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Wife Mama Foodie

Making Healthy Taste Good

September 6, 2017

Superfood Breakfast Cookies

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These superfood breakfast cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They’re free of gluten, dairy, & refined sugar, and also vegan friendly!

Superfood Breakfast Cookies | Vegan friendly. Gluten, dairy, and refined sugar free.
School started for us this week, which means it’s been a little crazy around here! It’s always hard to get back into a routine after the long and relaxing summer break, and it’s especially hard when school’s at home.

If it’s not already hard enough getting a student to stay focused, try adding a TV, gaming systems, internet, kitchen pantry (yes, food is distracting), and other gizmos and gadgets to the mix.

I’ve been homeschooling for almost 7 years now. My husband and I are college graduates, but getting started was tough, because I felt so insufficient. I mean, have you seen that show Are You Smarter than a 5th Grader? Well, apparently I’m dumber than a 5th grader, because I hardly ever knew the answers to those questions! 

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But as clueless as I was, I also knew that no one cared more about my kids than my husband and I did. I didn’t really know how to get started or what to do, so I did a lot of research online. My biggest concern was I didn’t want my kids to fall behind grade level, just in case we ever wanted to put them back into public or private school. In the beginning, we used a variety of top level Christian based curriculum and my husband and I worked together to teach them.

We also administered state tests at the end of each year so we could see what areas we were doing well in and which needed improvement. The last few years, they’ve been enrolled in an online charter school, where they have a local teacher who assigns them work, grades and tests them. Most of their classes are online now, with the exception of a few times a month were they get together with their teacher to go over key lessons in depth.

This has helped them a lot with those classes I’m not particularly good at (ahem, algebra & geometry) and also helps me with my least favorite part of homeschooling—grading and testing!

Superfood Breakfast Cookies | Vegan friendly. Gluten, dairy, and refined sugar free.
Fast forward several years and I’m happy to say I think we’ve finally gotten the hang of this homeschooling thing! 😂 The transition was a challenge for us all, to say the least, but we worked hard, persevered, and now the kids are doing very well, even honor roll students! 

Most importantly, I learned a valuable lesson. Sometimes we talk ourselves out of doing things because we don’t think we’re good enough or it seems too hard.

If there’s anything homeschooling has shown me, it’s that you can accomplish anything you set your mind to. We’re so much closer as a family since the kids are home with me each day. I love our days together, as hectic and crazy as they are!  

Superfood Breakfast Cookies | Vegan friendly. Gluten, dairy, and refined sugar free.
Since we’re pretty busy with work and school, I like having healthy treats ready for us to munch on throughout the day. These cookies are hearty, full of wholesome ingredients, and make a great grab and go breakfast or a hearty snack! They’re also delicious and naturally sweetened enough to suffice for dessert! 

I hope you give them a try! Be sure to scroll down for more breakfast cookie recipes!

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Superfood Breakfast Cookies


★★★★★

4.9 from 19 reviews

  • Author: Joscelyn Abreu
  • Total Time: 15 mins
  • Yield: 8–9 cookies 1x
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Description

These cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They’re free of gluten, dairy, & refined sugar, and also vegan friendly!


Ingredients

Scale
  • 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 seed/nut**
  • 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

  1. 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.
  2. Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
  3. Measure dough out by the scant 1/4 cupful 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 a bit.
  4. Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
  5. Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.

Notes

*Can make your own by finely grinding whole oats in a food processor or coffee grinder.
**Can substitute an equal amount of nuts, seeds, or dry fruit.

  • Cook Time: 15 mins
  • Category: Breakfast, Gluten-Free, Vegan

Did you make this recipe?

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You may also enjoy these similar recipes:

Blueberry Breakfast Cookies

Blueberry Breakfast Cookies | Wife Mama Foodie

Chunky Monkey Breakfast Cookies

Chunky Monkey Breakfast Cookies | Vegan friendly and free of gluten, dairy, eggs, and refined sugar.

Easy Superfood Bars

Easy Superfood Bars | Wife Mama Foodie

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Filed Under: All Recipes Tagged With: Banana, Breakfast, breakfast cookies, Chia Seeds, Cookies, cranberries, Dairy Free, Dessert, Egg Free, flaxseed, Gluten-Free, Healthy, Oats, pumpkin seeds, Refined Sugar Free, Snack, snacks, superfood, trail mix, Vegan

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Reader Interactions

Comments

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    Reply
  2. mvpchalet says

    January 17, 2023 at 8:15 am

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    January 17, 2023 at 5:41 am

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  4. Smcrown3 says

    January 17, 2023 at 5:39 am

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    January 13, 2023 at 4:09 am

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    Reply
  6. Toilet Cubicle says

    December 27, 2022 at 6:05 am

    Your blog is packed with informative content that is sure to help readers learn more about the topics you discuss. Your writing is clear and concise, making it easy for readers to understand what you are saying. Your blog is a valuable resource for anyone looking to learn more about the topics you cover.

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  7. Chhavi Garg says

    November 30, 2022 at 5:39 am

    Wow It Was Good

    Reply
  8. Megha Malik says

    September 22, 2022 at 1:32 am

    Looking So Yummy and I wanna taste it. what are you saying?

    Reply
  9. Taimi McMillan says

    September 15, 2022 at 4:51 pm

    These cookies provide crunch, just the right about of sweetness and comfort from the hint of cinnamon. Preparation and clean was a breeze.

    ★★★★★

    Reply
  10. Sexy Hemma says

    August 26, 2022 at 11:52 am

    Thanks for sharing a great information, with us:

    Reply
  11. devinebodyspa.com says

    August 23, 2022 at 1:12 am

    nice post keep it up erstand how to measure, mix and scoop even if they are little and make a mess! We made some superfood breakfast cookies, I added a li

    Reply
  12. Angela says

    August 20, 2022 at 6:44 pm

    I should make these for this week.

    Reply
  13. Leatrice says

    August 12, 2022 at 11:27 am

    Can I add more Oat flour as my mixture is a bit to moist

    Reply
    • Joscelyn | Wife Mama Foodie says

      August 12, 2022 at 11:47 am

      Hi Leatrice, you might can try adding more oat flour a spoonful at a time. The mixture should be moist but not liquidy. It won’t be stuff like traditional cookie dough. Just be careful not to add too much flour or the cookies will be rock hard.

      Reply
  14. Judy says

    July 15, 2022 at 7:52 am

    Love these breakfast cookies! I have made them many times. I always make a big batch to take camping!

