Superfood Breakfast Cookies

Start your morning with a cookie that loves you back! These Superfood Breakfast Cookies pack wholesome oats, fruits, seeds, and natural sweetness into one grab-and-go treat. Readers call them “better than granola bars,” “perfect for busy mornings,” and “my kids actually ask for healthy breakfast.” These soft, chewy cookies fuel your day without the sugar crash.

Why You’ll Love This Recipe

• Actually Nutritious: Packed with fiber, omega-3s, and natural energy from whole ingredients.
• Naturally Sweetened: Just banana, applesauce, and a touch of honey—no refined sugar.
• Perfect for Meal Prep: Bake once, eat all week. They freeze beautifully too.
• Kid-Approved: Even picky eaters love these as breakfast or snacks.
• Customizable: Swap fruits, seeds, or sweeteners based on what you have.

What You Need to Know Before You Start

Prep Time & Cook Time: Prep Time: 15 minutes Cook Time: 12-15 minutes Total Time: About 30 minutes

Servings: This recipe makes 18-20 cookies—enough for a family of four for almost a week. Double the batch if you want extras for the freezer.

Difficulty: Easy. If you can mash a banana and stir a bowl, you can make these cookies.

Required Kitchen Tools

• Large mixing bowl
• Medium mixing bowl
• Fork for mashing banana
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mat
• Cookie scoop or spoon
• Wire cooling rack

Ingredients for Superfood Breakfast Cookies

These breakfast cookies use simple, wholesome ingredients you probably have in your pantry. The combination of oats, fruits, and seeds creates a balanced breakfast that keeps you full.

Here’s what you’ll need (exact measurements are in the recipe card below):

• Old-Fashioned Rolled Oats: The base that holds everything together and provides long-lasting energy.
• Oat Flour: Adds structure without gluten. Make your own by blending oats until powdery.
• Dried Cranberries and Raisins: Natural sweetness and chewy texture. Use any dried fruit you like.
• Pumpkin Seeds (Pepitas): Add crunch and healthy fats. Other seeds or chopped nuts work too.
• Ground Flaxseed and Chia Seeds: Tiny superfoods packed with omega-3s and fiber.
• Cinnamon: Warm spice that makes everything taste like morning.
• Baking Powder: Helps the cookies puff up just a bit.
• Salt: Balances the sweetness and brings out all the flavors.
• Mashed Banana: Natural sweetener and binder that keeps cookies moist.
• Unsweetened Applesauce: Adds moisture without extra sugar or fat.
• Coconut Oil or Butter: Just enough fat to help everything bind together.
• Coconut Nectar, Honey, or Maple Syrup: A touch of liquid sweetener for the perfect amount of sweet.
• Almond Milk: Brings the dough together. Any milk works fine.

Variations for Superfood Breakfast Cookies

• Different Fruits: Try chopped dates, dried blueberries, or dried cherries instead of cranberries and raisins.
• Nut Butter Addition: Stir in two tablespoons of almond or peanut butter for extra protein.
• Chocolate Chip Version: Add a handful of dark chocolate chips for a sweeter treat.
• Spice It Up: Add a pinch of nutmeg or cardamom along with the cinnamon.
• Make Them Vegan: Use coconut oil instead of butter and choose maple syrup as your sweetener.
• Extra Protein: Mix in a scoop of vanilla protein powder and reduce oat flour slightly.

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

1. Prepare Your Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This keeps cookies from sticking and makes cleanup easy.

2. Mix the Dry Ingredients

In a large bowl, combine oats, oat flour, ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Stir everything together with a spoon until well mixed. Add the dried cranberries, raisins, and pumpkin seeds. Toss them through so they spread evenly.

3. Prepare the Wet Ingredients

In a medium bowl, mash your banana with a fork until mostly smooth. A few small lumps are fine. Add the applesauce, melted coconut oil (or softened butter), honey (or your chosen sweetener), and almond milk. Whisk everything together until it looks uniform.

4. Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until everything comes together. The dough will be thick and chunky. Make sure no dry pockets of flour remain, but do not overmix.

5. Shape the Cookies

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Space them about two inches apart. These cookies do not spread much, so you can flatten them slightly with the back of your spoon if you want a flatter cookie.

6. Bake

Place the baking sheets in your preheated oven. Bake for 12-15 minutes. The cookies are done when the edges turn golden brown and the tops look set. They might seem soft in the center, but they firm up as they cool.

7. Cool

Let the cookies sit on the baking sheet for five minutes. This helps them hold together. Then move them to a wire rack to cool completely.

Serving and Decoration

These cookies shine on their own, but here are some fun serving ideas:

• Breakfast Sandwich: Spread almond butter between two cookies for a filling breakfast.
• With Yogurt: Crumble a cookie over Greek yogurt and fresh berries.
• Alongside Smoothies: Pair with your favorite morning smoothie for a complete meal.
• Coffee Dunking: These hold up well when dipped in coffee or tea.
• Lunchbox Addition: Pack alongside fruit and cheese for a balanced lunch.

Storing Superfood Breakfast Cookies

• Room Temperature: Store in an airtight container for up to five days. Keep them in a cool, dry spot.
• Refrigerator: These last up to ten days when refrigerated in a sealed container.
• Freezer: Place cooled cookies in a freezer bag with parchment paper between layers. They stay good for up to three months. Thaw overnight in the fridge or warm in the microwave for 20 seconds.

Tips and Tricks for Success

• Use Ripe Bananas: The spottier the banana, the sweeter and easier to mash.
• Do Not Overmix: Stir just until combined to keep cookies tender.
• Check Oven Temperature: Use an oven thermometer if your cookies brown too quickly or stay pale.
• Let Them Cool: Warm cookies are fragile. Give them time to firm up.
• Customize Your Mix-Ins: Use whatever dried fruits, seeds, or nuts you have on hand.
• Make Oat Flour Fresh: Blend rolled oats in a blender or food processor until fine like flour.

Nutrition

Nutrient	Per Cookie (1 of 20)
Calories	95
Total Fat	3g
Saturated Fat	1g
Cholesterol	0mg
Sodium	65mg
Total Carbohydrates	16g
Dietary Fiber	2g
Sugars	7g
Protein	2g

Nutrition values are estimates and may vary based on specific ingredients used.

Superfood Breakfast Cookies FAQs

Can I make these gluten-free? Yes. Use certified gluten-free oats and oat flour. The recipe is naturally gluten-free otherwise.

What if I do not have oat flour? Blend rolled oats in a blender or food processor until they become a fine powder. Measure after blending.

Can I skip the oil or butter? The small amount of fat helps bind the cookies and adds richness. You could try replacing it with more applesauce, but the texture may be slightly different.

Why are my cookies too dry? You may need a bit more liquid. Add almond milk one tablespoon at a time until the dough holds together better.

Can I use fresh fruit instead of dried? Dried fruit works best because fresh fruit adds too much moisture and can make cookies soggy.

How do I know when they are done? The edges should be golden brown and the tops should look set. They will feel soft when hot but firm up as they cool.

Conclusion

Superfood Breakfast Cookies prove that healthy can also taste amazing. With wholesome oats, natural sweetness from fruit, and the power of seeds, these cookies fuel your morning without weighing you down. They come together quickly, store beautifully, and satisfy both kids and adults. Whether you need a quick breakfast, an afternoon snack, or a lunchbox addition, these cookies deliver nutrition and flavor in every bite. Bake a batch this weekend and enjoy easy, delicious mornings all week long.