Introduction
Ditch the sugary cereal and revolutionize your morning routine with these incredibly satisfying Superfood Breakfast Cookies. These aren’t your typical dessert cookies; they are dense, nutrient-packed, and designed to provide sustained energy without the mid-morning sugar crash. Originating from the need for a quick, portable, and genuinely healthy breakfast solution, these cookies rely on whole grains, natural sweeteners, and a powerful blend of seeds and dried fruit. They are perfect for busy mornings, post-workout fuel, or a grab-and-go snack for the kids.
Ingredients
- 1 large ripe Banana, mashed (approximately 1/2 cup / 120g)
- 1/2 cup (125g) smooth Nut Butter (peanut, almond, or cashew)
- 1/4 cup (60ml) Maple Syrup or Honey
- 1 teaspoon Vanilla Extract
- 1 1/2 cups (150g) Rolled Oats (not instant)
- 1/2 cup (60g) Whole Wheat Flour or Gluten-Free Flour Blend
- 1 teaspoon Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Sea Salt
- 2 tablespoons mixed Super Seeds (Chia Seeds, Flax Meal, or Hemp Hearts)
- 1/4 cup (40g) Mix-ins (Dark Chocolate Chips, Goji Berries, or Chopped Walnuts)
Step-by-step Preparation
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Helpful Tip: Using parchment paper prevents sticking and makes cleanup much easier, especially with softer dough like this. -
Combine Wet Ingredients: In a large mixing bowl, thoroughly mash the banana until smooth. Add the nut butter, maple syrup, and vanilla extract. Whisk until the mixture is uniform and creamy.
Helpful Tip: If your nut butter is very stiff, microwave it for 15 seconds to make it easier to incorporate. - Mix Dry Ingredients: In a separate bowl, combine the rolled oats, flour, baking powder, cinnamon, salt, and super seeds. Stir well to ensure the baking powder and seeds are evenly distributed.
- Form the Dough: Add the dry mixture to the wet mixture and stir until just combined. Fold in your chosen mix-ins (chocolate chips or berries). Do not overmix; stop stirring once no dry streaks remain. The dough will be thick and slightly sticky.
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Scoop and Bake: Use a standard tablespoon or a small ice cream scoop to drop rounded balls of dough onto the prepared baking sheet. Gently flatten each cookie slightly with the back of a spoon—they will not spread much while baking. Bake for 12 to 15 minutes, or until the edges are lightly golden brown and the cookies are set.
Helpful Tip: These cookies are meant to be soft-baked. Let them cool completely on the baking sheet for at least 15 minutes before moving them, as they firm up significantly upon cooling.
Nutritional Information
These Superfood Breakfast Cookies are rich in dietary fiber, which aids digestion and promotes satiety. Thanks to the seeds and nut butter, they provide essential Omega-3 fatty acids and plant-based protein, making them an excellent source of sustained energy. Depending on the size (recipe yields 12-14 cookies), each serving contains approximately 150-180 calories, low saturated fat, and zero refined sugar.
Storage
Store cooled cookies in an airtight container. They will remain fresh at room temperature for up to 3 days, or refrigerated for up to 7 days. For longer storage, freeze the cookies individually on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months. To reheat, simply microwave for 10-15 seconds or thaw overnight.
Conclusion
These breakfast cookies are incredibly versatile. Enjoy them alongside your morning coffee, crumbled over yogurt and fresh fruit, or packed as a healthy midday snack. For variations, try adding a scoop of vanilla protein powder to the dry ingredients for an extra protein boost, or swap out the cinnamon for pumpkin pie spice in the fall. They are truly a customizable canvas for healthy eating!