I packed these breakfast cookies with wholesome ingredients so they’re hearty, naturally sweet, and ready to fuel even the busiest mornings. Gluten-free, dairy-free, refined sugar-free, and vegan friendly, they make grabbing breakfast feel like a treat.
I’m obsessed with these Superfood Breakfast Cookies because they taste like a treat but actually keep my morning from going off the rails. I love the chewy bite from rolled oats and the rich, nutty thing almond butter brings without making them feel heavy.
They’re gluten-free, dairy-free, refined sugar-free, and vegan friendly, which makes my grab-and-go breakfast situation ridiculously easy. But they don’t taste like a compromise.
They’re hearty, lightly sweet, and packed with enough good stuff to keep me full through the chaos. And yes, I absolutely count cookies as breakfast when they’re this loaded.
No regrets.
Ingredients
- Rolled oats make these chewy, hearty, and actually filling till midmorning.
- Almond flour keeps the cookies soft, with a cozy nutty bite.
- Almond butter brings healthy fat, protein, and that stick-together cookie magic.
- Maple syrup sweetens things naturally, without tasting like health food homework.
- Mashed banana adds moisture, sweetness, and a little breakfast-cookie comfort.
- Vanilla makes everything taste warmer, like you tried harder than you did.
- Chia seeds add tiny crunch and help make these feel more substantial.
- Ground flaxseed sneaks in fiber and keeps the texture pleasantly tender.
- Hemp seeds bring plant protein and a soft, nutty little boost.
- Walnuts or almonds give crunch, because soft-only cookies are kind of boring.
- Dried cranberries or raisins add chewy sweetness, Plus a little tart pop.
- Coconut makes them taste slightly bakery-ish, in the best way.
- Cinnamon adds warmth, Basically the cozy sweater of breakfast flavors.
- A pinch of salt keeps the sweet stuff from falling flat.
- Dark chocolate chips or cacao nibs make them feel like a treat.
Ingredient Quantities
- 1 1/2 cups rolled oats (gluten free)
- 1/2 cup almond flour
- 1/2 cup natural almond butter or other nut butter
- 1/3 cup pure maple syrup
- 1 medium ripe banana, mashed (about 1/2 cup)
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed (flax meal)
- 2 tablespoons hemp seeds
- 1/3 cup chopped walnuts or almonds
- 1/3 cup dried cranberries or raisins, unsweetened
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine salt
- 2 to 3 tablespoons unsweetened plant milk (almond, oat, or soy) as needed
- 1/3 cup dairy free dark chocolate chips or cacao nibs, optional
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl combine 1 1/2 cups rolled oats and 1/2 cup almond flour, then stir in 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and 1/8 teaspoon fine salt.
3. In a separate bowl mash 1 medium ripe banana until smooth, then whisk in 1/2 cup natural almond butter, 1/3 cup pure maple syrup, and 1 teaspoon vanilla extract until well combined.
4. Add the wet mixture to the dry ingredients and mix until partially combined.
5. Stir in 2 tablespoons chia seeds, 2 tablespoons ground flaxseed, 2 tablespoons hemp seeds, 1/3 cup chopped walnuts or almonds, 1/3 cup dried cranberries or raisins, and 1/4 cup unsweetened shredded coconut.
6. If the dough seems too dry, add 2 to 3 tablespoons unsweetened plant milk a tablespoon at a time until it holds together but is not sticky.
7. Fold in 1/3 cup dairy free dark chocolate chips or cacao nibs if using.
8. Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart, and gently press each mound to flatten slightly into cookie shapes.
9. Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups and spoons
7. Spatula or wooden spoon
8. Fork or potato masher (for the banana)
9. Cookie scoop or tablespoon
10. Wire cooling rack
FAQ
Superfood Breakfast Cookies Recipe Substitutions and Variations
- Rolled oats (gluten free): quick oats, oat flour, certified gluten free quinoa flakes
- Almond flour: oat flour, sunflower seed flour, finely ground hazelnut meal
- Almond butter: peanut butter, sunflower seed butter, cashew butter
- Pure maple syrup: brown rice syrup, agave nectar, date syrup
Pro Tips
1. Use a very ripe banana for natural sweetness and moisture. If your banana is only slightly ripe, mash it and let it sit 5 to 10 minutes so the sugars loosen up, otherwise the cookies can turn out bland or dry.
