake for 12-15 minutes until golden brown and firm in the center.
  7. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store the cookies in an airtight container for up to 1 week or freeze for 3 months. Thaw at room temperature for 15-20 minutes before eating.

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