Superfood Breakfast Cookies

Alright, these superfood breakfast cookies? They’re chewy, naturally sweet, and packed with feel-good ingredients like oats, seeds, nut butter, and dried fruit. Basically, a cookie you can feel great about eating first thing in the morning.

I made them when I needed something quick to grab on busy mornings. Mixed everything in one bowl—no mixer, no fuss—and baked them into golden, hearty cookies. They smelled amazing and kept me full all the way to lunch.

They’re perfect for meal prep, totally customizable, and great for on-the-go snacking. If you want a breakfast that’s easy, healthy, and tastes like a treat, these cookies are it. Let’s bake a batch—you’ll want them on hand all week.

Why You’ll Love This Recipe

• Easy to Make: No special equipment or fancy techniques required—just a couple of bowls and a spoon.
• Balanced Nutrition: Oats provide long-lasting energy, seeds bring in healthy fats, and dried fruit offers natural sweetness and extra fiber.
• Kid and Family Friendly: These cookies are soft enough for small children but hearty enough for adults. They fit well into lunchboxes or as a breakfast on busy mornings.
• Perfect for Meal Prep: Make a batch on Sunday and you’ll have a healthy option ready all week long. They also freeze well, so you can double the recipe and save some for later.
• Customizable: Use what you have on hand—substitute different nuts, seeds, or dried fruit to make it your own.
• No Refined Sugar: Sweetness comes mainly from banana and a little honey or coconut nectar, so there’s no need for white sugar.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes, mostly for measuring and mixing.
• Bake Time: 15 minutes, depending on your oven and the size of your cookies.
• Total Time: 30 minutes from start to finish. If you want to chill the dough (optional for thicker cookies), add another 30 minutes.

Servings:
This recipe makes 12 large cookies. If you make them smaller, you’ll get about 16 to 18.

Serving Size:
One cookie is a complete snack or a small breakfast for a child. For adults, two cookies make a filling breakfast paired with a glass of milk or a piece of fruit.

Difficulty:
Easy. This is a “one bowl” recipe—simply measure, mix, and bake. No stand mixer or electric beater needed. Kids can help with every step, especially mashing the banana and stirring the dough.

Required Kitchen Tools

• Mixing Bowls: One large for the dry ingredients, one medium for the wet.
• Whisk: For combining dry ingredients.
• Spoon or Rubber Spatula: For stirring everything together.
• Fork: To mash the banana until smooth.
• Measuring Cups & Spoons: For accuracy with ingredients.
• Baking Sheet: Use a rimmed sheet so the cookies bake evenly.
• Parchment Paper or Silicone Baking Mat: Keeps cookies from sticking.
• Cookie Scoop or Large Spoon: For shaping the cookies.
• Wire Rack: For cooling the cookies once baked.

Ingredients for Superfood Breakfast Cookies

Here’s exactly what you’ll need to make about a dozen hearty cookies:

• 1 cup old-fashioned rolled oats
  These are whole oats that provide chewy texture and slow-burning energy. Quick oats can be used in a pinch but won’t be as hearty.
• 3/4 cup oat flour
  You can make oat flour by blending rolled oats in a food processor until fine, or buy it ready-made. Oat flour helps hold the cookies together and keeps them gluten-free.
• 2 tablespoons ground flaxseed
  Flaxseed is high in fiber and omega-3 fatty acids. It helps bind the cookies and adds a subtle nutty taste.
• 1 tablespoon chia seeds
  Tiny but powerful, chia seeds add fiber, protein, and a fun crunch. They absorb liquid and make the cookies extra moist.
• 1/3 cup unsalted pumpkin seeds
  Also called pepitas, these add a lovely crunch and boost of plant protein. You can use sunflower seeds or chopped nuts instead.
• 1/3 cup dried cranberries
  For a tart and chewy pop of flavor. Swap for raisins, chopped dates, or any dried fruit you love.
• 1 teaspoon ground cinnamon
  Warm spice that ties all the flavors together.
• 1 teaspoon baking powder
  This helps the cookies rise just a bit and gives a lightness to the texture.
• 1/4 teaspoon salt
  Balances the sweetness and enhances every flavor.
• 1 large ripe banana, mashed (about 1/2 cup)
  Banana acts as a natural sweetener and helps bind the dough. Use applesauce as a substitute if needed.
• 1/4 cup coconut oil, melted (or unsalted butter)
  This keeps the cookies soft and rich. Coconut oil also adds a light coconut note; butter brings a classic flavor.
• 1/4 cup coconut nectar, honey, or pure maple syrup
  Choose your favorite liquid sweetener for a touch of sweetness that won’t spike your blood sugar.
• 1/4 cup almond milk or any milk
  Adds moisture to bring the dough together. Any kind of milk—dairy or non-dairy—works fine.
• 1 teaspoon pure vanilla extract (optional)
  For added warmth and sweetness.

Note: All ingredients should be at room temperature for best mixing.