2. Bloom the chia and ground flax in a tablespoon or two of warm water or plant milk for 5 minutes before mixing. That creates a gel that improves binding and prevents crumbly cookies without needing extra oil.
3. If your almond butter is thick or oily, give it a quick stir or warm it gently so it blends smoothly with the banana and maple syrup. That helps the dough come together evenly and keeps the texture uniform.
4. Press the scooped dough down firmly so the cookies are compact before baking. These ingredients do not spread much, so flattening ensures an even bake and a chewy center. Cool them fully on the rack before storing so they set up and do not become soggy.
5. For extra flavor and crunch, toast the chopped nuts and seeds lightly in a dry skillet until fragrant, then cool before adding. Batches store well in an airtight container for several days or in the freezer for up to 3 months; thaw at room temperature or warm briefly in a low oven before eating.
Superfood Breakfast Cookies Recipe
I packed these breakfast cookies with wholesome ingredients so they’re hearty, naturally sweet, and ready to fuel even the busiest mornings. Gluten-free, dairy-free, refined sugar-free, and vegan friendly, they make grabbing breakfast feel like a treat.
12
servings
252
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups and spoons
7. Spatula or wooden spoon
8. Fork or potato masher (for the banana)
9. Cookie scoop or tablespoon
10. Wire cooling rack
Ingredients
1 1/2 cups rolled oats (gluten free)
1/2 cup almond flour
1/2 cup natural almond butter or other nut butter
1/3 cup pure maple syrup
1 medium ripe banana, mashed (about 1/2 cup)
1 teaspoon vanilla extract
2 tablespoons chia seeds
2 tablespoons ground flaxseed (flax meal)
2 tablespoons hemp seeds
1/3 cup chopped walnuts or almonds
1/3 cup dried cranberries or raisins, unsweetened
1/4 cup unsweetened shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon fine salt
2 to 3 tablespoons unsweetened plant milk (almond, oat, or soy) as needed
1/3 cup dairy free dark chocolate chips or cacao nibs, optional
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl combine 1 1/2 cups rolled oats and 1/2 cup almond flour, then stir in 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and 1/8 teaspoon fine salt.
- In a separate bowl mash 1 medium ripe banana until smooth, then whisk in 1/2 cup natural almond butter, 1/3 cup pure maple syrup, and 1 teaspoon vanilla extract until well combined.
- Add the wet mixture to the dry ingredients and mix until partially combined.
- Stir in 2 tablespoons chia seeds, 2 tablespoons ground flaxseed, 2 tablespoons hemp seeds, 1/3 cup chopped walnuts or almonds, 1/3 cup dried cranberries or raisins, and 1/4 cup unsweetened shredded coconut.
- If the dough seems too dry, add 2 to 3 tablespoons unsweetened plant milk a tablespoon at a time until it holds together but is not sticky.
- Fold in 1/3 cup dairy free dark chocolate chips or cacao nibs if using.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart, and gently press each mound to flatten slightly into cookie shapes.
- Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 71g
- Total number of serves: 12
- Calories: 252kcal
- Fat: 16.8g
- Saturated Fat: 2.1g
- Trans Fat: 0g
- Polyunsaturated: 3.3g
- Monounsaturated: 6.7g
- Cholesterol: 0mg
- Sodium: 48mg
- Potassium: 217mg
- Carbohydrates: 24.4g
- Fiber: 4.5g
- Sugar: 11.7g
- Protein: 6.8g
- Vitamin A: 0IU
- Vitamin C: 0.8mg
- Calcium: 54mg
- Iron: 0.8mg
