Superfood Breakfast Cookies
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These superfood breakfast cookies are packed with nutrients! It’s a healthy recipe containing vegan and gluten-free ingredients without compromising flavor. Enjoy a freshly baked, guilt-free cookie made in under 30 minutes.
Today I’m bringing you superfood breakfast cookies. Why? Because I’ll take any excuse to eat cookies for breakfast. Plus, when the cookies are packed with vitamins, minerals, and fiber, it’s a guilt-free experience. (Not that guilt should ever be associated with food in the first place!)
These vegan breakfast cookies are crunchy, nutty, and lightly sweetened with maple syrup. They are also ready in under 30 minutes. Let’s get started!
What are superfoods?
Superfoods have a broad definition depending on whom you ask. They do not fall under one single food group, but they are always nutrient-dense and typically plant-based. The most popular “superfoods” are nuts, seeds, leafy greens, and berries.
For these superfood breakfast cookies, we’ll use various ingredients that are often classified as superfoods. This includes pumpkin seeds, almonds, hemp seeds, chia seeds, flaxseeds, and cranberries.
What ingredients are in vegan gluten-free superfood breakfast cookies?
These vegan breakfast cookies are naturally sweetened with maple syrup and loaded with nuts and seeds. Check out the list below:
- Rolled oats
- Oat flour
- Pumpkin seeds
- Sliced almonds
- Dried cranberries
- Hemp seeds
- Chia seeds
- Flaxseed meal
- Cinnamon
- Nut butter (almond, peanut, cashew)
- Maple syrup
- Coconut oil
- Vanilla
How to make superfood breakfast cookies
For the full recipe, scroll down to view the recipe card below.
Begin by combining rolled oats, oat flour, pumpkin seeds, sliced almonds, dried cranberries, hemp seeds, chia seeds, flaxseed meal, ground cinnamon, baking powder, and salt to a large bowl. Mix together.
In a separate bowl, combine nut butter, maple syrup, melted coconut oil, and vanilla extract. Whisk together.
Next, pour the wet mixture into the dry mixture. Mix the batter to thoroughly combine.
Line a baking sheet with parchment paper. Note: parchment paper helps prevent sticking. Alternatively, you can grease the baking sheet with oil. Scoop the dough into 12 rounds. Use clean hands to press the rounds into flat cookies.
Bake the superfood breakfast cookies for 15-20 minutes or until the edges begin to golden. After, remove from oven and cool. Enjoy with a cold glass of almond milk!
Kaylie’s Tips:
Here are a few tips for perfecting these superfood breakfast cookies.
- Use your favorite nut butter. Almond butter, peanut butter, and cashew butter are great choices. Alternatively, try this 7 nut and seed butter for an extra boost of nutrients and a unique flavor. It’s so delicious! If you have a nut allergy, use sunflower seed butter instead.
- You can make substitutions for a few ingredients in this recipe. Instead of dried cranberries, try raisins or dried blueberries. Also, sunflower seeds can replace the pumpkin seeds. I do not recommend making substitutions for the rolled oats, flaxseed meal, nut butter, or maple syrup.
- The cookies will still be relatively soft after baking. Upon cooling, they will firm and provide a crunchy texture.
- Store leftover cookies in an airtight container. They should keep for up to 1 week.
More healthy cookie recipes
- Peanut Butter Banana Oatmeal Cookies
- Chickpea Chocolate Chip Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Pumpkin Chocolate Chip Oatmeal Cookies
- No Bake Almond Butter Cookies
- Chocolate Chunk Hawaiian Cookies
If you try these Superfood Breakfast Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
Print
Superfood Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
These superfood breakfast cookies are crunchy, nutty, and filled with healthy ingredients. Enjoy this vegan, gluten-free treat for breakfast or as an afternoon snack!
Ingredients
- 1 cup rolled oats
- 1/2 cup oat flour
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 2 tbsp flaxseed meal (ground flaxseed)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup nut butter (almond, peanut, cashew, sunflower)
- 1/3 cup maple syrup
- 3 tbsp melted coconut oil*
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine rolled oats, oat flour, pumpkin seeds, sliced almonds, dried cranberries, hemp seeds, chia seeds, flaxseed meal, ground cinnamon, baking powder, and salt in a large bowl. Mix together.
- In a separate bowl, add nut butter, maple syrup, melted coconut oil, and vanilla extract. Whisk together until evenly combined.
- Pour wet ingredients into the dry ingredients. Mix together.
- Scoop cookie dough into 12 balls and place on the baking sheet. Press each ball into flat cookies.
- Bake for 15-20 minutes or until the edges begin to golden. Remove from oven and cool. Enjoy with a cold glass of almond milk!
Notes
*To melt coconut oil, add several spoonfuls to a microwave-safe bowl. Microwave for 30 seconds. Then, measure 3 tbsp and proceed with the recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 226
- Sugar: 9g
- Fat: 13.5g
- Saturated Fat: 4g
- Carbohydrates: 21.5g
- Fiber: 4g
- Protein: 6g
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Tip one
I made these and added less maple syrup and more nuts, seeds and chocolate chips. I loved them but had a hard time getting them to stick together when placing them on the cookie sheet. Should I add some applesauce? I try to eat WFPB. I’d love feedback. Thank you
Hi, Liz! Using less maple syrup will make the mixture less sticky. As a result, it will be trickier to get the dough to stay together. The amount of maple syrup listed is required, especially if you’re adding extra nuts/seeds/chocolate chips. You can certainly try adding applesauce to bring in more moisture, but I worry it will make the dough too wet. If you add it and the dough looks too wet (or still isn’t holding together), just add in extra oat flour to bind it together. That should do the trick! Happy baking! 🙂
I’ve been making a bowl of oatmeal every morning with very similar ingredients for a while now, since starting a whole foods diet a few months ago. Easy while working from home, but I’m going on a road trip starting tonight and was stressing about eating gas station prepacked snacks so I’ve been prepping some snacks, but I wasn’t sure what to do about breakfast. Then I happened upon this recipe! I had almost all of the ingredients and those I didn’t, I subbed with something else.
Changes I made:
Replaced dried cranberries with unsweetened shredded coconut. Probably about 1/3 cup.
Added a small over-ripe banana
Added about 1/2 cup unsweetened apple sauce
Added 1/4 cup pine nuts
Used slivered almonds because that’s what I had.
Added an extra 1/4 cup of rolled oats (to absorb some of the applesauce and banana moisture)
Added about 1/2 tsp of cardamom (because I’m a cardamom junkie)
Added about 1/4 Valencia orange peel (honestly, I saw it, shrugged and said what the heck, can’t hurt)
Once everything was mixed together, let it sit for close to a half hour to let the rolled oats and coconut absorb some of the moisture.
Baked for about 20 minutes and they came out firm, but slightly soft and chewy. Perfect and so yummy that I won’t be the slightest bit jealous of everyone else eating donuts on the road!
It might seem like a lot of changes to the original recipe, but it’s really just a few tweaks based on what I had on hand and wanting them to be a little softer.
Oh, I also used Better Body Foods organic Super Seeds as it has flax, chia and hemp all together!
So glad those subs worked well for you, Diana! Happy baking & thanks for sharing! 🙂