These superfood cookies are made with good for you ingredients, packed with superfoods, and are naturally gluten free, nut free and refined sugar free. Perfect for an easy grab and go breakfast, afternoon snack, or yummy after dinner dessert!
These cookies are hands down one of my FAVOURITE cookie recipes on the blog because they're super customizable with any add ins or mix-ins and are so incredibly easy to make! The texture is slightly crispy on the outside, yet perfectly soft and chewy on the inside! And what's better than cookies that are healthy enough to eat for breakfast?!
What makes these superfood cookies so healthy?
Rolled Oats - the base of this cookie is made from rolled oats and oat flour which are a great source of protein and high in fibre.
Healthy fats - such as seed butter and pumpkin seeds.
Loaded with superfoods - including ground flaxseed and hemp seeds.
No refined sugars - these cookies are naturally sweetened with maple syrup and don't contain any refined sugars.
Feel free to customize these breakfast cookies with any mix ins or add in's of your choice! You can use any types of nuts or seeds you'd like, add in some chocolate chips or dried fruits, use nut butter instead of seed butter, the options are endless!
📖 Recipe
Superfood Breakfast Cookies
Ingredients
- 1 c gf rolled oats
- ¾ c oat flour (can be made by finely blending oats)
- ¼ c pumpkin seeds
- 2 tablespoon ground flaxseed
- 2 tablespoon hemp seeds
- ¼ c raisins
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ c maple syrup
- ⅓ c seed butter or runny nut butter
- 2 tablespoon melted coconut oil
- ½ teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, combine the wet ingredients.
- Pour wet ingredients into dry and fold together until you create a dough like consistency.
- Use a cookie scoop to scoop dough into 14 balls and place on baking sheet. Press each cookie down with your hands to flatten into a cookie shape.
- Bake for 12-14minutes. Allow to cool and enjoy!
Sandy Drew
I added half banana, instead of maple syrup for sweetener, and there were so good. Had flax egg for fiber, it they were soft and tasty. Good repeat recipe.
Arisha
Hi Sandy! Thank you so much for sharing, I'm so glad you loved them and were able to make them your own!