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–+ servings
Superfood Breakfast Cookies

Delicious Superfood Breakfast Cookies for Energetic Mornings

Try these Superfood Breakfast Cookies for a nutritious and satisfying morning snack that's gluten-free, vegan, and refined sugar-free.
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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
  

Base Ingredients
  • 1.5 cups oats Can be ground into oat flour for texture
  • 1 whole banana Acts as a natural sweetener and binder
  • 2 tablespoons chia seeds Rich in omega-3 fatty acids
Crunch Ingredients
  • 0.5 cups pumpkin seeds Can be swapped with sunflower seeds or nuts
Sweetness Ingredients
  • 0.5 cups dried cranberries Offers natural sweetness and hint of tartness
  • 0.5 cups maple syrup or honey Enhances sweetness, can adjust with liquid sweetener
Creaminess Ingredients
  • 0.5 cups nut butter Can use almond, peanut, or sunflower seed butter

Equipment

  • Oven
  • Mixing Bowl
  • spatula
  • Baking Sheet
  • Parchment Paper
  • Tablespoon

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, mash one ripe banana until smooth. Mix in 1/2 cup of nut butter, 2 tablespoons of chia seeds, and 2 tablespoons of maple syrup or honey until creamy.
  3. Add 1.5 cups of oats, 1/2 cup of pumpkin seeds, and 1/2 cup of dried cranberries to the wet mixture and mix until thoroughly combined.
  4. Scoop portions of the cookie mixture onto the lined baking sheet, spacing them about 2 inches apart.
  5. Bake for approximately 15 minutes or until they look set and slightly golden around the edges.
  6. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Rest the mixture for 5 minutes before baking for better texture. Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

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