Description
These Superfood Breakfast Cookies are a nutritious and delicious way to start your day, packed with oats, whole wheat, nuts, seeds, dried fruits, and a touch of natural sweetness. Perfect for meal prep, they combine wholesome ingredients into a convenient, tasty treat that fuels your morning with fiber, protein, and healthy fats.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup natural peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dried cranberries
- 1/3 cup dark chocolate chips
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, whole wheat flour, almond flour, ground cinnamon, baking soda, and salt until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, thoroughly whisk the natural peanut butter, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently until all components are fully incorporated, forming a thick cookie dough.
- Fold in Superfood Add-ins: Carefully fold in dried cranberries, dark chocolate chips, chia seeds, ground flaxseed, chopped walnuts, and shredded coconut to add texture, flavor, and nutritional benefits.
- Scoop and Shape Cookies: Using a tablespoon or cookie scoop, portion approximately 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each cookie gently with the back of a spoon to ensure even baking.
- Bake: Place the baking sheet in the oven and bake for 12 to 15 minutes or until the cookie edges turn a lovely golden brown, indicating they are fully baked.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute almond butter for peanut butter if preferred for a different nutty flavor.
- For a vegan-friendly option, replace eggs with flax eggs and use maple syrup instead of honey.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Freeze the cookies for extended storage and thaw before serving.