    ★★★★★

    Reply
  15. Charmayne says

    July 12, 2022 at 8:12 am

    I see whole almonds in the picture. I am going to add sliced almonds because that’s what I have plus I am also making another recipe for an energy snack at the same time that uses some of these same ingredients. It’s a no bake but I do toast the nuts and oats prior to mixing in a food processed date paste.
    I freeze mine and get them out two at a time as my snack for the day. I never count calories because I eat the Mediterranean way and there is no reason to do so. Thank you for another great idea and for tackling homeschooling! I hope they reap the rewards. Good for you!

    Reply
  16. EmailProLeads says

    June 7, 2022 at 4:36 am

    Interesting stuff to read. Keep it up.

    Reply
  17. Parul Gupta says

    June 7, 2022 at 3:58 am

    Very Delicious Watering Comes From Mouth To See It Its Innovative Things
    Keep It Up Love You From India.

    Reply
  18. Suzanne says

    April 18, 2022 at 10:37 pm

    This look so good! What a great breakfast meal prep for the family!

    Reply
  19. ayatkhan says

    February 24, 2022 at 3:48 am

    wow !

    ★★★★★

    Reply
  20. Amanda says

    February 1, 2022 at 1:06 pm

    I’ve made these before and they tasted delicious, a bit crumbly but still great.
    Do you think these would freeze well?

    ★★★★

    Reply
  21. INDRANI DHAR says

    January 11, 2022 at 2:30 am

    super healthy recipes

    Reply
  22. sheela sharma says

    January 11, 2022 at 2:16 am

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    ★★★★★

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    January 4, 2022 at 10:12 pm

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  25. izspa says

    January 4, 2022 at 1:27 am

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    ★★★★★

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  26. Bella says

    December 30, 2021 at 3:10 am

    Thanks for sharing this information. Have shared this link with others keep posting such information.

    ★★★★

    Reply
  27. huren berlin says

    December 27, 2021 at 2:29 pm

    If you had to guess, what would be your estimated calorie count for these?

    Reply
  28. رقم ساحر سعودي says

    December 27, 2021 at 2:28 pm

    This is a great recipe! Looks delicious! I am going to try these, I have been trying to make more healthy snacks to replace the boxed food from the store.

    Reply
  29. شيخ روحاني says

    December 27, 2021 at 2:25 pm

    These look really good! I’ll definitely going to try these out sometime.

    Reply
    • Deanna says

      January 26, 2022 at 4:12 pm

      Sounds yummy! Can plain one minute Quaker oats be used? Also, can I use almond flour or coconut flour?
      Thanks

      Reply
      • Joscelyn | Wife Mama Foodie says

        January 26, 2022 at 5:11 pm

        Hi Deanna, quick oats should be fine. As far as the almond/coconut flour, I haven’t tried that yet, so I don’t know how they’d turn out. If you’re willing to experiment with it, this is a pretty forgiving recipe. You may need to watch the liquid depending on which flour you use. Almond flour typically needs less moisture and coconut needs more. You might need to play with it done, adding milk a little at a time (if it’s even needed with the almond flour). Also, they may be a bit more crumbly with one of those flours too. Let me know how it goes if you give it a try!

        Reply
  30. Mary says

    December 18, 2021 at 7:23 pm

    Love the idea of these. I am going to have to try them out.

    Reply
  31. Katharine says

    November 25, 2021 at 9:09 am

    How many calories in 1 cookie

    Reply
  32. Susan says

    November 13, 2021 at 10:46 am

    Joscelyn, I could tell you have your priorities in order just by your profile name. What a joy to find your site.
    I just made these wonderful Superfood Breakfast Cookies. I did adjust the recipe a little–no oil or flour and I used 1 Tbsp. pure maple syrup for the sweetener. I was so impressed with how well they held together. They will be one of my go-tos when I have to have a snack. Thank you so much for posting this delicious recipe.

    ★★★★★

    Reply
  33. SHUBHAM says

    October 8, 2021 at 12:09 pm

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  34. Erica says

    September 8, 2021 at 3:56 pm

    YUM! I am always looking for easy breakfast on my way out the door.

    Reply
  35. Vanessa says

    May 21, 2021 at 1:54 pm

    Thanks for sharing! Does it freeze well?

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 22, 2021 at 12:01 am

      Hi Vanessa, yes you can freeze these. Just be sure to wrap them well to prevent freezer burn. Hope you enjoy them!

      Reply
  36. Suzanne says

    May 21, 2021 at 1:53 pm

    This looks so good! What a great breakfast meal prep for the whole family!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 24, 2021 at 10:47 pm

      Thanks Suzanne! I mean, who doesn’t like cookies for breakfast, right?! 🙂

      Reply
  37. Sasha says

    May 4, 2021 at 3:44 pm

    Hi! Would these freeze well?

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 4, 2021 at 4:49 pm

      Hi Sasha, I haven’t tried these particular cookies, (since there’s never any leftover, hehe ) but I don’t usually have problems freezing baked goods. Just be sure to wrap very well before freezing to avoid freezer burn. Hope you enjoy them!

      Reply
  38. Renee says

    April 22, 2021 at 10:32 am

    Oh my Lord! These cookies are amazing! They have been the best for getting tons of nutrients into my family without the fuss. So easy to make and so delicious! Thank you so much for this recipe!

    ★★★★★

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 22, 2021 at 10:41 am

      Yay, that makes me so happy to hear, Renee! Thanks for stopping by and taking the time to leave a review! It’s much appreciated!!

      Reply
  39. Marianne says

    April 22, 2021 at 9:17 am

    I just made these two days ago and I like them very much. I think they actually taste better today than they did on day 1. I have some unsweetened shredded coconut that I would like to add to these the next time I make them. I want to add about a cup but I’m not sure if I should leave something else out, or add an egg to compensate. What do you suggest?

    ★★★★★

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 22, 2021 at 10:39 am

      Hi Marianne, so happy you enjoyed these! I think shredded coconut would be a delicious addition! This recipe is pretty forgiving, so it may just need a little extra moisture to bring it all together—an egg should work, or additional banana/applesauce, extra almond milk, or a combo of both. I’d add it in to see just how much extra moisture is needed and go from there. Let me know how it goes if you give it a try!

      Reply
      • Marianne says

        April 22, 2021 at 12:12 pm

        Awesome, thank you. I forgot to mention I love how well these hold together. I was expecting them to be crumbly with no egg but the ground flax works great as a binder. (Correct me if I’m wrong about what holds these together so well.)

