Prep time: 15 mins | Servings: 8 cookies
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 5 Points
Protein: 5g
Net Carbs: 19g
Fat: 8g
Calories: 175 kcal
Description
Hearty, chewy, and naturally sweetened, these Superfood Breakfast Cookies make mornings effortless and delicious! Packed with wholesome rolled oats, nutrient-dense pumpkin seeds, chia seeds, and sweet-tart dried cranberries, they deliver sustained energy in every bite. Perfect for busy grab-and-go breakfasts or an afternoon healthy snack.
Anti-Inflammatory Highlights
Pumpkin Seeds & Chia Seeds: Provide a rich source of plant-based omega-3 fatty acids, magnesium, and zinc to combat oxidative stress and lower systemic inflammation.
Rolled Oats & Dried Cranberries: Deliver soluble beta-glucan fiber and potent antioxidants that support smooth digestion, heart health, and steady blood sugar levels.
Ingredients
1 cup rolled oats
1/2 cup oat flour
1/2 cup dried cranberries or raisins
1/2 cup pumpkin seeds or mixed nuts
1 tbsp chia seeds
1/2 tsp baking powder
1 ripe banana, mashed (or 1/4 cup applesauce)
2 tbsp honey or maple syrup
2 tbsp coconut oil or butter, melted
1 tsp vanilla extract
Pinch of salt
1/2 tsp cinnamon (optional)
Instructions
1. Prep the Oven & Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a medium mixing bowl, mash the ripe banana until smooth (or add applesauce). Whisk in the honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until well combined.
3. Combine Dry Ingredients: Add the rolled oats, oat flour, chia seeds, baking powder, cinnamon (if using), and a pinch of salt to the bowl. Stir until a thick, cohesive dough forms.
4. Fold in Mix-Ins: Gently fold in the dried cranberries (or raisins) and pumpkin seeds (or mixed nuts) until evenly distributed throughout the batter.
5. Shape & Bake: Scoop rounded portions of the dough onto the prepared baking sheet and flatten them slightly with your fingers or the back of a spoon, as they won’t spread much during baking. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
6. Cool & Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for quick breakfasts all week!