Superfood breakfast cookies are gluten-free, vegan, and whole-food plant-based! They are spongy and layed with flavor! They have elements that will boost your nutrition and energy for the day. I love having these around for zoo trips, pool days, or simply busy days. They are the perfect healthy snack.
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Ingredients and their health benefits:
Goji berries: Goji berries are a superfood medicinal barrier used to treat liver, eye, and kidney problems. They are sweet and a little sour.
Cacao Nibs: Cacao nibs are bits of a dried cacao bean and are excellent for fiber, protein, and magnesium.
Pumpkin seeds: Pumpkin seeds are high in magnesium, zinc, and vitamin K!
Raisins: Raisins are excellent for fiber and help digestion.
Oats: Oats are a whole grain known to promote healthy gut bacteria, provide antioxidants, and help lower blood pressure. They are a healthy carb and another great source of fiber!
Cinnamon: This baby has been used for centuries in traditional medicine. Cinnamon is a great source for reducing inflammation, protecting against Alzheimer’s, and reducing the risk of heart disease.
Hemp seeds: If you need zinc, protein, fiber, Vitamin B6, and A, hemp seeds are your best bet!
To get my plant-based beginner’s guide, click here.
For more information on a plant-based diet, check out this post.
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Other recipes you’ll love:
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How to make Healthy Superfood Breakfast Cookies:
Equipment:
1 large mixing bowl
1 silicon spatula
1 whisk
1 baking sheet
parchment paper
Ingredients:
2 mashed bananas
1/2 cup of pure maple syrup
1/2 cup of natural peanut butter
1/4 cup unsweetened applesauce
1 teaspoon of vanilla
1 1/2 cups of oat flour
1 1/2 cup of rolled oats
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1 teaspoon of sea salt
1/2 cup of cacao nibs or mini vegan chocolate chip
1/2 cup of raisins
1/2 cup of goji berries
1/2 cup of raw pumpkin seeds (pepitas)
1/2 cup of hemp seeds
Preparation:
First, line a baking sheet with parchment paper and set the oven to 350 degrees.
After that, mash the two bananas in a small mixing bowl. Then, add the pure maple syrup, nature peanut butter, applesauce, and vanilla to the bowl with the mashed banana and whisk the ingredients together.
Next, get a large mixing bowl and add the oat flour, oats, baking powder, cinnamon, and sea salt. Then whisk the ingredients together.
Then, add the wet ingredients to the large mixing bowl with the dry ingredients and fold the ingredients together until a loose dough forms.
Once that is complete, fold in the cacao nibs, raisins, goji berries, raw pumpkin seeds, and hemp seeds until all ingredients are evenly dispersed.
Use a 1/4 cup measuring cup to portion the dough onto the baking sheet, keeping the cookies about 2 inches apart. Bake the cookies for 15-18 minutes. This recipe should make 16-18 cookies. Enjoy!
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Superfood Breakfast Cookies
Ingredients
- 2 mashed bananas
- 1/2 cup of pure maple syrup
- 1/2 cup of natural peanut butter
- 1/4 cup unsweetened applesauce
- 1 teaspoon of vanilla
- 1 1/2 cups of oat flour
- 1 1/2 cup of rolled oats
- 1 teaspoon of baking powder
- 1 1/2 teaspoons of cinnamon
- 1 teaspoon of sea salt
- 1/2 cup of cacao nibs or mini vegan chocolate chip
- 1/2 cup of raisins
- 1/2 cup of goji berries
- 1/2 cup of raw pumpkin seeds pepitas
- 1/2 cup of hemp seeds
Instructions
- First, line a baking sheet with parchment paper and set the oven to 350 degrees.
- After that, mash the two bananas in a small mixing bowl. Then, add the pure maple syrup, nature peanut butter, applesauce, and vanilla to the bowl with the mashed banana and whisk the ingredients together.
- Next, get a large mixing bowl and add the oat flour, oats, baking powder, cinnamon, and sea salt. Then whisk the ingredients together.
- Then, add the wet ingredients to the large mixing bowl with the dry ingredients and fold the ingredients together until a loose dough forms.
- Once that is complete, fold in the cacao nibs, raisins, goji berries, raw pumpkin seeds, and hemp seeds until all ingredients are evenly dispersed.
- Use a 1/4 cup measuring cup to portion the dough onto the baking sheet, keeping the cookies about 2 inches apart. Bake the cookies for 15-18 minutes. This recipe should make 16-18 cookies. Enjoy!
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