        ★★★★★

        Reply
      • Marianne says

        May 30, 2021 at 7:34 am

        Well, the dried coconut smelled off, so I tossed it and instead used frozen, which isn’t dry. I think it made them too wet, plus I couldn’t taste the coconut at all. The last batch I added a tsp of vanilla and I think it improved them. Today I’m going to experiment with using pumpkin pureé in place of apple sauce, and pumpkin pie spice instead of cinnamon. I love this recipe!

        ★★★★★

        Reply
        • Marianne says

          May 31, 2021 at 8:50 am

          I had to double the milk and I wish I had added an extra tablespoon or so of honey and more spice.

          Reply
      • Netty says

        October 27, 2021 at 9:56 am

        Looks fab. Have you ever made them oil free? I’m on a diet that prohibits oils. Thanks

        Reply
        • Susan says

          November 13, 2021 at 10:34 am

          I made them oil free and used maple syrup as my sweetener. They turned out great!

          Reply
  40. Nancy says

    April 4, 2021 at 9:28 am

    Would these hold up well using coconut flour or almond flour?

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 4, 2021 at 10:16 am

      Hi Nancy, unfortunately not. Gluten-free flours aren’t interchangeable like gluten filled flours are. They each absorb liquids and bind together differently, so recipes using those flours are often customized to that particular flour. I’d suggest looking for a breakfast cookie that specifically uses one of those flours for best results.

      Reply
    • Sarah says

      April 18, 2021 at 1:19 pm

      Hey! If I have chia seeds but no flax, will that work? Should I just add extra chia instead?
      Thank you!

      Reply
      • Joscelyn | Wife Mama Foodie says

        April 18, 2021 at 1:24 pm

        Hi Sarah, I wouldn’t add extra chia, you can just leave the flax out. They may be a little more delicate, but they’ll still taste the same! You can also add an egg if you eat eggs. Either way, these are very forgiving cookies and can easily be changed using ingredients you have on hand. They’re pretty hard to mess up! Hope you enjoy them!

        Reply
        • Sarah says

          April 18, 2021 at 1:43 pm

          Thanks for the quick reply! I will try them thia week!:)

          Reply
  41. Shivani says

    March 31, 2021 at 7:14 am

    good food looking delicious.

    ★★★★★

    Reply
  42. Daniela says

    March 5, 2021 at 6:53 pm

    I absolutely love these cookies! They are the perfect sweet snack for my afternoon coffee 🙂

    ★★★★★

    Reply
  43. Amara says

    February 24, 2021 at 4:45 pm

    I made these for my family yesterday morning and they were a hit all around! I’m hoping to add some chopped up almonds to the recipe. Do you have any ideas on how that would turn out? Thank you!

    ★★★★★

    Reply
    • Joscelyn | Wife Mama Foodie says

      February 26, 2021 at 3:12 pm

      Hi Amara! Im so happy you and your family loved these cookies! I think adding chopped almonds would be a delicious idea. You can add them in lieu of or in addition to one of the other add ins. Let me know how it goes if you give it a try! 🙂

      Reply
  44. Shivani says

    February 17, 2021 at 2:57 am

    Very nice information you have shared with us. thank you so much

    Reply
  45. Jennie says

    February 11, 2021 at 9:54 am

    Superfood Breakfast Cookies– Made them with my 4 year old. They are SO yummy. The craisins add a good addition to it. Thank you!

    Reply
    • Joscelyn | Wife Mama Foodie says

      February 11, 2021 at 10:13 am

      Hi Jennie, that makes me so happy to hear! Thank you for giving them a try and for coming back to leave a review..Really appreciate it!

      Reply
  46. Andrea Shine says

    February 6, 2021 at 1:25 am

    Tried these today after a failed attempt with another recipe last week. I will not give up on the breakfast cookie!

    These were perfect!!! They hold together magnificently and are perfect for a snack, I have two for breakfast.
    I didn’t have pumpkin seed so I substituted with a mix of sunflower seed and chopped walnuts, Brazil’s and almonds. I also added half a cup of vegan chocolate chips.
    I left my dough to mature for 15 minutes before scooping out the cookies. Perfect! Delicious!

    ★★★★★

    Reply
    • Joscelyn | Wife Mama Foodie says

      February 7, 2021 at 11:45 am

      Hi Andrea, I’m so glad you were happy with the way these cookies turned out! Your adjustments sound delicious too. Thanks for giving them a try and also for leaving a review! I really appreciate it!

      Reply
    • Renny Sito says

      February 14, 2021 at 12:06 am

      Really love this recipe! I added golden raisins and almond flakes too and it turned out really good! The whole family love it, it’s a good all time snacks, healthy and nutritious. Can’t wait to try your other recipes too!

      Reply
      • Joscelyn | Wife Mama Foodie says

        February 15, 2021 at 1:57 am

        Aw, I’m so happy to hear that Renny! Thanks for sharing your adjustments and for leaving a review! Let me know if there are any other recipes I can help you find!

        Reply
  47. Shivani Arora says

    January 25, 2021 at 8:41 am

    Thanks For Sharing Your Article…

    ★★★★★

    Reply
  48. Jen says

    January 19, 2021 at 3:00 pm

    Why not provide nutritional info on these recipes given that people are becoming pretty conscious of their eating-habits?

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 24, 2021 at 1:08 pm

      Hi Jen, since many of my recipes have several ingredient options and a separate gluten-free version, it doesn’t translate into a nutrition calculator, which requires the entry of only one specific ingredient. If I chose any ingredient, the calculations would be incorrect for those making the gluten-free version or using one of the other alternative ingredients, so it’s best for a person to create their own so it’s customized especially for them. This is why I don’t include nutritional info on my recipes, but thanks for taking the time to inquire about it.

      Reply
      • Kim says

        May 20, 2021 at 6:02 pm

        My only request is to know the sugars (even if it is not white, cane) in this recipe, as it is written. My husband is dealing w/cancer, and we’re trying to monitor the sugars.

        Reply
      • Mary M says

        July 26, 2022 at 12:46 pm

        Ahhhh. I was wondering the same thing. I was hoping you had the info so my lazy self wouldn’t have to.
        I brought these to share when I was a camp nurse for a week at my childhood camp. Everyone. LOVED THEM !!
        They are definitely a keeper !!!!
        Thanks so much !!!

        ★★★★★

        Reply
  49. rajni keil says

    January 4, 2021 at 7:27 pm

    Hi There!
    Those cookies look delicious!
    Do you have the nutrional info on these cookies?
    Also, how many cookies can I have at breakfast or for a snack?

