Description
These Superfood Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like rolled oats, almond flour, chia seeds, and flaxseed meal, they offer a perfect balance of fiber, protein, and healthy fats. Sweetened naturally with honey or maple syrup and studded with dark chocolate chips and dried berries, these cookies are ideal for a quick breakfast or a healthy snack on the go.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup chia seeds
- 1/4 cup flaxseed meal
- 1/4 cup unsweetened shredded coconut
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup almond butter
- 1/3 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/3 cup dark chocolate chips or cacao nibs
- 1/2 cup dried blueberries or raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the rolled oats, almond flour, baking soda, salt, and cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, mix the melted coconut oil, almond butter, honey or maple syrup, egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine Mixtures: Gradually stir the dry ingredients into the wet mixture just until combined, being careful not to overmix to maintain a tender cookie texture.
- Add Superfood Extras: Fold in the chia seeds, flaxseed meal, shredded coconut, dark chocolate chips (or cacao nibs), and dried berries (blueberries or raisins) to distribute evenly throughout the dough.
- Shape Cookies: Using a tablespoon, scoop out portions of the dough onto the prepared baking sheet, spacing them evenly. Flatten each slightly with the back of the spoon or fingers to encourage even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up and prevents breaking.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days or freeze to extend shelf life.
- Almond butter can be swapped with peanut butter or sunflower seed butter for different flavor profiles.
- Boost protein content by adding a scoop of your favorite protein powder to the dough.
