Chewy Breakfast Cookies with Oats, Seeds, and Dried Fruit Recipe
Delicious and nutritious gluten-free breakfast cookies packed with oats, seeds, and dried fruit. These chewy and hearty energy snacks are naturally dairy free and loaded with superfoods for sustained morning energy. Quick to prepare in under 30 minutes, they are perfect for busy mornings or meal prep.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 9 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the oats, oat flour, dried fruit, pumpkin seeds or nuts, ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Stir well to distribute all ingredients evenly.
- Add Wet Ingredients: Add the mashed banana or unsweetened applesauce, melted coconut oil or butter, sweetener of choice (coconut nectar, honey, or maple syrup), and almond milk to the dry mix. Stir thoroughly until the mixture is well combined and forms a dough.
- Rest Dough: Allow the dough to rest for 4 to 5 minutes. This resting period lets the chia and flaxseed absorb moisture, thickening the mixture for better cookie texture.
- Shape Cookies: Using a scoop or spoon, portion scant 1/4 cup dough portions onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon or your fingers for even baking.
- Bake: Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the cookie edges turn golden and the cookies feel firm to the touch.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
- For sweeter cookies, add a handful of chocolate chips to the dough before baking.
- Swap mashed banana with applesauce for a milder flavor profile.
- Store cookies in an airtight container at room temperature for 2–3 days, refrigerate up to 1 week, or freeze for up to 2 months.