    Thank you!

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 24, 2021 at 1:28 pm

      Hi Rajni, I’d suggest using a nutrition calculator, which you can find online for free. As far as the serving size, it depends on how large you make the cookies, but it’s typically 1-2. Hope this helps! Enjoy!

      Reply
  50. Hedda Clark says

    December 16, 2020 at 5:04 pm

    There is a spelling or typing error in the first recipe – ‘ 4–5 mintutes’. Should be – ‘4-5 minutes’.

    Reply
  51. Laura Brown says

    November 29, 2020 at 11:19 am

    Hello!

    Do you measure the oil at 3 tblsp then melt it or do you melt it and use 3tbs melted?

    Thank you!

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 29, 2020 at 12:06 pm

      Hi Laura, I usually measure it prior to melting, but either way will work. Hope you enjoy them! Happy Sunday! 🙂

      Reply
  52. morocco tours says

    September 23, 2020 at 3:22 pm

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    Reply
  53. Shanaya says

    August 29, 2020 at 4:24 am

    I will surely try this superb dish once at my sweet home. Thanks for sharing.

    Reply
  54. sapna choudhary says

    August 20, 2020 at 12:18 pm

    I appreciate you adding this to your Pinterest board. Thanks for the encouragement. Home school has been quite the journey

    Reply
    • Wendi says

      December 29, 2020 at 3:02 pm

      Can these be baked into “bars” in perhaps an 8×8 baking pan?

      Reply
      • Joscelyn | Wife Mama Foodie says

        December 29, 2020 at 3:26 pm

        Hi Wendi, I wouldn’t see why not, although I haven’t tried it myself. The baking time would of course change and the bars will be more chewy than crunchy like a granola bar. Please let me know how it goes if you give it a try! It could help another person who may be interested in trying the same thing! Enjoy!

        Reply
  55. Zeena says

    August 19, 2020 at 12:08 pm

    Very nice post keep it up.

    Reply
  56. Komal says

    August 6, 2020 at 5:22 am

    I even have study via your blog, your blog is very much informative, thanks for sharing, I wish to read extra of this desirable blog.

    Reply
  57. Sania Dsuza says

    July 18, 2020 at 1:01 am

    Keep going the good work..

    Reply
    • aishapaal says

      August 2, 2020 at 8:53 am

      hmm yummy very nice

      Reply
      • punemodel says

        August 2, 2020 at 8:57 am

        good food

        Reply
  58. Vanessa says

    June 30, 2020 at 1:55 pm

    Thanks for sharing! What a great breakfast meal prep for the week!

    Reply
  59. Suzanne says

    June 30, 2020 at 1:54 pm

    This looks so good! I love that you can switch up the fruit to give it different flavors!

    Reply
  60. Damon says

    June 28, 2020 at 2:40 pm

    Hello! I made the super food breakfast cookies today. Love the taste, but mine didn’t seem to want to stay together. Followed the recipe to a ”T”. What can I do to prevent that in the future? Please let me know!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 28, 2020 at 5:10 pm

      Hi Damon, thanks for giving these a try! Glad you enjoyed the flavor, although they should hold together pretty well. I think this can be solved in two ways: first, the batter should be pretty loose, more wet than traditional cookie dough (similar to the above photo). Secondly, maybe give the batter 5 minutes or so to rest after combining everything together. This will give the oats time to soften and the chia and flax time to bind the ingredients together, which will hopefully help the cookies stay together instead of falling apart! Let me know if this helps the next batch!

      Reply
  61. maritna says

    June 24, 2020 at 10:28 am

    Nice blog for breakfast. Keep updating on a regular basis, if you want. Thanks

    Reply
  62. Nena says

    June 16, 2020 at 7:48 pm

    Would this cookie work on a backpacking trip? Need something firm enough to hold up to being in a food bag, and the cookie needs to not melt in the heat.

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 17, 2020 at 3:36 pm

      Hi Nena, I think it would hold up well and it definitely won’t melt, but because it’s a moist cookie, it may spoil if it’s out in the heat more than a couple of days. If it’s in a cooler or near an ice pack, it will last for a while though.

      Reply
  63. sunnyleoneonline says

    June 7, 2020 at 12:45 pm

    Superb Post great idea of breakfast cookies keep posting like this Thanks.

    Reply
  64. NEET says

    June 3, 2020 at 1:26 am

    Nice blog for breakfast..Keep updating on regular basis, if you want.

    Reply
  65. lovechandigarh says

    May 30, 2020 at 3:25 pm

    Very cute ideas AND so simple! Thanks for sharing such an amazing post!

    Reply
  66. Ruby says

    May 27, 2020 at 1:06 pm

    These superfood breakfast cookies are amazing!!!! I love that there naturally vegan and not to sweet.

    Reply
  67. priya sharma says

    May 20, 2020 at 12:10 pm

    nice artical keep it up sir

    Reply
  68. Christy Williamson says

    May 14, 2020 at 5:49 pm

    These are fabulous! I have made a similar cookie with pumpkin. I wonder how I might incorporate pumpkin into this recipe. Substitute it for part of the banana? Thanks!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 14, 2020 at 8:50 pm

      Hi Christy! Glad you enjoyed them! Pumpkin sounds like a delicious addition! I think you could easily use pumpkin in place of some of the banana. The recipe partly relies on the banana to help sweeten and since pumpkin isn’t as sweet, you may want to add a little extra sweetener, but that’s totally up to you. Please let me know how it goes if you give it a try!

      Reply
  69. Toni says

    May 13, 2020 at 4:45 pm

    Hi Joscelyn, I tried your breakfast cookies today & they were fabulous! Super easy to make & very tasty (not very banana-y). Made a double batch & mixed half with cranberries, pepitas (salted cause that’s all I had) & shred coconut, and the other half with mini chocolate chips & walnuts to entice my picky daughter (would add less choc chips next time as made them quite sweet). Thanks so much for sharing your recipe!!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 14, 2020 at 11:55 am

      Hi Toni, thanks for taking the time to leave a review! I’m so happy you and your family enjoyed these cookies! I love how versatile they are, where you can easily sub different ingredients and make a variety of flavor combos. The possibilities are endless!!

      Reply
    • Joscelyn | Wife Mama Foodie says

      May 14, 2020 at 8:45 pm

      Hi Toni, thanks for taking the time to leave a review! I’m so happy you and your family enjoyed these cookies! I love how versatile they are, where you can easily sub different ingredients and make a variety of flavor combos. The variations are endless!! Love your shredded coconut addition…will have to try that soon! 🙂

      Reply
  70. M Robbins says

    May 8, 2020 at 3:45 pm

    Do these freeze well?

