Hey there! If you’re looking for a delicious way to start your day, these Superfood Breakfast Cookies are just the ticket. I remember one morning when my son, Jake, was running late for school and grabbed one of these cookies on his way out. He said it was the best breakfast ever, and I couldn’t help but smile knowing he was fueled up for the day ahead.
Table of Contents
Why You’ll Love It
- They’re packed with nutrients to keep you energized.
- Perfect for busy mornings or a quick snack.
- Kids love them, and they’re easy to make together.
Pure Comfort
These cookies combine wholesome ingredients with a touch of sweetness, making them a delightful treat that feels good to eat. Plus, they’re the perfect finger food for little hands.
What You Need
- 1 cup 1 cup rolled oats (90 g) – Use gluten-free oats if needed.
- 1/2 cup 1/2 cup almond flour (50 g) – You can substitute with coconut flour.
- 1/4 cup 1/4 cup honey (85 g) – Maple syrup works as a vegan option.
- 1/4 cup 1/4 cup peanut butter (64 g) – Any nut or seed butter can be used.
- 1 1 ripe banana, mashed – This adds natural sweetness.
- 1/2 tsp 1/2 teaspoon baking soda – This helps the cookies rise.
- 1/2 tsp 1/2 teaspoon cinnamon – Feel free to add more for extra flavor.
- 1/4 cup 1/4 cup dark chocolate chips (45 g) – You can use raisins or nuts instead.
- 1/4 cup 1/4 cup dried cranberries (40 g) – Substitute with any dried fruit you like.
Time to Cook
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, these cookies can be made ahead and stored.
Steps to Make It
- Preheat your oven to 350°F (175°C). This will get your kitchen smelling amazing as the cookies bake.
- In a large bowl, combine the rolled oats and almond flour. Stir them together until well mixed, and enjoy the nutty aroma.
- Add the honey, peanut butter, and mashed banana to the dry ingredients. Mix until everything is combined and sticky, which means it’s ready for the next step.
- Sprinkle in the baking soda and cinnamon, then fold in the dark chocolate chips and dried cranberries. The mixture should be thick and chunky, making it perfect for cookies.
- Scoop tablespoon-sized portions onto a lined baking sheet, spacing them about 2 inches apart. They won’t spread much, so shape them into nice rounds.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Keep an eye on them, so they don’t overbake!
- Once done, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up nicely.
Make It Perfect
- For a chewier cookie, don’t overmix the batter.
- You can add a pinch of salt to enhance the flavors.
- These cookies freeze well, so make a big batch!
Mix It Up
- Try adding chia seeds or flaxseeds for extra nutrition.
- Substitute the chocolate chips with butterscotch or white chocolate for a different flavor.
Perfect Partners
- Serve with a glass of milk or a smoothie for a complete breakfast.
- Pair with yogurt and fresh fruit for a delightful snack.
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FAQs
Can I make these cookies ahead of time?
Absolutely! These cookies store well in an airtight container for up to a week.
How do I store leftovers?
Keep them in an airtight container at room temperature or refrigerate for longer freshness.
Can I freeze these cookies?
Yes, they freeze beautifully! Just place them in a freezer bag and enjoy later.
What can I substitute for almond flour?
You can use coconut flour, but use less as it absorbs more moisture.
Are these cookies suitable for kids?
Definitely! They are healthy and perfect for little ones to enjoy on the go.
Conclusion
These Superfood Breakfast Cookies are a fantastic way to kickstart your day. With their wholesome ingredients and delightful taste, you’ll feel good about sharing them with your family. Give them a try, and you might just find a new breakfast favorite!
Superfood Breakfast Cookies Recipe
Equipment
- Baking Sheet
- Mixing Bowl
- Oven
Ingredients
Ingredients
- 1 cup rolled oats Use gluten-free oats if needed.
- 1/2 cup almond flour You can substitute with coconut flour.
- 1/4 cup honey Maple syrup works as a vegan option.
- 1/4 cup peanut butter Any nut or seed butter can be used.
- 1 ripe banana, mashed This adds natural sweetness.
- 1/2 tsp baking soda This helps the cookies rise.
- 1/2 tsp cinnamon Feel free to add more for extra flavor.
- 1/4 cup dark chocolate chips You can use raisins or nuts instead.
- 1/4 cup dried cranberries Substitute with any dried fruit you like.
Instructions
- Preheat your oven to 350°F (175°C). This will get your kitchen smelling amazing as the cookies bake.
- In a large bowl, combine the rolled oats and almond flour. Stir them together until well mixed, and enjoy the nutty aroma.
- Add the honey, peanut butter, and mashed banana to the dry ingredients. Mix until everything is combined and sticky, which means it’s ready for the next step.
- Sprinkle in the baking soda and cinnamon, then fold in the dark chocolate chips and dried cranberries. The mixture should be thick and chunky, making it perfect for cookies.
- Scoop tablespoon-sized portions onto a lined baking sheet, spacing them about 2 inches apart. They won’t spread much, so shape them into nice rounds.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Keep an eye on them, so they don’t overbake!
- Once done, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up nicely.