Description

These Superfood Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients like oats, pumpkin seeds, almond butter, and dried cranberries, they provide a perfect balance of fiber, protein, and healthy fats. Naturally sweetened with maple syrup and flavored with cinnamon and vanilla, these cookies are ideal for a quick breakfast on-the-go or a wholesome snack.

Ingredients

Dry Ingredients

1 cup rolled oats
1/2 cup oat flour
1/4 cup pumpkin seeds
1/4 cup sliced almonds
1/4 cup dried cranberries
2 tbsp hemp seeds
2 tbsp chia seeds
2 tbsp flaxseed meal (ground flaxseed)
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt

Wet Ingredients

1/2 cup nut butter (almond, peanut, cashew, or sunflower)
1/3 cup maple syrup
3 tbsp melted coconut oil
1/2 tsp vanilla flavoring

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies do not stick during baking.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, sliced almonds, dried cranberries, hemp seeds, chia seeds, flaxseed meal, ground cinnamon, baking powder, and salt. Stir well to distribute all the ingredients evenly.
Prepare Wet Ingredients: In a separate bowl, whisk together the nut butter, maple syrup, melted coconut oil, and vanilla flavoring until the mixture is smooth and uniform.
Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients and mix thoroughly until a cohesive dough is formed.
Form Cookies: Scoop the cookie dough into 12 equal balls and place them spaced out on the prepared baking sheet. Press each ball gently to flatten into cookie shapes.
Bake: Bake in the preheated oven for 15 to 20 minutes, or until the edges turn golden brown. Remove from the oven and allow the cookies to cool on the baking sheet before transferring them to a wire rack.
Serve: Enjoy the cookies warm or at room temperature with a cold glass of almond milk or your preferred beverage for a wholesome breakfast or snack.

Notes

You can substitute nut butter with your preferred type, such as almond, peanut, cashew, or sunflower seed butter.
If you want a vegan option, ensure the maple syrup is pure and free of additives.
Storage tip: Keep the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For added crunch, consider toasting the nuts and seeds lightly before mixing.
Adjust sweetness by adding more or less maple syrup according to taste.