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 8, 2020 at 4:06 pm

      Hello! I haven’t frozen the particular cookies before, but I think they’d be fine! I would just suggest freezing them individually on a sheet pan for a few hours before storing together in an airtight container or freezer bag. Or you can separate cookies with parchment or wax paper before storing in the freezer. Since they’re moist cookies, they may stick together if placed on top of each other then frozen. Hope you enjoy them! 🙂

      Reply
      • Diane says

        June 30, 2020 at 3:48 pm

        I freeze them all the time. They freeze great and don’t stick together. I actually prefer eating them frozen, as they feel more like a crunchier cookie. I’ve been making these for a few months now. Love this recipe. I add dark chocolate chips in place of some cranberries and pumpkin seeds.

        Reply
  71. Jaanu Chandigarh says

    April 23, 2020 at 12:05 pm

    Thank you!!!

    Reply
  72. Alyia Sharma says

    April 20, 2020 at 2:27 am

    Whoa! I love this cookie recipe so tasty, and so nutritious. Thank you for the easy to follow illustrations and information.

    Reply
  73. Ellie says

    April 19, 2020 at 4:46 pm

    Love this recipe, this is my second time using it!

    Reply
  74. Shanaya kapoor says

    April 18, 2020 at 10:19 am

    I tried this recipe over the weekend. It is absolutely amazing! It was as good as my favorite made by My Husband. Thanks For sharing such a nice recipe.

    Reply
  75. Neha Kashyap says

    April 11, 2020 at 2:33 am

    Can you provide nutritional information on these cookies?

    Reply
    • Sheila says

      July 6, 2020 at 9:58 pm

      I am curious about that as well.

      Reply
  76. Tanu Chandigarh says

    April 7, 2020 at 2:10 am

    Today morning I tried this breakfast recipe. I have no words to explain this taste. it’s a very easy and healthy recipe. Thank you

    Reply
  77. Julie says

    April 4, 2020 at 9:02 am

    I made these and they were amazing! So healthy, yet so satisfying. Will definitely become a staple.

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 4, 2020 at 11:43 am

      I’m so happy you enjoyed these, Julie! Thanks for giving them a try and for taking the time to leave a review! Have a great weekend!

      Reply
  78. Suppi Kaur says

    April 1, 2020 at 10:30 am

    Great Recipe Today I have read your blog and I try my self at my home for my family. Trust me its work lots my every family member like this dish so much thanks a lot from today onward I will follow you all recipe. keep posting like this.

    Reply
  79. jullie says

    March 31, 2020 at 2:53 pm

    Thanks for the superb post .i love cookies and its good for health in the morning. Thanks!!

    Reply
  80. Kelly says

    February 24, 2020 at 2:51 pm

    Excited to try these. I don’t have coconut nectar/syrup. Are there any good substitutes?

    Reply
    • Kelly says

      February 24, 2020 at 2:53 pm

      Just realized it says honey or other liquid sweetener. Never mind 😉

      Reply
    • Joscelyn | Wife Mama Foodie says

      February 24, 2020 at 2:55 pm

      Hi Kelly, you can use maple syrup, honey, or any other liquid sweetener you normally use. Coconut sugar or another granulated sugar will also work but you may need a splash more milk to make it come together. Let me know if I can help in any other way! Hope you enjoy these!

      Reply
  81. Sonie says

    February 23, 2020 at 7:58 am

    Can I use gluten-free flour in place of out flower I don’t have any out flower thank you

    Reply
    • Joscelyn | Wife Mama Foodie says

      February 23, 2020 at 10:31 am

      Hi Sonie, do you mean in place of just the oat flour not the rolled oats too, right? I think that would work, but if you have rolled oats you can make your own oat flour by grinding oats in a food processor or coffee grinder. That’s what I do. 🙂 Let me know either way how it works for you!

      Reply
  82. Cinda says

    February 20, 2020 at 6:31 pm

    These look delicious! Do you happen to know the calorie amount per cookie using the 1/4 c. recommended?

    Reply
    • Joscelyn | Wife Mama Foodie says

      February 20, 2020 at 8:08 pm

      Hi Cinda, I’m sorry, I don’t have that information. There are nutrition calculators online you can use which can give you an approximation of the calories per serving. Hope you enjoy them!

      Reply
  83. sheetal kapoor says

    February 12, 2020 at 10:32 am

    i love to eat cookies at morning time . because it make me happy with freshness morning.

    Reply
  84. Dalia says

    January 16, 2020 at 4:38 am

    These look amazing !
    I’m always looking for snacks that I can make at home so I could always have a snack on the hand.
    Can’t wait to try this recipe !

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 16, 2020 at 10:29 am

      Thank you, Dalia! I hope you enjoy them as much as we do!

      Reply
  85. LouAnn says

    December 24, 2019 at 6:22 am

    Could I sub almond butter for the oil/vegan butter? Cannot use any oils.
    Thank you!

    Reply
    • Joscelyn | Wife Mama Foodie says

      December 24, 2019 at 9:41 am

      Hi LouAnn, I’m sure that would work. You may just need to add a splash more milk, depending on how thick your almond butter is. Let me know how it turns out if you give it a try! Hope you enjoy them!

      Reply
  86. Meghann says

    November 23, 2019 at 1:54 pm

    I can’t have flaxseed. Should I just omit it or is there a substitute?

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 27, 2019 at 10:13 am

      Hi Meghann, the flaxseed acts as a binder. You can omit it, but the cookies may be a little more delicate. Maybe just add an extra tablespoons of chia or a little more oat flour, if the cookie dough is too loose. 🙂

      Reply
  87. Dan Hoelscher says

    November 10, 2019 at 3:48 pm

    Nutrition Facts
    Servings 8.0
    Amount Per Serving
    calories 227
    % Daily Value *
    Total Fat 9 g 14 %
    Saturated Fat 5 g 24 %
    Monounsaturated Fat 1 g
    Polyunsaturated Fat 2 g
    Trans Fat 0 g
    Cholesterol 0 mg 0 %
    Sodium 114 mg 5 %
    Potassium 108 mg 3 %
    Total Carbohydrate 33 g 11 %
    Dietary Fiber 4 g 18 %
    Sugars 13 g
    Protein 3 g 6 %
    Vitamin A 0 %
    Vitamin C 2 %
    Calcium 32 %
    Iron 4 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

    Reply
    • Claire says

      January 10, 2020 at 8:10 pm

      Dan ~Thanks for providing this info!

