Superfood Breakfast Cookies

Superfood Breakfast Cookies are the perfect fusion of health, convenience, and flavor. These soft, chewy cookies are loaded with nutrient-rich ingredients like gluten-free oats, chia seeds, flaxseed, and dried fruit. Naturally sweetened with banana or applesauce and your choice of liquid sweetener, they offer a balanced bite packed with fiber, healthy fats, and plant-based protein.

Pin for later!

These cookies are ideal for anyone looking for a grab-and-go breakfast option that doesn’t sacrifice nutrition. Whether you’re meal prepping for the week or need a healthy afternoon snack, superfood cookies are a simple yet satisfying choice.

Why You’ll Love This Recipe

These vegan breakfast cookies are more than just a healthy snack. They’re:

• Gluten-free, dairy-free, and refined sugar-free
• Made with whole food ingredients that support digestion and sustained energy
• Easy to customize with your favorite mix-ins like nuts, seeds, or dried berries
• Perfect for both kids and adults
• Ideal for meal prep and busy mornings

Unlike traditional cookies, these are designed to nourish. With no processed flour or added sugar, each bite is both indulgent and purposeful.

Unique Features and Benefits

What makes these cookies a true superfood breakfast?

• Fiber-rich: Oats, flaxseed, and chia seed offer a hearty dose of fiber to keep you feeling full.
• Omega-3 fatty acids: Ground flaxseed and chia seeds support heart and brain health.
• Natural sweetness: Ripe banana or applesauce, along with coconut nectar or honey, adds just the right amount of sweetness without any refined sugar.
• Antioxidants: Dried fruits like cranberries or raisins add color, flavor, and disease-fighting antioxidants.
• Customizable: Easily swap ingredients to suit your dietary needs or taste preferences.

Preparation Phase and Recommended Tools

Before getting started, gather your ingredients and tools to ensure a smooth baking process. This recipe is straightforward and beginner-friendly, but using the right tools makes a difference.

Recommended Tools

• Large mixing bowl
• Measuring cups and spoons
• Silicone spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Food processor or coffee grinder (optional, for making oat flour)

Importance of Each Tool

• Mixing bowl: Large enough to accommodate all ingredients without spillage.
• Measuring tools: Accurate measurement ensures consistent texture and flavor.
• Spatula: Helps combine wet and dry ingredients without overmixing.
• Baking sheet with liner: Prevents sticking and ensures even baking.
• Blender or grinder: Allows you to make fresh oat flour if not using pre-made.

Preparation Tips for Best Results

• Let the mixture rest for a few minutes before baking. This allows the chia and flaxseed to absorb moisture and act as a binder.
• Use a ripe banana for optimal sweetness and moisture.
• If the dough seems dry, add 1–2 tablespoons of plant milk to soften it.
• Flatten each cookie slightly before baking to ensure even cooking.
• Store leftover cookies in an airtight container to maintain freshness.

Ingredients

Dry Ingredients

• 1 cup old-fashioned rolled oats (use certified gluten-free if needed)
• ½ cup oat flour
• ½ cup dried cranberries, raisins, or other dried fruit
• ½ cup unsalted pumpkin seeds or other nuts/seeds
• ¼ cup ground flaxseed
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 large mashed banana or ½ cup unsweetened applesauce
• 3 tablespoons melted coconut oil or butter
• 3 tablespoons coconut nectar, honey, or liquid sweetener of choice
• 2 tablespoons almond milk or other plant-based milk

To make oat flour, blend whole oats in a food processor until finely ground.

Step-by-Step Directions

1. Preheat oven to 325ºF and line a baking sheet with parchment paper or grease lightly.
2. In a large bowl, combine all dry ingredients: oats, oat flour, dried fruit, seeds, spices, and salt.
3. Stir in wet ingredients: mashed banana, coconut oil, sweetener, and almond milk.
4. Let mixture rest for 4–5 minutes to thicken.
5. If mixture is too thick, add 1–2 tablespoons more milk.
6. Scoop dough using a ¼ cup and place on baking sheet.
7. Flatten each cookie slightly with your hand.
8. Bake for 15–18 minutes, or until edges are golden.
9. Cool for a few minutes on the pan, then transfer to a wire rack.

Serving Suggestions

Superfood Breakfast Cookies are incredibly versatile and can be enjoyed in various ways throughout the day. While they’re designed as a convenient breakfast option, they also make a satisfying snack or post-workout bite. Their soft, chewy texture and naturally sweet flavor pair well with a variety of sides and beverages.

Here are some ways to serve and enjoy these cookies:

• Breakfast on-the-go: Pair with a travel mug of coffee or a dairy-free latte for a quick and energizing start to your morning.
• Balanced meal: Serve with a bowl of dairy-free yogurt and fresh fruit for added protein and fiber.
• Post-workout snack: Combine with a plant-based protein shake to replenish energy.
• Kids’ lunchbox addition: These cookies are school-friendly and naturally sweet, making them a great lunchbox treat.
• Afternoon snack: Enjoy with a hot herbal tea or iced green tea for a pick-me-up.

