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Making Healthy Taste Good

Superfood Breakfast Cookies

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! 

Superfood Breakfast Cookies | Vegan friendly. Gluten, dairy, and refined sugar free.
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.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. It’s also brought us 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!


Superfood Breakfast Cookies
 
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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!
Author:
Recipe type: Breakfast, Gluten-Free, Vegan
Serves: 8–9 cookies
Ingredients
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 mintutes, 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 ¼ 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.

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Reader Interactions

Comments

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

    Reply

  3. 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

  4. 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

    • 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

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

    Reply

  6. 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

    • 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

  7. 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

    • 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

  10. 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

  12. 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

    • 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

    • 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

  16. 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

    • 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

  17. 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

    • 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

  18. 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

    • 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

  22. 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

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

    Pammy -joyfulsource.com

    Reply

  27. 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

  31. 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

  32. 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

    • 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

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