      Reply
  88. Rebecca says

    October 1, 2019 at 2:46 pm

    Has anyone tried this with pumpkin for the applesauce?

    Reply
    • Janae says

      October 5, 2019 at 10:08 am

      I was wondering the same thing!

      Reply
    • Joscelyn | Wife Mama Foodie says

      October 7, 2019 at 8:57 pm

      Hi Rebecca, I haven’t tried it with pumpkin, but what a great idea! I think it should work as long as you factor in two things— firstly, pumpkin is sometimes thicker than applesauce, so a little more liquid may be needed if the dough is too thick. Secondly, as applesauce and banana are slightly more sweeter than pumpkin puree, you may need to add a little extra sweetener, if you prefer a sweeter cookie. Other than that, it sounds like a delicious alternative! Please let me know how it goes if you give it a try!

      Reply
      • Janae says

        October 10, 2019 at 12:15 pm

        I tried it with pumpkin, I also put a teaspoon of pumpkin spice; they turned out yummy, but you’re right, I should have put a little more sweetener. Thanks for this recipe, I’ve made these cookies 3 times now, my family loves them! The kids don’t even know how healthy they are

        Reply
        • Joscelyn | Wife Mama Foodie says

          October 14, 2019 at 9:13 am

          Yay! That makes me so happy to hear, Janae! Glad your kids are enjoying them too 🙂 Thank you for giving them a try and sharing your adjustments! Can’t wait to try them with pumpkin! Yum!!

          Reply
        • susan vandehey says

          November 3, 2019 at 11:37 pm

          thank you

          Reply
          • Lilyn says

            September 8, 2021 at 9:29 am

            Hi Joscelyn
            Can use all purpose flour or wholewheat flour instead of oat flour? Also, the cookies are chewy or hard after baking?
            Thanks

          • Joscelyn | Wife Mama Foodie says

            September 8, 2021 at 10:21 am

            Hi Lilyn, ap or ww flour may work, but you might need more or less than the amount of oat flour since they each absorb liquid differently. Unfortunately, without having tried it myself, I can’t give you any specific measurements for the substitution. Maybe test it by baking a half batch so you don’t waste too many ingredients if you’re not happy with the results? The dough should not be super thick like regular cookie dough and should look similar to the photos above. The cookies are typically chewy after baking with oat flour. Not sure if regular flour would change their texture though. Please let me know how it goes if you give it a try!

  89. Suzanne Twinn says

    October 1, 2019 at 8:40 am

    These were delicious, thanks for the recipe!

    Reply
    • Joscelyn | Wife Mama Foodie says

      October 7, 2019 at 9:03 pm

      You are so welcome, Suzanne! Thanks for giving them a try! 🙂

      Reply
  90. Cassaundra Hites says

    September 4, 2019 at 12:37 pm

    Just in case anyone can use this.

    Approximate based on recipe
    Total batch: 2090 cal, 259 carbs, 106 fat, 51.7 protein

    Divide that by how many cookies you made.

    10 cookies are: 209 calories ea. (26 carbs, 10.6 fat, 5.17 protein)

    Reply
    • Tina says

      September 24, 2019 at 8:56 am

      Yes thank you so much! @Cassaundra Hites

      Reply
  91. Lori says

    August 28, 2019 at 7:08 pm

    Absolutely loves these. Always looking for homemade protein bars and these are my favorites now.

    Reply
  92. Jill says

    August 27, 2019 at 11:01 pm

    Do you happen to have the nutritional values for these cookies? Thank you. I am going to try them both. They looks and sound delicious.

    Reply
    • Tina says

      September 24, 2019 at 8:57 am

      See Cassaundra Hites post

      Reply
  93. Helen Conway says

    August 2, 2019 at 6:48 pm

    Hi Joscelyn – thanks so much for the recipe – Superfood Brekky Cookies are absolutely DELICIOUS!! I make a batch fortnightly – sometimes weekly – freeze them in little snap lock bags – taste the same as though they were just baked. Lots of goodies in them and sometimes l add a couple of dollops of plain yoghurt on top. Great all rounder especially after dinner when you just feel like something……

    Reply
  94. Keesha says

    July 29, 2019 at 11:02 am

    I make these every week! I am absolutely hooked! Delicious, healthy and filling. Thanks for the great recipe 🙂

    Reply
  95. Suzanne Holt says

    June 19, 2019 at 12:07 pm

    These breakfast cookies are absolutely delicious! I am a busy person with teenage children, and these are so easy to make and to throw in a container on the way out the door! Perfect for snacking too!

    Reply
  96. CJ Quinn says

    May 24, 2019 at 11:31 am

    Do you think these, or the Chunky Monkey Breakfast Cookies, could be frozen? I’m looking for snacks to have on hand during Maternity Leave. Thank you!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 24, 2019 at 12:02 pm

      Hi CJ! Yes, I think they would be fine frozen. I freeze cookies all of the time to keep them fresh. Just make sure to wrap them well so they don’t get frost bite and let them thaw on the counter for an hour or so before eating. Congrats on the upcoming addition! Hope everything goes smoothly during your l&d!

      Reply
  97. Marketa says

    May 8, 2019 at 8:36 am

    The best healthy cookies ever!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 8, 2019 at 10:41 am

      Thanks Marketa! So happy you’re enjoying these cookies as much as we do! Have a wonderful week!

      Reply
  98. esteri says

    May 5, 2019 at 5:00 pm

    The latest research says flax is highly estrogenic so could we replace the flax and chia with one egg ?

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 8, 2019 at 10:42 am

      Hi Esteri, I think omitting the flax and chia and replacing with a regular egg should work fine.:) Please let me know how it goes!

      Reply
  99. Amy says

    April 10, 2019 at 3:07 pm

    Thanks for the recipe! They turned out great and I’m looking forward to dropping them off at my neighbors house as they’re going through a difficult time. I used mashed banana, which to my surprise gave a very strong banana flavor. Next time I will try the applesauce for a more subtle flavor. I will definitely make again!

    Reply
  100. Kyla D McAuliffe says

    March 29, 2019 at 10:03 am

    These look great! I’m looking for travel breakfasts for an upcoming trip I’m taking. Do you think these would need refrigeration? Will they hold up or do they fall apart? Thanks for your help!

