Wake up to these super-charged superfood breakfast cookies that are loaded with oats, bananas, berries, and chocolate chips. It’s the best part of waking up.
These superfood breakfast cookies are ultra-crispy and chewy, yet soft in the middle. I named them for my son, Kameron (Kam, for short), who absolutely loves cookies and anything with chocolate chips.
As a parent, one of my biggest challenges is to ensure that I keep foods interesting enough for him. At the same time, I want to pack in the nutrients he needs to grow and develop. And that’s one of the reasons why I love these superfood breakfast cookies—they do both! They’re a healthy, satisfying, and energizing option for a grab-and-go breakfast for the entire family.–Shanika Graham-White
Superfood Breakfast Cookies FAQs
Simply, a superfood is a nutrient-rich food that’s considered to be particularly beneficial for health and well-being.
Sure can. Try almond butter or cashew butter. Or a combination of them.
Considering you’ll have leftovers, store the cookies in an airtight container on the counter for up to 5 days or tightly wrapped in the fridge for up to 10 days.
Got a few minutes? They’re a good source of carbs, soluble fiber (that’s the good kind), protein, and fat. Plus, they’re packed with important vitamins, minerals, and antioxidants. They can also help to lower cholesterol, improve blood sugar levels, and with losing weight. Not too shabby.
Superfood Breakfast Cookies
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 2 cups rolled oats
- 1/2 cup dried cranberries
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup raw pumpkin seeds
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup natural peanut butter, softened
- 1 ripe banana mashed
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. (If your baking sheet is non-stick, there’s no need for the parchment paper.)
- In a small bowl, whisk together the flaxseed and water and let it sit until it begins to gel and thicken, about 5 minutes.
- In a large bowl, use a large silicone spatula to combine the oats, cranberries, chocolate chips, pumpkin seeds, chia seeds, cinnamon, and salt. Add the peanut butter, mashed banana, flaxseed mixture, vanilla, and maple syrup and stir it all together until the dough is well combined and sticky enough to hold together.
- Scoop 1/4 cup (60 ml) rounds of dough onto the rimmed baking sheet, spacing them 1 inch (2.5 cm) apart.
- Bake until the cookies are golden brown around the edges, 15 to 18 minutes. Remove from the oven, then use the bottom of a heat-proof cup or mug to gently flatten each cookie. You want them chunky.
- Allow the cookies to cool completely on the baking sheet before serving.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Superfood Breakfast Cookies VariationsOur recipe testers adjusted the add-ins for these breakfast cookies according to personal preference and what they had on their pantry shelves, and you should too. Try adding:
- crunchy peanut butter
- flavored cranberries
- orange or lemon zest (preferably organic)
- toasted nuts
- an extra pinch of cinnamon
- a light sprinkling of flaky sea salt before baking
Recipe Testers’ Reviews
These superfood breakfast cookies were a super easy, tasty, and healthy way to have a “cookie” for breakfast. Next time I would punch up the cinnamon and, perhaps, add some other spices. I used Trader Joe’s orange-flavored cranberries and I loved the subtle citrus flavor enough that if I were making these again, I would add some orange zest to the mixture.
I have been on the hunt for a great-tasting breakfast/trail mix type of cookie for a while. Something that is the right blend of sweet, but not too sweet, loaded with all sorts of good stuff and not a bunch of refined sugar/flour and filling enough to pass as breakfast.
These superfood breakfast cookies are such a win! Great flavor and texture (use crunchy peanut butter!), refined sugar-free, gluten-free, and most allergen-free–it seems like sunflower butter would be an easy swap for the peanut butter. These make a great breakfast on the go or a treat to stash in your bag for an afternoon pick me up. To top it all off? Quick to make, no special tools needed, and easy to work with. 15 minutes to the oven and five minutes of clean-up. Win!
I was drawn to these superfood breakfast cookies for a variety of reasons: 1.) it calls for common, everyday ingredients that I had on hand, 2.) they’re easy and quick to put together, 3.) and I have many friends who follow gluten-free and vegan dietary guidelines, so I was able to share the bounty, and they just sounded yummy.
The oats seemed to have absorbed a lot of moisture, so they were chewier. This, along with the dried fruit, made the texture even denser and chewier. The flavor was pleasant but nothing that really stands out. I did add some Maldon sea salt flakes to half the batch, which were preferred.
For future batches, I plan on adding some toasted nuts for added crunch, as well as bumping up the spices and extracts to give the cookies more flavor. I will also experiment with toasting and cooling the oats first to see if it’ll make the texture more dynamic.
Not too sweet or overwhelming, and good for any time of day, not just breakfast, they could be served with a variety of beverages–coffee, tea, milk, even wine, beer, or a cocktail! Let your imagination run wild!
I was excited to try these superfood breakfast cookies, and I wasn’t disappointed. Filled with healthy ingredients and lots of flavor, they’re perfect to grab on the go. The fiber from the oats and the protein from the peanut butter make these filling and satisfying. The cranberries and chocolate chips add just the right touch of sweetness. I think crunchy peanut butter would be quite good in these cookies. Since these are quick and easy to make, I expect to have these on hand quite often! I got 13 cookies. They are perfect with a cup of tea or a glass of milk.
Originally published January 1, 2022