Description
These healthy breakfast cookies are packed with nutrient-dense seeds, nuts, oats, and a touch of natural sweetness. Perfect for a quick, wholesome start to your day, they combine the crunchy texture of almonds, sunflower seeds, and pumpkin seeds with chewy dried cranberries and melty dark chocolate chips. Easily customizable and vegetarian-friendly, these cookies bake up soft and flavorful without spreading.
Ingredients
Dry Ingredients
- 1 1/4 cup gluten-free rolled oats
- 1/4 cup almond flour (can substitute with any flour)
- 1/2 cup raw sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1/4 cup sesame seeds
- 3 tbsp chia seeds
- 1/4 cup dried cranberries
- 1/4 cup dark chocolate chips
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup maple syrup
- 1/3 cup tahini or almond butter (or a mix of both)
- 1/2 tsp vanilla extract
- 1 egg (or flax egg for vegan alternative)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large bowl, thoroughly mix all the dry ingredients including oats, almond flour, sunflower seeds, pumpkin seeds, sliced almonds, sesame seeds, chia seeds, dried cranberries, dark chocolate chips, cinnamon, and salt to evenly distribute the flavors and textures.
- Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup, tahini or almond butter (or both), vanilla extract, and egg (or flax egg) until smooth and well combined to create the binding base for the cookies.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet mixture and stir together until the batter is evenly combined and sticky, ensuring all components are coated and ready for baking.
- Scoop and Shape Cookies: Use a cookie scoop to portion out evenly sized dollops of batter onto the lined baking sheet. Press each cookie down gently with your hands because these cookies do not spread while baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until they are set and lightly golden, then remove from the oven and let them cool on the baking sheet before serving.
Notes
- You can substitute the egg with a flax egg for a vegan alternative by mixing 1 tbsp ground flaxseed with 3 tbsp water and letting it sit for 5 minutes.
- Dark chocolate chips can be reduced or omitted for less sugar or replaced with cacao nibs for a richer chocolate flavor.
- The cookie dough will be sticky and does not spread much during baking, so pressing them down before baking helps achieve the desired shape.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Feel free to customize the seeds and nuts based on your preference or available ingredients.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