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 29, 2019 at 4:34 pm

      Hi Kyla, thank you! I think these would keep fine for several days if kept in an air conditioned room. If it’s really warm out, I would say they would be better if eaten within a couple of days, since they’re kind of a moist cookie. They hold up pretty well if stored snuggly in a container, but may break apart some if placed in a plastic baggie and then stored in a larger bag along with other things. They seem to hold their shape better if each are made a little smaller and not flattened out too much before baking. Let me know how it goes if you give them a try!

      Reply
  101. Ellen Fife says

    March 27, 2019 at 7:51 am

    Hi, was just wondering if you could substitute applesauce for the coconut oil in the cookies. Thanks, ellen

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 29, 2019 at 4:23 pm

      Hi Ellen, yes, I think that would work since applesauce will also add moisture. Please let me know how they turn out for you!

      Reply
  102. Dana says

    March 7, 2019 at 10:49 am

    I make these and the chunky monkey breakfast cookies every week. My husband takes them to work in the morning and my almost two year old daughter LOVES them. I was thinking about trying a “pina colada” version with coconut flakes and pineapple, do you think fresh pineapple would work or do you suggest using dried?

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 7, 2019 at 11:12 am

      Hi Dana! I’m so happy your family is enjoying these cookies!! Pina colada cookies sound so delish! If you use fresh pineapple, I would use it as a substitute for another wet ingredient in the recipe, like some of the banana. If using dried, you can add it right in or replace one of the add ins, like the nuts/seeds or chocolate chips. To up the flavor you could also use coconut milk for the milk. This recipe is almost fool-proof, so as long as you keep the wet:dry ratio similar, it should be fine 🙂 Very interested to hear how these turn out! Please keep me posted if you give them a try!

      Reply
  103. Tina says

    February 19, 2019 at 10:11 pm

    These fit the slot for that sweet nugget after a great dinner. I added dark choc chips for kicks and I actually had to tell my husband to STOP eating these cookies!! Fortunately, the recipe is easy to follow and quick to make. Guess I’m making a double batch again soon. Thank you for this tasty treat for my family.

    Reply
    • Joscelyn | Wife Mama Foodie says

      February 20, 2019 at 1:25 pm

      That’s awesome Tina! So happy you and your family enjoyed these! I also love how simple they are to throw together, yet wholesome and delish. Will have to try adding dark chocolate to these next time too…sounds so YUM! Thanks for stopping by! 🙂

      Reply
  104. Amber says

    January 25, 2019 at 3:56 pm

    These are amazing! Thanks so much! We loved this recipe!♡

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 25, 2019 at 4:11 pm

      Aww, I’m so happy you enjoyed them, Amber! Thanks for taking the time to leave a review!

      Reply
      • Halle says

        February 1, 2019 at 7:42 pm

        If you had to guess, what would be your estimated calorie count for these?

        Reply
        • Cassaundra says

          September 4, 2019 at 12:30 pm

          If you add up the entire batch, it is about 2090 calories. I made 10 cookies so 209 calories each for mine. Hope this helps!

          Reply
  105. Kstu says

    November 24, 2018 at 11:17 am

    Hi!

    Delicious!

    Reply
  106. SCastonguay says

    November 4, 2018 at 5:18 pm

    I used unsweetened shredded coconut and vegan chocolate chips instead of dried fruit and nuts and these were soooo good!! I tried the original recipe first but i forgot no one in my house likes cranberries..doh! I double batch this Every other week for a perfect breakfast on the go. Thanks!

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 18, 2018 at 12:06 am

      That’s so awesome! Will have to try these with coconut and chocolate chips next time…sounds SO yummy! Thanks for giving the recipe a try and for stopping by and sharing your experience! Enjoy your weekend! 🙂

      Reply
  107. Catlin says

    September 11, 2018 at 11:17 am

    Do you know the nutritional facts?

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 11, 2018 at 1:08 pm

      Hi Catlin, there are several nutrition calculators you can use on the web, but I don’t display the facts because they’re not entirely accurate and I wouldn’t ever want to give any false information.

      Reply
  108. Rachel says

    August 18, 2018 at 4:56 pm

    I am currently pregnant and have the worst sweet tooth…it’s bad! And my favorite kind of sweet is the homemade kind. I came across this recipe and had to try it. I didn’t have pepitas or cranberries but I did have almonds and dehydrated apples so I substituted those and added in some vanilla. These are so good! They satisfy the sweet tooth and I don’t feel guilty!! Thank you for sharing!

    Reply
    • Joscelyn | Wife Mama Foodie says

      August 23, 2018 at 11:46 am

      Thanks for the helpful feedback, Rachel! I’m so happy you enjoyed these cookies! What I love most about this recipe is how versatile and forgiving it is, even when substituting other ingredients you have on hand, like you did. The idea of adding apples to these cookies sound heavenly! Would make a delicious variation for the fall time too, don’t you think?! 🙂

      Reply
  109. Vanessa says

    August 7, 2018 at 1:54 pm

    These look so good! I bet kids would love it too !

    Reply
    • Joscelyn | Wife Mama Foodie says

      August 23, 2018 at 11:47 am

      Thanks Vanessa! They truly delicious and are definitely a kid-approved treat! I hope you give it a try sometime!

      Reply
  110. Camellia says

    June 14, 2018 at 7:45 pm

    They are in the oven!….A double batch! Wondering how they turn out after freezing?
    Thanks!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 14, 2018 at 9:56 pm

      Yay, I hope you enjoy them Camellia! I haven’t frozen these particular cookies before, but most of the cookies I freeze, as long as you wrap them well so they don’t get freezer burn, thaw and taste like the day you froze them. Let me know how they turn out if you try freezing these!

      Reply
  111. Gina says

    June 5, 2018 at 1:42 pm

    I love the way these look! They look so healthy and delicious at the same time.

    Reply
  112. Annilou says

    June 5, 2018 at 1:26 am

    These are delicious! I love finding healthy and nutritious recipes. I used spelt flour instead of oat flour and they worked beautifully. Also added 1/2 tsp of vanilla for a little added tough. Thank you!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 5, 2018 at 12:21 pm

      Aww, I’m so happy you enjoyed these cookies, Annilou! Thank you for taking the time to leave feedback and for including your successful substitutions as well! Love that you tried it with spelt..will have to try that the next time! Have a great week!!