Variations for Superfood Breakfast Cookies

• Chocolate Version: Add 1/4 cup dark chocolate chips or cacao nibs for a dessert-like breakfast treat.
• Nutty Variation: Fold in 1/3 cup chopped walnuts, pecans, or almonds for even more crunch and healthy fats.
• Extra Fruity: Use a mix of dried fruits such as blueberries, cherries, and apricots.
• Spiced: Add 1/4 teaspoon ground ginger or nutmeg for more spice depth.
• Coconut Boost: Stir in 2 tablespoons unsweetened shredded coconut for more texture.
• No Banana: Substitute 1/2 cup unsweetened applesauce or pumpkin puree for a different flavor profile.
• Dairy-Free: Use any plant-based milk and coconut oil for a vegan option.
• Allergy-Friendly: Use sunflower seeds and oat milk for nut-free cookies.

How to Make Superfood Breakfast Cookies: Step-by-Step Instructions

1. Prepare the Ingredients

• Preheat your oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
• Measure everything: Get all your ingredients ready and at room temperature. This helps them mix together more easily.

2. Mix the Dry Ingredients

• In a large bowl, add the rolled oats, oat flour, ground flaxseed, chia seeds, pumpkin seeds, dried cranberries, cinnamon, baking powder, and salt.
• Whisk gently until everything is evenly combined. This spreads out the seeds, dried fruit, and leavening, so each cookie bakes the same way.

3. Mix the Wet Ingredients

• In a medium bowl, mash the banana well using a fork until smooth with only a few small lumps.
• Pour in the melted coconut oil, coconut nectar (or honey/maple syrup), milk, and vanilla extract (if using).
• Stir until the mixture is fully blended and slightly creamy.

4. Combine Wet and Dry Mixtures

• Pour the wet mixture over the dry mixture in the large bowl.
• Use a spoon or rubber spatula to gently fold everything together. The dough will be thick and sticky—this is normal.
• If it feels too dry, add a splash more milk. If it’s too wet, add a tablespoon of oats.

5. Shape the Cookies

• Use a large spoon or cookie scoop to portion the dough into 12 even mounds on your prepared baking sheet.
• Flatten each mound slightly with your fingers or the back of a spoon—these cookies don’t spread much as they bake.
• Make sure there’s a little space between each cookie.

6. Bake

• Place the baking sheet in the preheated oven.
• Bake for 14–16 minutes, or until the edges are golden and the centers are set. The cookies should feel firm on the edges but a bit soft in the middle.
• Remove from oven and let the cookies cool on the baking sheet for 5 minutes.

7. Cool

• Carefully transfer the cookies to a wire rack.
• Let them cool completely to firm up before storing or serving.

Serving and Decoration

Superfood Breakfast Cookies taste great warm or at room temperature. Serve them:

• With Breakfast: Pair with yogurt, a glass of milk, or fresh fruit for a balanced meal.
• As a Snack: Pack in a lunchbox, bring to work, or keep on hand for after-school snacks.
• For Dessert: Add a drizzle of nut butter, a few chocolate chips, or a sprinkle of cinnamon on top.

For a special touch, press extra pumpkin seeds, dried cranberries, or chocolate chips into the tops of the cookies before baking.

Storing Superfood Breakfast Cookies

• Room Temperature: Store cooled cookies in an airtight container for up to 3 days.
• Refrigerator: For longer freshness, refrigerate up to 1 week. Let cookies come to room temperature before serving for the best texture.
• Freezer: Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or at room temperature before eating.

Tip: Place parchment or wax paper between layers to prevent sticking.

Tips and Tricks for Success

• Don’t Overmix: Stir just until all the oats and seeds are moistened. Overmixing can make the cookies tough.
• Measure Accurately: For the right consistency, measure oats and flour using the “spoon and level” method (spoon into cup, then level off).
• Customize: Feel free to swap seeds, dried fruit, or add extras based on what you like or have available.
• Watch Bake Time: All ovens are a bit different. Start checking at 13 minutes to avoid overbaking.
• Batch Bake: Double the recipe to make more cookies for freezing or sharing.

Nutrition

Serving Size	Calories	Carbohydrates	Fiber	Protein	Fat	Saturated Fat	Sugar
1 cookie	130	21g	3g	3g	5g	2g	6g

Nutrition values are approximate and may vary based on ingredient choices.

Superfood Breakfast Cookies FAQs

Can I make these cookies gluten-free?
Yes. Be sure to use certified gluten-free oats and oat flour.

Can I use a different sweetener?
Absolutely. Maple syrup or honey works well if you don’t have coconut nectar.

Can I add nuts or chocolate chips?
Yes, stir in up to 1/3 cup of your favorite mix-ins.

How long do these cookies keep?
Up to 3 days at room temperature, 1 week in the fridge, or 2 months frozen.

Are these cookies vegan?
If you use maple syrup and non-dairy milk, the cookies are 100% vegan.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough (covered) for up to 24 hours before baking.

Conclusion

Superfood Breakfast Cookies are a nourishing, flexible treat for anyone looking to add more whole grains and healthy ingredients to their mornings or snacks. Each cookie is packed with oats, seeds, and fruit, making them filling enough for breakfast but tasty enough for dessert. They’re easy to make, fun to customize, and convenient for families or busy individuals alike. Feel free to adjust the recipe to suit your preferences—whether that means switching up the seeds, swapping the dried fruit, or tossing in a handful of chocolate chips.