I don’t share recipes all that often here, but I do love sharing about food when I get the chance! Food photography is always a fun side hobby, too! Even though recipes don’t make a frequent appearance here on the blog, know that the ones I do share are definitely favorites of ours! 🙂
How this recipe came about: I was searching Pinterest for an easy, healthy breakfast option. I came across one woman’s superfood breakfast cookie recipe and decided to try it out. But then I proceeded to change almost every single ingredient and every single quantity, haha!
But the cookies turned out really well. I’ve made them several times by now and when I shared about them on Instagram, the recipe was requested! Since I created my own recipe for these cookies, I’m excited to be sharing my recipe on the blog today!
I hope you enjoy these as much as we have! It’s wonderful to have satisfying breakfast options on hand – especially an easy breakfast like these cookies that you can easily take on the go!
2 1/2 cups old-fashioned oats
1 1/2 cups flour
1 cup dried blueberries & cranberries (can be found sold as a salad topping)
1 cup pumpkin seeds (pepitas)
3/4 cup ground flaxseed
2 T. chia seeds
2 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. salt
1 cup applesauce (I used sweetened)
6 T. melted coconut oil
6 T. honey
4 T. milk (I used the whole milk we had on hand)
Preheat oven to 325. In a large bowl, combine oats, flour, dried fruit, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Stir in applesauce, melted coconut oil, honey, and milk. Let the mixture rest for a few minutes (to let the flaxseed and chia seeds thicken the dough).
Use a 1/4 cup measure to scoop out the dough and place it on a baking sheet lined with parchment paper. Use your hands to flatten and shape the dough into round, thick cookies. (If the dough is way too sticky to shape, add a little more flax seed or oats. If it’s too thick, add more milk. Between batches, I like to chill the dough so it doesn’t get too sticky before shaping it!) The cookies don’t spread that much during baking so you can fit at least 12 onto the baking sheet at a time.
Bake for 15 minutes. Remove from pan and let cool. Store in fridge.
Makes 20-30 cookies, depending on size and how many extra little ingredients you add. 🙂