I made Breakfast Cookies overflowing with nutritious, gluten-free, dairy-free, refined-sugar-free, vegan ingredients and even one unexpected pantry staple that makes them ideal for mornings on the go.

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I started tossing together a batch of Superfood Breakfast Cookies when I needed something I could eat while running out the door. They’re packed with nutritious ingredients, free of gluten, dairy and refined sugar, and yes, vegan friendly too.

I fold in rolled oats and a sprinkle of chia seeds for texture and staying power, which somehow makes them feel less like a snack and more like fuel. They surprise people every time, not the boring dry cookie you expect.

If you like Glutenfri Baking or want something for Breakfast On The Go, this little trick will change your mornings, trust me.

Ingredients

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High in fiber and slow carbs, keeps you full and steady energy.
Adds healthy fats and protein, gives a tender, nutty texture.
Packed with omega 3 and fiber, helps digestion and satiety.
Gel like when wet, big in fiber and plant protein.
Tiny but mighty, rich in complete protein and minerals.
Natural sweetener and binder, gives soft chew and potassium boost.
Creamy fat and protein source, makes cookies richer and more filling.
Liquid sweetness from plants, adds flavor and quick digestible carbs.
Adds antioxidants and bitter sweet hits, keeps treats satisfying.
Adds texture and medium chain fats, smells tropical and lightly sweet.

Ingredient Quantities

2 cups rolled oats gluten free

1/2 cup almond flour

1/4 cup ground flaxseed (flax meal)

2 tablespoons chia seeds

2 tablespoons hemp seeds

1/2 cup unsweetened shredded coconut

1/2 cup chopped nuts (almonds or walnuts)

1/2 cup dried cranberries or raisins, unsweetened

1/3 cup natural nut butter (almond or peanut)

1/3 cup pure maple syrup

1 tablespoon coconut oil, melted

1 large ripe banana, mashed (about 1/2 cup)

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt

1 teaspoon baking powder

1/4 cup dark chocolate chips or cacao nibs (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly oil it.

2. In a large bowl stir together 2 cups rolled oats (gluten free), 1/2 cup almond flour, 1/4 cup ground flaxseed, 2 tbsp chia seeds, 2 tbsp hemp seeds, 1/2 cup unsweetened shredded coconut, 1/2 cup chopped nuts, 1/2 cup dried cranberries or raisins, 1 tsp baking powder and 1/2 tsp fine sea salt until evenly mixed.

3. In a separate bowl mash 1 large ripe banana (about 1/2 cup) then add 1/3 cup natural nut butter, 1/3 cup pure maple syrup, 1 tbsp melted coconut oil and 1 tsp vanilla extract; whisk until smooth. If your nut butter is stiff warm it a few seconds in the microwave to loosen.

4. Pour the wet mixture into the dry ingredients and fold together with a spatula until everything is combined; make sure there are no big dry pockets but dont overmix or they’ll get tough.

5. Stir in 1/4 cup dark chocolate chips or cacao nibs now if using, or reserve some to press on top later.

6. Let the dough rest 5 to 10 minutes so the chia and flax absorb liquid and the mixture firms up; if it still seems too wet add a tablespoon of oats at a time until scoopable.

7. Scoop tablespoon-sized portions onto the prepared sheet (about 2 inches apart) and gently press each mound into a cookie shape with the back of the spoon or your fingers, they won’t spread much.

8. Bake for 12 to 15 minutes until edges are light golden and tops look set; dont overbake. Remove from oven and let cookies cool on the sheet 10 minutes so they firm up, then transfer to a wire rack to finish cooling.

9. Store cooled cookies in an airtight container in the fridge up to 5 days or freeze for up to 3 months. For extra flavor you can lightly toast the nuts and coconut before mixing, and these also press into a pan for bars if you want.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheet + parchment paper or a little oil for greasing
3. Large mixing bowl
4. Small mixing bowl
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Whisk (for the wet mix)
8. Cookie scoop or tablespoon and a spoon to press cookies flat
9. Fork or potato masher (to mash the banana)
10. Wire cooling rack (for finishing cooling)

FAQ

Q: Are these cookies gluten free?

A: Yes, they can be. Use certified gluten free rolled oats and double check labels on almond flour, dried fruit and chocolate chips for cross contamination. If you use regular oats they might still be ok but true gluten free means certified oats.

Q: Are they vegan and egg free?

A: Yep, this recipe has no eggs and uses mashed banana plus nut butter and chia for binding, so it's naturally egg free and vegan as written since it uses maple syrup not honey.

Q: How long do they keep and how should I store them?

A: Store in an airtight container at room temp for 3 to 4 days, in the fridge up to 7 to 10 days. Freeze baked cookies up to 3 months, freeze on a tray then bag. Thaw at room temp or warm 8 to 12 seconds in the microwave for a soft cookie.

Q: Can I make substitutions if I'm allergic to nuts or don't have almond flour?

A: Yes. For nut free use sunflower seed butter or tahini and swap almond flour for oat flour or extra rolled oats (pulse a bit for flour). If you swap seeds or sweeteners adjust texture, you might need a little more nut butter or a splash of plant milk.

Q: Do I have to bake them? What temp and time?

A: Bake at 350 F (175 C) for about 12 to 15 minutes until edges turn golden and centers look set. You can also make no bake "bars" by pressing the mixture firmly into a pan and chilling for 60 minutes, but they will be chewier and softer.

Q: My cookies fell apart, how do I fix that?

A: Common fixes: press the dough tighter when forming cookies, bake a little longer, or add more binder – 1 to 2 tbsp extra nut butter or 1 tbsp chia mixed with 3 tbsp water (let sit 5 min) works great. If mixture is too wet add a bit more oats or almond flour.

Superfood Breakfast Cookies Recipe Substitutions and Variations

Rolled oats (gluten free): quick oats (they bind faster but not always GF), oat flour (1:1 for a denser cookie), quinoa flakes or lightly crushed buckwheat groats for a nuttier chew.
Almond flour: oat flour or ground almonds for similar texture, sunflower seed flour for a nut free swap, coconut flour (use only 1/4 to 1/3 the amount and add more liquid).
Natural nut butter (almond or peanut): sunflower seed butter or tahini (good nut free options), soy or pea butter, mashed avocado in a pinch for moisture though it changes the taste.
Pure maple syrup: honey or agave nectar, brown rice syrup or date syrup, or extra mashed banana/applesauce to sweeten and help bind (cookies will be softer).

Pro Tips

1. Toast the nuts and shredded coconut first for more flavor and crunch, then let them cool completely before mixing so the coconut oil and nut butter do not melt into the batter.

2. Warm the nut butter just a few seconds until it loosens, then stir until silky. That helps the batter bind without overworking it and keeps the texture tender.

3. If the mixture feels too loose after resting, add oats one tablespoon at a time until scoopable, or pop the bowl in the fridge for 15 to 30 minutes to firm it up for neater cookies.

4. Press chocolate chips or extra nuts onto the tops after scooping so they stay visible and don’t burn; reserve a few for an attractive finish.

5. Store in the fridge for best shape and chew, freeze single portions for longer keeping, and warm briefly before eating if you prefer them softer.

Superfood Breakfast Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

281

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Baking sheet + parchment paper or a little oil for greasing
3. Large mixing bowl
4. Small mixing bowl
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Whisk (for the wet mix)
8. Cookie scoop or tablespoon and a spoon to press cookies flat
9. Fork or potato masher (to mash the banana)
10. Wire cooling rack (for finishing cooling)

Ingredients

2 cups rolled oats gluten free
1/2 cup almond flour
1/4 cup ground flaxseed (flax meal)
2 tablespoons chia seeds
2 tablespoons hemp seeds
1/2 cup unsweetened shredded coconut
1/2 cup chopped nuts (almonds or walnuts)
1/2 cup dried cranberries or raisins, unsweetened
1/3 cup natural nut butter (almond or peanut)
1/3 cup pure maple syrup
1 tablespoon coconut oil, melted
1 large ripe banana, mashed (about 1/2 cup)
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/4 cup dark chocolate chips or cacao nibs (optional)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly oil it.
In a large bowl stir together 2 cups rolled oats (gluten free), 1/2 cup almond flour, 1/4 cup ground flaxseed, 2 tbsp chia seeds, 2 tbsp hemp seeds, 1/2 cup unsweetened shredded coconut, 1/2 cup chopped nuts, 1/2 cup dried cranberries or raisins, 1 tsp baking powder and 1/2 tsp fine sea salt until evenly mixed.
In a separate bowl mash 1 large ripe banana (about 1/2 cup) then add 1/3 cup natural nut butter, 1/3 cup pure maple syrup, 1 tbsp melted coconut oil and 1 tsp vanilla extract; whisk until smooth. If your nut butter is stiff warm it a few seconds in the microwave to loosen.
Pour the wet mixture into the dry ingredients and fold together with a spatula until everything is combined; make sure there are no big dry pockets but dont overmix or they'll get tough.
Stir in 1/4 cup dark chocolate chips or cacao nibs now if using, or reserve some to press on top later.
Let the dough rest 5 to 10 minutes so the chia and flax absorb liquid and the mixture firms up; if it still seems too wet add a tablespoon of oats at a time until scoopable.
Scoop tablespoon-sized portions onto the prepared sheet (about 2 inches apart) and gently press each mound into a cookie shape with the back of the spoon or your fingers, they won't spread much.
Bake for 12 to 15 minutes until edges are light golden and tops look set; dont overbake. Remove from oven and let cookies cool on the sheet 10 minutes so they firm up, then transfer to a wire rack to finish cooling.
Store cooled cookies in an airtight container in the fridge up to 5 days or freeze for up to 3 months. For extra flavor you can lightly toast the nuts and coconut before mixing, and these also press into a pan for bars if you want.

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.