You’ve likely heard about the healthy breakfast cookie craze. One of my all-time favorite recipes in my Conscious Cleanse Cookbook is our 5-Ingredient Breakfast Cookies — and for good reason.

These Superfood Power Cookies take the concept of a breakfast cookie up a notch — lightly sweetened with banana and maple syrup, filled with fiber-rich oats and nutrient-dense seeds, and satisfying enough to enjoy for a quick breakfast or an afternoon snack with your favorite tea.

So what exactly makes these superfood cookies? Superfoods are simply foods that are naturally rich in nutrients that help your body thrive — think fiber, antioxidants, healthy fats, and plant-based protein. Ingredients like oats, flax, chia seeds, and pumpkin seeds all fall into that category, offering omega-3s for brain and hormone health, antioxidants for cellular protection, and fiber to keep your digestion and blood sugar steady.

Simple to make, made from real food, and full of superfood goodness in every bite, these cookies are proof that healthy eating doesn’t have to be complicated — or boring. Plus, they’re gluten-free, dairy-free, and vegan! 

If you haven’t jumped on the healthy breakfast cookie bandwagon yet, now’s your chance! These little gems are as versatile as they are easy to make. Have fun customizing them to your liking — try raisins and dark chocolate chips, shredded coconut and hemp seeds, or even a spoonful of your favorite nut butter.

Enjoy! 

SUPERFOOD POWER COOKIES 

Ingredients 

1 cup rolled oats

½ cup oat flour*

¼ cup ground flaxseeds

1 TB chia seeds

1 tsp cinnamon 

½ tsp baking powder

¼ tsp Himalayan pink salt 

1 ripe banana

3 TB melted coconut oil

3 TB maple syrup

2 TB unsweetened almond milk

½ cup dried cranberries

½ cup unsalted pumpkin seeds

Directions

Preheat oven to 325 degrees F and line a baking sheet with parchment paper. 

In a large mixing bowl combine oats, oat flour, flaxseed, chia seeds, cinnamon, baking powder, and salt. 

In another mixing bowl, mash the banana with a fork, and then add in melted coconut oil, maple syrup, and almond milk. Combine well and then transfer to the larger mixing bowl, stirring until mixed together. Lastly, fold in dried cranberries and pumpkin seeds. 

Using a spoon or cookie scoop, drop the batter onto the prepared baking sheet, pressing down on them to flatten slightly. Bake for 15 minutes or until cookies are golden around the edges. 

*Make your own oat flour by place the oats into a high speed blender (VitaMix is the BEST) or a coffee grinder.