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Superfood Breakfast Cookies

Chewy, nutrient-dense breakfast cookies packed with oats, pumpkin seeds, cranberries, and white chocolate. The perfect grab-and-go meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups rolled oats old fashioned
  • 1 cup oat flour
  • 0.5 cup pumpkin seeds pepitas
  • 0.5 cup dried cranberries
  • 0.5 cup white chocolate chips
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 2 bananas mashed, ripe
  • 0.3 cup honey or maple syrup
  • 0.25 cup coconut oil melted
  • 1 egg large
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together oats, oat flour, pumpkin seeds, dried cranberries, white chocolate chips, cinnamon, baking soda, and salt.
  3. In a medium bowl, whisk the mashed banana, honey, melted coconut oil, egg, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and mix with a spatula until thoroughly combined and sticky.
  5. Scoop dough onto baking sheet using a 1/4 cup measure. Flatten slightly with your hand or a spoon as they don't spread much.
  6. Bake for 12-15 minutes until edges are golden brown. Let cool on the pan for 10 minutes before moving to a wire rack.
  7. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Notes

To make these vegan, substitute the egg for a flax egg (1 tbsp flax meal + 3 tbsp water) and use maple syrup instead of honey. Ensure your oats are certified gluten-free if needed.