Kam’s Superfood BREAKFAST COOKIES

These breakfast cookies are ultra-crispy and chewy, yet soft in the middle. In case you were wondering, they are named after my son, Kameron (Kam for short), who absolutely loves cookies and anything with chocolate chips. As a parent, one of my biggest challenges is to ensure that I keep foods interesting enough for him while packing in the nutrients he needs to grow and develop. That’s one of the reasons why I love these cookies—they do both! They are a healthy, satisfying, and energizing option for a grab-and-go breakfast for the entire family. I use gluten-free oats, superfood ingredients like chia seeds and flaxseed meal, and banana, peanut butter, chocolate chips, cranberries, pumpkin seeds, and maple syrup as the natural sweetener. These cookies are super easy to make and can be enjoyed for breakfast, as a snack, or for dessert!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. (Note: If your baking sheet is nonstick, you can skip this step.)

Step 2

2. Put the oats, cranberries, chocolate chips, pumpkin seeds, chia seeds, cinnamon, and salt in a large bowl and mix until combined. Add the peanut butter, mashed banana, flaxseed eggs, vanilla, and maple syrup and stir with a rubber spatula until well combined and the dough is sticky enough to hold together. Add more maple syrup if the dough isn’t sticky enough, about 1 tablespoon at a time.

Step 3

3. Scoop ¼-cup amounts of the dough onto the prepared baking sheet.

Step 4

4. Bake the cookies for 15 to 18 minutes, or until golden brown around the edges. Remove the pan from the oven, then lightly press down on the cookies using the bottom of a cup to flatten them a bit.

Step 5

5. Allow the cookies to cool completely on the pan before serving. Store leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.