      Reply
  113. thao says

    March 24, 2018 at 3:16 am

    hi.i love to make your cookies.Can i replace oat flour by purpose flour?And it ‘ok if i dont use ground flaxseed?thanks

    Reply
    • Joscelyn | Wife Mama Foodie says

      March 24, 2018 at 10:44 am

      Hi Thao, I’ve never tried it, so I cannot say for sure how they will turn out. If you have whole oats, it’s easy to make oat flour by grinding them in a high powered blender or coffee grinder. I make my own oat flour instead of buying it 🙂 If you do try with regular flour, please let me know how they turn out! As far as the flaxseed goes, it helps to hold everything together, so it’s a big ingredient to just omit. Maybe replace it with an additional tbsp or two of chia seeds, or an egg, if you are not vegan.
      I hope you enjoy these!

      Reply
  114. Katherine weix says

    January 14, 2018 at 4:12 pm

    I’ve made these several times with little ‘tweaks’ here and there to change them up. We love them! Thank you for a healthy snack to feed my children when we are on the run.

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 14, 2018 at 11:14 pm

      Thank you for the encouragement, Katherine. I’m so glad you are your family enjoy this recipe. It makes my heart so glad.

      Reply
  115. Noellia says

    January 11, 2018 at 3:19 am

    Hi thanks for this one! Where can I substitute an egg in this? Removing the mashed banana? Cheers!

    Reply
    • Joscelyn | Wife Mama Foodie says

      January 11, 2018 at 3:11 pm

      Hi Noellia, do you want to add an egg for the extra protein? It doesn’t need an egg, but if you want to add one, I’d suggest using less flax (like maybe 2 tablespoons instead) and then just adding the egg. The banana adds to the flavor and sweetness of the cookie, so I wouldn’t recommend omitting it. Let me know if you give it a try!

      Reply
  116. Laura says

    December 5, 2017 at 1:39 pm

    Super delicious! Had them yesterday – a friend made them. Do you know the nutritional details?

    Reply
  117. sara says

    October 10, 2017 at 2:34 pm

    I just made these, they turned out great! Great texture, not too dense like some cookies Ive made. Thank you!

    Reply
  118. Amisha says

    September 18, 2017 at 1:56 am

    I love breakfast cookies and yours look so nutritious and delicious! I love all the ingredients in it and will be on my list to make! 🙂 I LOVE THE GRAPHIC PICS 🙂

    Reply
  119. Shelby @Fitasamamabear says

    September 13, 2017 at 1:36 pm

    You can’t go wrong with cookies for breakfast! These look great 🙂

    Reply
  120. Crystal // Dreams, etc. says

    September 10, 2017 at 5:41 pm

    These look really good! I’ll definitely going to try these out sometime.

    Reply
  121. Pammy says

    September 9, 2017 at 8:43 am

    Healthylicious cookies that I can pack for my family’s lunch! Something I can bookmark and definitely share my friends!

    Pammy -joyfulsource.com

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 18, 2017 at 9:35 pm

      Thanks Pammy!

      Reply
  122. courtney says

    September 8, 2017 at 4:20 pm

    Those look so delicious and so hearty! I recently cut out gluten and dairy and I’m always looking for new treats!

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 18, 2017 at 9:35 pm

      Thanks Courtney!

      Reply
  123. Dr. K. Lee Banks says

    September 7, 2017 at 8:24 pm

    Oh my, these looks SCRUMPTIOUS!! Definitely going to make these. I’m adding them to my Pinterest recipe board!

    Good for you on the homeschooling! I homeschooled my own four kids for 11 years back in the 1980s and 1990s. At that time, we used the CLASS curriculum (Christian Liberty Academy Satellite Schools), which worked well for us.

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 8, 2017 at 5:46 pm

      Thank you! I appreciate you adding this to your Pinterest board. Thanks for the encouragement. Homeschool has been quite the journey.

      Reply
  124. Summer says

    September 7, 2017 at 7:25 pm

    Pinning to make ASAP. These look so delicious and they’re healthy? Count me in!

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 7, 2017 at 8:06 pm

      Hi Summer! Thanks for the kind words. Have a lovely evening!

      Reply
  125. Melissa says

    September 7, 2017 at 5:24 am

    I could use a healthy snack or tasty breakfast recipe! Really trying to eat healthier these days! They look delicious.

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 7, 2017 at 12:09 pm

      Thank you Melissa!

      Reply
  126. Shell says

    September 6, 2017 at 9:38 pm

    Wow these look so super delicious!!! And pretty easy to make too!!! Thanks for sharing!

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 6, 2017 at 10:16 pm

      Thanks Shell. Have a great evening!

      Reply
  127. Michelle says

    September 6, 2017 at 7:36 pm

    This is a great recipe! Looks delicious! I am going to try these, I have been trying to make more healthy snacks to replace the boxed food from the store.

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 6, 2017 at 8:47 pm

      Hi Michelle. Good evening. Thank you for the encouragement and your willingness to give this a try!

      Reply
  128. Emily at theexpatmama.com says

    September 6, 2017 at 7:17 pm

    These look yum! I might bake a batch and just leave in a jar on the side in the hope that my husband kids go for them as a healthier snack option. We live in a hot and humid climate (Singapore), so would they be ok out of the fridge or would they go mushy do you think? They’d be stored in a glass jar. Thanks!

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 6, 2017 at 8:46 pm

      Hi Emily! Thank you so much! These cookies are moist on the inside, so they’d be good for a day or so at room temperature, but any longer I’d store in the fridge to keep them from going rancid. I hope they enjoy them! My family sure did!

      Reply
  129. Laura | Tutti Dolci says

    September 6, 2017 at 6:38 pm

    I am all for breakfast cookies! 🙂 These look so delicious!

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 6, 2017 at 6:41 pm

      Thank you Laura!

      Reply
  130. Courtney says

    September 6, 2017 at 6:30 pm

    These look yummy! My kids aren’t in school yet but these seem perfect for a on-the-go morning!

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 6, 2017 at 6:41 pm

      Hi. Thanks for the compliment. I hope you have a lovely evening!

      Reply
  131. Ngumabi says

    September 6, 2017 at 5:16 pm

    Those cookies look so clourful and yummy
    I will love to taste them

    Reply
    • Joscelyn | Wife Mama Foodie says

      September 6, 2017 at 5:23 pm

      Thank you Ngumabi!

      Reply
  132. Tara says

    October 7, 2022 at 5:09 pm

    Hi! Can these be frozen?

    Reply
  133. Joscelyn | Wife Mama Foodie says

    October 7, 2022 at 8:17 pm

    Hi Tara, yes they can! Just store in an airtight container and let defrost at room temperature before serving. Hope you enjoy them!

    Reply
  134. Sanjay says

    July 19, 2020 at 11:52 am

    These is very yummy! …
    Thanks for such wonerful…. Foodie…

    Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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