I made these Breakfast On The Go cookies and I’m shocked they actually pass as a legit, nutrient-packed morning fix that’s gluten, dairy, and refined-sugar free.
I’m obsessed with these Superfood Breakfast Cookies. I love how they actually taste like real food, not cardboard.
I adore that each bite hits sweet, nutty, and a little crunchy from chia seeds and cacao nibs. But mostly I love that they’re legit breakfast on the go, no guilt, no weird ingredients.
I throw one in my bag and call it lunch sometimes. They feel substantial, not fluffy.
And they keep me awake and moving without a sugar crash. These are my go-to Healthy Cookies when mornings are chaotic.
Grab one. Repeat.
Crunchy, messy, wildly addictive. Not for the faint-hearted.
Ingredients
- Rolled oats, hearty base that keeps you full and steady all morning.
- Almond flour, a light nuttiness that keeps cookies tender, not cakey.
- Almond or peanut butter, creamy binder with protein and cozy flavor.
- Maple syrup, natural sweetness that’s sticky and slightly caramel-y.
- Banana, moist sweetness and banana flavor that holds everything together.
- Ground flaxseed, nutty boost of fiber and omega fats, a sly nutrition hack.
- Chia seeds, little gel-makers that add texture and extra fiber.
- Hemp hearts, soft crunch and protein without tasting grassy.
- Cacao nibs, bitter chocolate crunch, keeps things grown-up and slightly bitter.
- Shredded coconut, chewy, tropical bits that add chew and aroma.
- Dried cranberries, tart pops that cut the sweetness and add color.
- Pumpkin seeds, green crunch and a salty, toasty bite.
- Cinnamon, warm spice that makes everything smell like fall.
- Vanilla, background sweetness that makes flavors feel finished.
- Sea salt, tiny salinity that wakes up all the other tastes.
- Baking powder, little lift so cookies aren’t flat and dense.
- Coconut oil, optional richness and a subtle coconut scent.
- Basically, this combo makes breakfast fast, portable, and actually satisfying.
Ingredient Quantities
- 1 1/2 cups gluten free rolled oats
- 1/2 cup almond flour
- 1/2 cup creamy almond butter or peanut butter
- 1/3 cup pure maple syrup
- 1 ripe medium banana, mashed
- 2 tbsp ground flaxseed
- 2 tbsp chia seeds
- 2 tbsp hemp hearts
- 1/4 cup cacao nibs
- 1/4 cup unsweetened shredded coconut
- 1/4 cup dried cranberries (preferably unsweetened)
- 1/4 cup pumpkin seeds
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 2 tbsp coconut oil, melted (optional)
How to Make this
1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl mash the ripe banana, then stir in the almond butter, maple syrup, vanilla extract, and melted coconut oil if using, mix until pretty smooth but a few lumps are fine.
3. In a separate bowl combine the gluten free rolled oats, almond flour, ground flaxseed, chia seeds, hemp hearts, cinnamon, baking powder, and sea salt, whisk briefly to distribute everything.
4. Pour the dry mix into the wet mixture, stir until combined, then fold in the cacao nibs, shredded coconut, dried cranberries and pumpkin seeds, make sure the mixture is evenly mixed.
5. Let the batter rest 5 minutes so the flax and chia absorb moisture, the dough should firm up and be scoopable, if it seems too dry add a teaspoon or two of water or almond milk, if too wet add a tablespoon of oats.
6. Scoop about 2 tablespoons of dough per cookie onto the prepared sheet, flatten each mound with your hand or the back of a spoon to about 1/2 inch thick, they will not spread much so shape them how you want.
7. Bake for 12 to 15 minutes until edges are lightly golden and centers look set, oven temps vary so check at 10 minutes if unsure, you want them baked but not dried out.
8. Cool on the baking sheet 10 minutes then transfer to a wire rack to finish cooling, they will firm up as they cool so resist the urge to dig in too early.
9. Store cooled cookies in an airtight container at room temp for up to 3 days, or refrigerate for up to a week, you can also freeze for longer; reheat briefly in the microwave or toaster oven before eating if desired.
