These superfood breakfast cookies are not your typical cookies. Packed with nutrient rich ingredients like goji berries and chia seeds, these cookies are not only delicious, they’re also good for you!
Welcome to 2018 everyone! The past year flew by so fast. What was your 2017 highlight?
It was not a perfect year for us but 2017 was definitely a good one. So let’s start the new year on a high note with a fantastic recipe and a video. Check it out!
Superfood breakfast cookies
These superfood breakfast cookies are definitely not your usual cookies. First, cookies for breakfast. Second, look at some of the superfood ingredients in here:
I’m not a health nut (have you seen my blog?) so I’ve had to Google the nutritional benefits of these ingredients and I was impressed! And they taste great too.
Another great thing about this recipe (the cookie that keeps on giving, eh?) is it’s fully customizable, similar to my Basic Granola Recipe.
Don’t like almonds? You can use pecans.
Can’t find goji berries? You can use dried cranberries.
The whole idea is to craft the perfect breakfast cookie for you. Just follow the ratios and you should be fine.
Watch the how-to video
And it’s really simple to make – no mixer, no food processor, just a bowl and a baking sheet. See how it’s done by watching the video.
See how easy that was? And these cookies keep really well too. Just make a batch, store in an airtight container and you’d have a week’s supply of grab-and-go breakfast cookies that’s delicious and good for you.
Hope you enjoy these superfood breakfast cookies!
Healthy Superfood Breakfast Cookies
- 2 1/2 cups rolled oats
- 1/2 cup goji berries (see note 1)
- 1/4 cup pumpkin seeds
- 1/4 cup dried blueberries
- 1/2 cup almonds roughly chopped
- 1 tbsp chia seeds
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup melted coconut oil
- 1/4 cup agave, honey or maple syrup
- 1/2 cup peanut butter (or any nut butter)
- 2 large eggs beaten
- Preheat your oven to 350F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, stir all your dry ingredients. Then add all your wet ingredients and stir until thoroughly moist and combined (see note 2).
- Drop by the tablespoonful into a baking sheet lined with parchment paper (see note 3) and flatten slightly with a fork (the cookies will not spread).
- Bake for 10-15 minutes until light golden brown and firm. Cool in the pan for 2-3 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- You can substitute any of these ingredients with your favourite things, or whatever is available. For example, if you don't have goji berries or almonds, you can use dried cranberries or pecans.
- You want to make sure to stir thoroughly so that everything is evenly and completely moist.
- You can use a cookie scoop or a spoon and just roll the cookies using your hands. Just make sure to pack them into a tight ball.
Nutritional information are estimates only.
Did you make these cookies? What’s your favourite superfood? I’d love to hear from you in the comments section below.
Here are other breakfast and brunch ideas for you:
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