Name: Superfood Breakfast Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8-9
Cuisine: American
Ingredients: 1 cup old-fashioned oats use certified gluten-free (if needed); 1/2 cup oat flour*; 1/2 cup dried cranberries, raisins, or other dried fruit**; 1/2 cup unsalted pumpkin seeds or other seed/nut**; 1/4 cup ground flax seeds; 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 grass-fed butter; 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener; 2 tablespoons almond milk or other milk of choice

Superfood Breakfast Cookies

Rated 5.0 stars by 1 users

Cuisine

American

Author:

BORO Team

Servings

8-9

Prep Time

20 minutes

Cook Time

18 minutes

Cook Mode

Ingredients

1 cup old-fashioned oats use certified gluten-free (if needed)
1/2 cup oat flour*
1/2 cup dried cranberries, raisins, or other dried fruit**
1/2 cup unsalted pumpkin seeds or other seed/nut**
1/4 cup ground flax seeds
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 grass-fed butter
3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
2 tablespoons almond milk or other milk of choice

Directions

Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for the chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping it out onto your baking sheet.
Measure dough into balls and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten them a bit.
Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.

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