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!
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!
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!
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
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 8–9 cookies 1x
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
- 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
use 
,(if needed)
, raisins, or other dried fruit**
or other seed/nut**
or butter
, honey, or other liquid sweetenerInstructions
- 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 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.
- 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.
- 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.
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.
- Category: Breakfast, Gluten-Free, Vegan
You may also enjoy these similar recipes:
Blueberry Breakfast Cookies
Chunky Monkey Breakfast Cookies
Easy Superfood Bars
Thanks For Sharing Your Article…
★★★★★
Why not provide nutritional info on these recipes given that people are becoming pretty conscious of their eating-habits?
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.
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!
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!
There is a spelling or typing error in the first recipe – ‘ 4–5 mintutes’. Should be – ‘4-5 minutes’.
Hello!
Do you measure the oil at 3 tblsp then melt it or do you melt it and use 3tbs melted?
Thank you!
Hi Laura, I usually measure it prior to melting, but either way will work. Hope you enjoy them! Happy Sunday! 🙂
wow nice poste thanks
I will surely try this superb dish once at my sweet home. Thanks for sharing.
I appreciate you adding this to your Pinterest board. Thanks for the encouragement. Home school has been quite the journey
Can these be baked into “bars” in perhaps an 8×8 baking pan?
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!
Very nice post keep it up.
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hmm yummy very nice
good food
Thanks for sharing! What a great breakfast meal prep for the week!
This looks so good! I love that you can switch up the fruit to give it different flavors!
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!
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!
Nice blog for breakfast. Keep updating on a regular basis, if you want. Thanks
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.
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.
Superb Post great idea of breakfast cookies keep posting like this Thanks.
Nice blog for breakfast..Keep updating on regular basis, if you want.
Very cute ideas AND so simple! Thanks for sharing such an amazing post!
These superfood breakfast cookies are amazing!!!! I love that there naturally vegan and not to sweet.
nice artical keep it up sir
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!
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!
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!!
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!!
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! 🙂
Do these freeze well?
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! 🙂
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.
Thank you!!!
Whoa! I love this cookie recipe so tasty, and so nutritious. Thank you for the easy to follow illustrations and information.
Love this recipe, this is my second time using it!
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.
Can you provide nutritional information on these cookies?
I am curious about that as well.
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
I made these and they were amazing! So healthy, yet so satisfying. Will definitely become a staple.
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!
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.
Thanks for the superb post .i love cookies and its good for health in the morning. Thanks!!
Excited to try these. I don’t have coconut nectar/syrup. Are there any good substitutes?
Just realized it says honey or other liquid sweetener. Never mind 😉
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!
Can I use gluten-free flour in place of out flower I don’t have any out flower thank you
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!
These look delicious! Do you happen to know the calorie amount per cookie using the 1/4 c. recommended?
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!
i love to eat cookies at morning time . because it make me happy with freshness morning.
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 !
Thank you, Dalia! I hope you enjoy them as much as we do!
Could I sub almond butter for the oil/vegan butter? Cannot use any oils.
Thank you!
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!
I can’t have flaxseed. Should I just omit it or is there a substitute?
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. 🙂
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.
Dan ~Thanks for providing this info!
Has anyone tried this with pumpkin for the applesauce?
I was wondering the same thing!
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!
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
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!!
thank you
These were delicious, thanks for the recipe!
You are so welcome, Suzanne! Thanks for giving them a try! 🙂
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)
Yes thank you so much! @Cassaundra Hites
Absolutely loves these. Always looking for homemade protein bars and these are my favorites now.
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.
See Cassaundra Hites post
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……
I make these every week! I am absolutely hooked! Delicious, healthy and filling. Thanks for the great recipe 🙂
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!
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!
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!
The best healthy cookies ever!
Thanks Marketa! So happy you’re enjoying these cookies as much as we do! Have a wonderful week!
The latest research says flax is highly estrogenic so could we replace the flax and chia with one egg ?
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!
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!
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!
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!
Hi, was just wondering if you could substitute applesauce for the coconut oil in the cookies. Thanks, ellen
Hi Ellen, yes, I think that would work since applesauce will also add moisture. Please let me know how they turn out for you!
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?
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!
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.
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! 🙂
These are amazing! Thanks so much! We loved this recipe!♡
Aww, I’m so happy you enjoyed them, Amber! Thanks for taking the time to leave a review!
If you had to guess, what would be your estimated calorie count for these?
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!
Hi!
Delicious!
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!
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! 🙂
Do you know the nutritional facts?
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.
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!
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?! 🙂
These look so good! I bet kids would love it too !
Thanks Vanessa! They truly delicious and are definitely a kid-approved treat! I hope you give it a try sometime!
They are in the oven!….A double batch! Wondering how they turn out after freezing?
Thanks!
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!
I love the way these look! They look so healthy and delicious at the same time.
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!
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!!
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
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!
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.
Thank you for the encouragement, Katherine. I’m so glad you are your family enjoy this recipe. It makes my heart so glad.
Hi thanks for this one! Where can I substitute an egg in this? Removing the mashed banana? Cheers!
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!
Super delicious! Had them yesterday – a friend made them. Do you know the nutritional details?
I just made these, they turned out great! Great texture, not too dense like some cookies Ive made. Thank you!
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 🙂
You can’t go wrong with cookies for breakfast! These look great 🙂
These look really good! I’ll definitely going to try these out sometime.
Healthylicious cookies that I can pack for my family’s lunch! Something I can bookmark and definitely share my friends!
Pammy -joyfulsource.com
Thanks Pammy!
Those look so delicious and so hearty! I recently cut out gluten and dairy and I’m always looking for new treats!
Thanks Courtney!
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.
Thank you! I appreciate you adding this to your Pinterest board. Thanks for the encouragement. Homeschool has been quite the journey.
Pinning to make ASAP. These look so delicious and they’re healthy? Count me in!
Hi Summer! Thanks for the kind words. Have a lovely evening!
I could use a healthy snack or tasty breakfast recipe! Really trying to eat healthier these days! They look delicious.
Thank you Melissa!
Wow these look so super delicious!!! And pretty easy to make too!!! Thanks for sharing!
Thanks Shell. Have a great evening!
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.
Hi Michelle. Good evening. Thank you for the encouragement and your willingness to give this a try!
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!
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!
I am all for breakfast cookies! 🙂 These look so delicious!
Thank you Laura!
These look yummy! My kids aren’t in school yet but these seem perfect for a on-the-go morning!
Hi. Thanks for the compliment. I hope you have a lovely evening!
Those cookies look so clourful and yummy
I will love to taste them
Thank you Ngumabi!
These is very yummy! …
Thanks for such wonerful…. Foodie…