Because these cookies are customizable, they can complement both sweet and savory sides depending on your preference. They are hearty enough to stand alone but light enough to pair with other foods.

Common Mistakes to Avoid

Even though this recipe is simple and beginner-friendly, a few missteps can affect the outcome. Avoid these common errors to ensure your cookies turn out perfectly every time.

1. Not Letting the Dough Rest

The mixture needs a few minutes to sit after combining the wet and dry ingredients. This step allows the chia seeds and flaxseed to absorb liquid and bind the dough naturally. Skipping this step may lead to crumbly or flat cookies.

2. Overbaking the Cookies

Because these cookies don’t contain refined sugar or eggs, they won’t brown as much as traditional cookies. It’s important not to overbake them. They should be lightly golden on the edges but still soft in the center.

3. Using Unripe Banana

If you choose banana as your sweetener, make sure it’s ripe with brown spots. An unripe banana will lack sweetness and moisture, affecting both flavor and texture.

4. Incorrect Ingredient Swaps

While this recipe is adaptable, not all substitutions work well. For example, using water instead of milk can make the dough too thin. Stick to non-dairy milks like almond or oat for best results.

5. Skipping the Liner

Parchment paper or a silicone baking mat is essential to prevent sticking and ensure even baking. Baking directly on a pan can cause the bottoms to brown too quickly or break apart when removing.

How to Perfect the Recipe

To get the most out of your superfood breakfast cookies, follow these additional tips:

• Use quality ingredients: Fresh chia seeds, flaxseed, and oats will yield the best results. Check expiration dates to ensure ingredients haven’t gone rancid.
• Test dough consistency: After mixing and resting, the dough should be moist but scoopable. If it’s too dry, add 1 tablespoon of almond milk at a time until you reach the desired texture.
• Uniform size: Scoop equal portions using a ¼ cup measuring scoop or cookie scoop. This ensures even baking and consistent results.
• Flatten before baking: These cookies don’t spread much, so shape and flatten them slightly before putting them in the oven.
• Customize for taste or nutrition: Add dark chocolate chips, shredded coconut, or hemp hearts for variety and added nutritional value.

8 Recommended Side Dishes and Pairings

While these cookies are satisfying on their own, pairing them with a complementary side dish can elevate your breakfast or snack experience. Here are eight ideas:

1. Smoothie Bowl
   A berry or tropical smoothie bowl topped with granola, coconut flakes, and sliced fruit balances the chewy texture of the cookies.
2. Vegan Yogurt Parfait
   Layer dairy-free yogurt with fresh berries and a drizzle of almond butter for a protein-packed addition.
3. Chia Seed Pudding
   Make a simple vanilla or cacao chia pudding to boost your omega-3s and fiber intake.
4. Green Juice
   Fresh juice made with kale, cucumber, apple, and lemon adds a refreshing and detoxifying element.
5. Matcha Latte
   A warm, non-dairy matcha latte complements the natural sweetness of the cookies while offering antioxidants and gentle caffeine.
6. Fresh Fruit Salad
   Combine seasonal fruits like citrus, berries, and melon for a juicy, hydrating side.
7. Almond Butter Dip
   Serve cookies with a small bowl of almond or peanut butter for extra healthy fats and protein.
8. Homemade Nut Milk
   A glass of chilled homemade almond, cashew, or oat milk rounds out the breakfast while keeping the meal plant-based and creamy.

How to Store and Reheat

Superfood Breakfast Cookies are perfect for make-ahead breakfasts and meal prepping. Proper storage ensures they retain their chewy texture and flavor without drying out.

Short-Term Storage

• Room temperature: Store cookies in an airtight container for up to 2 to 3 days. Place parchment paper between layers to prevent sticking.
• Refrigerator: Extend freshness by refrigerating for up to 1 week. This also helps preserve ingredients like flaxseed and chia, which are sensitive to heat.

Freezer-Friendly Instructions

• Freezing baked cookies: Allow cookies to cool completely, then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Freezing cookie dough: Scoop and shape dough into cookies, place on a tray lined with parchment, and freeze until solid. Transfer to a container or bag and store for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.

Reheating Instructions

• From room temperature: Warm in the microwave for 10 to 15 seconds to soften.
• From frozen: Thaw overnight in the fridge or microwave for 20 to 30 seconds before serving.

Proper storage helps maintain the texture and flavor of these gluten-free breakfast cookies and ensures you always have a quick and healthy option available.

Expert Recipe Tips and Hacks

To get the most out of this recipe, use the following tips and ideas to maximize flavor, texture, and nutrition.

• Double the recipe: These cookies are freezer-friendly, so consider doubling the batch to save time on future breakfasts.
• Boost protein content: Add 1 to 2 tablespoons of vegan protein powder or a tablespoon of almond butter to the dough for a more filling cookie.
• For sweeter cookies: If your banana is not very ripe or you prefer a sweeter cookie, add an extra tablespoon of maple syrup or honey.
• Make it nut-free: Use sunflower seeds or pumpkin seeds if avoiding nuts. Ensure that plant-based milk and sweeteners are nut-free as well.
• Try mini cookies: Make smaller cookies by using 1 to 2 tablespoons of dough per cookie. Bake for 10 to 12 minutes instead of 15 to 18.
• Experiment with add-ins: Customize with dark chocolate chips, chopped dates, shredded coconut, or hemp seeds to suit your flavor preferences or nutritional goals.