Equipment Needed
1. Baking sheet lined with parchment paper or lightly greased
2. Large mixing bowl for the wet ingredients
3. Small mixing bowl for the dry ingredients
4. Measuring cups and spoons
5. Fork or potato masher to mash the banana
6. Spatula or wooden spoon for mixing and folding
7. Cookie scoop or tablespoon to portion the dough
8. Wire cooling rack
9. Oven mitts or kitchen towel for handling the hot sheet
FAQ
Superfood Breakfast Cookies Recipe Substitutions and Variations
- Almond flour
- Oat flour, 1:1 — grinds up oats in a blender till fine, keeps it gluten free
- All purpose flour, 1:1 — if you don’t need GF, gives a firmer cookie
- Sunflower seed flour, 1:1 — nut free option, may turn slightly green when mixed with cacao
- Almond butter or peanut butter
- Sunflower seed butter, equal amount — nut free and similar texture
- Cashew butter, equal amount — milder, creamier flavor
- Greek yogurt, 3/4 the amount — will add moisture but make cookies more cake like
- Pure maple syrup
- Honey, equal amount — sweeter and less earthy, not vegan
- Brown rice syrup, equal amount — less sweet, thicker and mild flavor
- Mashed dates or date syrup, 1:1 — adds fiber and caramel notes, thicker so press batter into shape
- Ripe banana
- Unsweetened applesauce, 1/2 cup for 1 banana — adds moisture, lower banana flavor
- Mashed pumpkin, 1:1 — earthy flavor, good fall twist
- Extra nut butter, 2 tbsp extra for 1 banana — boosts protein but makes cookies denser
Pro Tips
1. Let the mixture sit the full 5 minutes before scooping. The flax and chia need that time to soak or you’ll end up with crumbly cookies. If it still feels dry after resting add a teaspoon or two of almond milk, but dont go overboard or they’ll spread weird.
2. Press each cookie down pretty flat before baking. These don’t spread much, so flattening helps them bake evenly and gives a better chew. If you want chunkier texture press only once, for chewier ones press thinner.
3. Toast the pumpkin seeds and coconut lightly in a dry pan first for extra flavor. Just 2 minutes so they start to brown, then cool before folding in. It makes a surprising difference.
4. Use room temperature banana and almond butter. Cold ingredients make the batter uneven and can cause dry spots. If you’re in a hurry microwave the banana for 10 seconds to soften it.
5. Cool completely on the sheet before moving to a rack, at least 10 minutes. They firm up a lot as they cool so they wont break if you let them set. Store with a small piece of bread or a folded paper towel to keep moisture right if you plan to eat them over several days.
Superfood Breakfast Cookies Recipe
I made these Breakfast On The Go cookies and I'm shocked they actually pass as a legit, nutrient-packed morning fix that’s gluten, dairy, and refined-sugar free.
12
servings
253
kcal
Equipment: 1. Baking sheet lined with parchment paper or lightly greased
2. Large mixing bowl for the wet ingredients
3. Small mixing bowl for the dry ingredients
4. Measuring cups and spoons
5. Fork or potato masher to mash the banana
6. Spatula or wooden spoon for mixing and folding
7. Cookie scoop or tablespoon to portion the dough
8. Wire cooling rack
9. Oven mitts or kitchen towel for handling the hot sheet
Ingredients
1 1/2 cups gluten free rolled oats
1/2 cup almond flour
1/2 cup creamy almond butter or peanut butter
1/3 cup pure maple syrup
1 ripe medium banana, mashed
2 tbsp ground flaxseed
2 tbsp chia seeds
2 tbsp hemp hearts
1/4 cup cacao nibs
1/4 cup unsweetened shredded coconut
1/4 cup dried cranberries (preferably unsweetened)
1/4 cup pumpkin seeds
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp baking powder
2 tbsp coconut oil, melted (optional)
Directions
- Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl mash the ripe banana, then stir in the almond butter, maple syrup, vanilla extract, and melted coconut oil if using, mix until pretty smooth but a few lumps are fine.
- In a separate bowl combine the gluten free rolled oats, almond flour, ground flaxseed, chia seeds, hemp hearts, cinnamon, baking powder, and sea salt, whisk briefly to distribute everything.
- Pour the dry mix into the wet mixture, stir until combined, then fold in the cacao nibs, shredded coconut, dried cranberries and pumpkin seeds, make sure the mixture is evenly mixed.
- Let the batter rest 5 minutes so the flax and chia absorb moisture, the dough should firm up and be scoopable, if it seems too dry add a teaspoon or two of water or almond milk, if too wet add a tablespoon of oats.
- Scoop about 2 tablespoons of dough per cookie onto the prepared sheet, flatten each mound with your hand or the back of a spoon to about 1/2 inch thick, they will not spread much so shape them how you want.
- Bake for 12 to 15 minutes until edges are lightly golden and centers look set, oven temps vary so check at 10 minutes if unsure, you want them baked but not dried out.
- Cool on the baking sheet 10 minutes then transfer to a wire rack to finish cooling, they will firm up as they cool so resist the urge to dig in too early.
- Store cooled cookies in an airtight container at room temp for up to 3 days, or refrigerate for up to a week, you can also freeze for longer; reheat briefly in the microwave or toaster oven before eating if desired.
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: 60g
- Total number of serves: 12
- Calories: 253kcal
- Fat: 16.29g
- Saturated Fat: 4.93g
- Trans Fat: 0g
- Polyunsaturated: 3.75g
- Monounsaturated: 5g
- Cholesterol: 0mg
- Sodium: 77mg
- Potassium: 261mg
- Carbohydrates: 23.54g
- Fiber: 5.29g
- Sugar: 8.34g
- Protein: 7.34g
- Vitamin A: 100IU
- Vitamin C: 1mg
- Calcium: 75mg
- Iron: 1.83mg
