Description
Chewy, hearty breakfast cookies made with oats, seeds, and dried fruit. Naturally gluten free and dairy free, packed with superfoods for lasting energy. Ready in under 30 minutes and perfect for meal prep or busy mornings.
Ingredients
Scale
- 1 cup old fashioned rolled oats (use certified gluten free if needed)
- 1/2 cup oat flour
- 1/2 cup dried cranberries, raisins, or other dried fruit
- 1/2 cup unsalted pumpkin seeds (pepitas) or nuts
- 1/4 cup ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large mashed banana or 1/2 cup unsweetened applesauce
- 3 tablespoons melted coconut oil or butter
- 3 tablespoons coconut nectar, honey, or maple syrup
- 2 tablespoons almond milk or milk of choice
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, mix oats, oat flour, dried fruit, seeds, flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Add mashed banana or applesauce, melted coconut oil or butter, sweetener, and almond milk. Stir until well combined.
- Let dough rest for 4–5 minutes to allow chia and flax to thicken the mixture.
- Scoop scant 1/4 cup portions onto the baking sheet and flatten slightly.
- Bake for 15 to 18 minutes, until edges are golden and cookies are firm.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For sweeter cookies, add a handful of chocolate chips.
- Swap banana for applesauce for a milder flavor.
- Store airtight at room temp 2–3 days, in the fridge for 1 week, or freeze up to 2 months.
- Nutrition is estimated per cookie when recipe makes 9.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 8g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg