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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.
If you love these vegan breakfast cookies, you may also enjoy these healthy cookie recipes:
- Banana Oatmeal Chocolate Chip Cookies
- Peanut Butter Banana Oatmeal Cookies
- Pumpkin Chocolate Chip Oatmeal Cookies
- No Bake Almond Butter Cookies
- Chocolate Chunk Hawaiian Cookies
More vegan breakfast recipes:
- Peanut Butter Banana Baked Oatmeal
- Vegan Banana Chocolate Chip Muffins
- Peanut Butter Banana Smoothie Bowl
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
- ½ cup oat flour
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds
- ¼ 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
- ¼ tsp salt
- ½ cup nut butter (almond, peanut, cashew, sunflower)
- ⅓ cup maple syrup
- 3 tbsp melted coconut oil*
- ½ 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 tablespoon 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
Keywords: superfood breakfast cookies, vegan breakfast cookies, superfood oatmeal cookies
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Tip one
Do you think I could use almond flour in place of oat flour?
Almond flour has more moisture than oat flour, so I can’t guarantee it will work out as well. You can certainly give it a try though! The texture just might be a bit different 🙂
The flavor is so good! Like another reviewer I have higher cholesterol and wanted to make these with less saturated fat. I replaced the coconut oil with canola oil and it worked beautifully without any weird flavor. I also like mine softer so I doubled the flax and added some warm water to my wet ingredients – turned out wonderfully crisp on the outside and soft on the inside.
★★★★★
Thank you, Hope! I am so glad those substitutes worked well for you. Thanks for sharing! 🙂
Love, love these breakfast cookies. I used gluten free flour, dehydrated walnuts and pumpkin seeds (which I dehydrate myself). And 1/4 cup applesauce. L
,
Thank you, Linda! 🙂
These are great to have on hand for a quick healthy snack, late night treat or breakfast on the go! I added 1 egg and 1/2 a ripe banana and they stayed moist and chewy. I used 1/2 almond butter and 1/2 peanut butter and added some unsweetened shredded coconut. Very tasty and easy to make.
★★★★★
Thank you for sharing, Candace! I’m so glad you enjoyed these breakfast cookies 🙂
First of all: I am OBSESSED with this recipe! Even the batch I made that accidentally overbaked (it ended up more like granola) was good!
My question is, can you substitute another oil for the coconut oil? Due to cholesterol issues I need to be extra careful, yet as much as I love olive oil, it definitely isn’t my favorite for baking. I read somewhere that almond oil is good, but I wanted to ask first. Any suggestions would be wonderful!
Thank you! 🙂
★★★★★
Hi, Rene! Thank you so much for the sweet comment. I’m so happy to hear you love this superfood cookie recipe! 🙂 Personally, I have not tried replacing the coconut oil so I’m not entirely sure how it would work. I agree with your take on olive oil. I find the flavor to be a bit much for baking. I would not recommend it. Almond oil is a great idea! Usually, it’s used as a replacement for vegetable oils. You shouldn’t have a problem trying it for this recipe 🙂 Enjoy! xo
Hello Kaylie!
Love this recipe! It will be a staple for our family now! Sub’d goji berries, used some stale pumpkin seeds, and chopped almonds, worked out great! Cooked them a little extra to make them toasty brown and beautifully crunchy. Can’t stop eating them :p – thank you!
★★★★★
Hi, Bev! Thank you so much! Super happy to hear you loved these breakfast cookies 🙂 Enjoy!
Very tasty but I wonder if an egg would make them less crumbly
I’m so glad you enjoyed the cookies, Mary! These are supposed to be crunchy rather than soft-baked. For soft-baked cookies, check out these banana oatmeal chocolate chip cookies 🙂
I really love this recipe and have made a few times now. I do find them a little bit dry sometimes though. Do you have suggestions on how to add more moisture in??
★★★★★
Hi, Rhea! I’m so happy you love this recipe and continue to make it 🙂 These cookies are supposed to be crunchy rather than soft and moist. If you want to add some moisture, I recommend adding 1/4 to 1/2 cup mashed banana. If the dough is too wet with this addition, simply add extra rolled oats. Alternatively, they are delicious dipped in a glass of almond milk while you enjoy them 🙂
These are sooo good. I used oats as suggested, and 1/2 cup whole wheat flour instead of oat flour. I added unsweetened coconut and pecans instead of almonds, yummy!
Hi, Janet! Thanks for the comment 🙂 Glad you enjoyed these breakfast cookies!!
I loved this recipe. Super quick and easy where some breakfast cookies can be more involved. Super full of healthy goodies and delish! Loved it !
★★★★★
Thanks, Jen! I’m happy to hear you loved these cookies! 🙂
Can i use whole flaxseeds instead of ground flaxseed meal?
Yes you can! 🙂