These flexible cookies adapt well to different dietary needs and flavor profiles. You can easily modify the base recipe while keeping the structure and nutrition intact.

Frequently Asked Questions

Are superfood breakfast cookies healthy?

Yes. These cookies are made with whole food ingredients like oats, chia seeds, flaxseed, and dried fruits. They are free from refined sugar and made without dairy or gluten, offering a nutrient-dense and balanced option for breakfast or snacking.

Can I make them without banana?

Absolutely. Unsweetened applesauce is a great alternative to banana and works just as well as a binder and natural sweetener. Use about 1/2 cup per banana replacement.

Can I use a different flour?

Yes. If you are not gluten-free, you can use whole wheat flour in place of oat flour. For a grain-free version, try almond flour, though you may need to adjust the liquid ratio slightly to achieve the right consistency.

How do I make the cookies crispier?

For a crispier texture, flatten the cookies more before baking and extend the bake time by 1 to 2 minutes. Keep in mind that these cookies are designed to be soft and chewy, so crispiness will be mild.

Are these cookies suitable for kids?

Yes. They are naturally sweet, soft in texture, and easy to hold, making them ideal for toddlers and school-aged children. Omit seeds or cut dried fruit into smaller pieces for younger kids if needed.

Can I leave out the coconut oil?

You can replace coconut oil with vegan butter or olive oil. For an oil-free version, try increasing the applesauce or banana, though the cookies may be softer and less structured.

Do these cookies help with weight loss?

While they are nutrient-dense and free from processed ingredients, portion control is key. Each cookie contains healthy fats and carbs, so they can fit into a balanced weight-loss diet when consumed mindfully.

What if my dough is too dry or too wet?

If your dough is too dry, add a tablespoon of almond milk at a time until it holds together. If it’s too wet, mix in an extra tablespoon of oat flour or rolled oats to thicken.

Conclusion

Superfood Breakfast Cookies are a simple, wholesome solution for anyone looking to start their day with real, nutrient-dense food. Easy to make, store, and customize, they provide lasting energy without the crash that comes from refined sugars or empty carbs. Whether you enjoy them as a quick breakfast, a mid-morning snack, or an addition to your meal prep routine, these cookies are a reliable and delicious staple.

Try out different mix-ins, experiment with sizes and shapes, and make them your own. Once you see how easy and satisfying they are, they’ll become a regular part of your breakfast routine.

Pin Recipe Print Recipe

Superfood Breakfast Cookies

These soft and chewy Superfood Breakfast Cookies are a wholesome and convenient way to fuel your morning. Packed with nourishing ingredients like oats, flaxseed, chia seeds, and dried fruit, they’re naturally sweetened and completely free of gluten, dairy, and refined sugar. Perfect for busy mornings or a quick snack, these cookies are vegan-friendly and easily customizable to your favorite superfoods.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: gluten-free cookie, grab-and-go breakfast, healthy breakfast cookies, superfood cookie, vegan breakfast cookie

Servings: 9

Calories: 185kcal

Ingredients

• 1 cup old-fashioned rolled oats use certified gluten-free oats if needed
• 1/2 cup oat flour*
• 1/2 cup dried cranberries raisins, or other dried fruit**
• 1/2 cup unsalted pumpkin seeds pepitas or other seeds/nuts**
• 1/4 cup ground flaxseed
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large mashed banana or 1/2 cup unsweetened applesauce
• 3 tablespoons melted coconut oil or butter
• 3 tablespoons coconut nectar/syrup honey, or other liquid sweetener
• 2 tablespoons almond milk or other milk of choice

Instructions

• Preheat the oven to 325ºF and line a baking sheet with parchment paper or lightly grease it.
• In a large bowl, mix together the oats, oat flour, dried fruit, pumpkin seeds, flaxseed, chia seeds, cinnamon, baking powder, and salt.
• Stir in the mashed banana, coconut oil, sweetener, and almond milk until well combined.
• Let the mixture rest for 4–5 minutes to allow the flax and chia to bind the dough.
• If the mixture becomes too thick, stir in an additional 1–2 tablespoons of milk.
• Scoop the dough using a scant 1/4 cup for each cookie and place onto the prepared baking sheet. Flatten each cookie slightly with the palm of your hand.
• Bake for 15–18 minutes, or until the cookies are lightly golden around the edges.
• Let cool on the pan for a few minutes before transferring to a wire rack.
• Store leftovers in an airtight container for 2–3 days.

Notes

*You can make oat flour by grinding whole oats in a food processor or coffee grinder.

**Feel free to swap in any combination of nuts, seeds, or dried fruits you have on hand.