Superfood Breakfast Oatmeal Cookies

I was recently trying to think of ways to help someone replace their morning muffin with something healthier that wouldn’t spike blood sugar and I immediately thought of oats. Try these breakfast cookies I adapted from Natural Noshing to start your day. Make extra to freeze so you’re ready for breakfast all week! They’re delicious and nutritious!

Wet Ingredients:


1/2 cup applesauce


1/2 cup cottage cheese or canned coconut milk for dairy-free

2 eggs, whisked (vegan: 1 mashed banana, blended tofu, or 2 flax eggs)


1 tsp pure vanilla extract


1 1/2 Tablespoons coconut oil (or other oil, butter, or ghee)

Dry Ingredients:


1/4 cup amaranth flour (or other GF flour- buckwheat, oat, brown rice, sorghum)


1/4 cup flaxseed meal


2 Tbsp chia meal (or more flax meal or almond flour)


2 Tbsp almond flour (or a favorite GF flour – buckwheat, oat, teff, etc)


1/4 tsp sea salt


1 to 2 tsp ground cinnamon


1/4 tsp ground ginger, optional


1/4 tsp baking powder


1/4 tsp baking soda


1 1/4 cup rolled oats

Add-ins 


1/2 cup chopped walnuts (or your favorite nut or seed)*


1/2 cup goji berries (or other dried fruit – blueberries, apricots, cherries, raisins, dates, figs, mango, cranberries etc)


1/4 cup hulled hemp seeds (sunflower or pumpkin seeds or more fruit or nuts could be subbed if desired)

Preheat the oven to 400F. Line one large baking sheet with parchment paper. In a blender or a food processor, mix all the wet ingredients together until smooth and set aside. In a large mixing bowl, combine all the dry ingredients together. Add blended wet ingredients to dry ingredients and mix delicately to combine. Fold in hemp seeds, goji and walnuts.

Drop by tablespoonfuls onto prepared baking sheet. *You can leave the cookies as is if you want them looking like little mounds, or you can flatten them down some with the back of your spoon. Bake for 10 to 13 minutes, depending on how thick you made your cookies, or until they look just slightly undercooked. 

Cool completely on a cooling rack then transfer to an airtight container. Store in the refrigerator, where the cookies will keep for up to a week and enjoy!

*You can make these nut-free if necessary, just omit & replace with your favorite seeds or dried fruit. Also, for a sweeter cookie, add 2-4 Tbsp of coconut sugar or use honey/agave/maple syrup and decrease the cottage cheese/coconut milk by 2 Tbsp.

Makes 12-15 cookies