Gluten Free Superfood Breakfast Cookies
These Gluten-Free Superfood Breakfast Cookies are soft, chewy, and packed with wholesome ingredients like oats, seeds, nuts, and dried fruit for a satisfying breakfast or hearty snack. Naturally gluten-free and easy to make ahead, they’re perfect for meal prep, busy mornings, or an on-the-go breakfast that will keep you feeling full. They might even pass for dessert!
What You’ll Love About Gluten Free Superfood Breakfast Cookies
These Gluten-Free Superfood Breakfast Cookies are truly a lifesaver on busy weekday mornings! Having nourishing, ready-to-go options on hand is important to me—I always aim to fuel my body with what it needs to feel its best each day. Lately, there’s been a lot of buzz about the power of seeds, and for good reason. These tiny superfoods are incredibly nutrient-dense, packed with essential vitamins and minerals like magnesium, vitamin E, phosphorus, and manganese. Not to mention, they’re also an excellent source of fibre, protein, and healthy fats.
One of my favourite ways to incorporate more seeds into my diet—without feeling like I’m eating bird food, as my dad likes to say—is through these delicious breakfast cookies. They’re gluten-free, grain-free, and loaded with wholesome ingredients that make you feel good from the inside out.
The texture is just right: soft and chewy with a satisfying crunch from the seeds, plus a hint of natural sweetness from maple syrup, raisins, and chocolate chips. And if raisins aren’t your thing, no worries—just swap them for more chocolate chips. After all, you can never go wrong with a little extra chocolate!
What you will need to make Almond Flour Superfood Cookies
A few things to keep in mind:
- Almond butter – Secondly, you can use almond butter or peanut butter here for these cookies. I like almond butter!
- Maple syrup – Also, you can use either maple syrup or honey for these cookies.
- Almond flour – There are no substitutions for almond flour as it is very unique in itself. It has a more coarse texture, so I don’t recommend substituting for gluten-free flour blends or anything else.
- Tapioca flour – Because almond flour is so coarse, the tapioca flour helps make the two combined into the perfect gluten-free flour blend for these cookies.
- Seeds – You will need ground flaxseeds, whether it’s golden flaxseed or brown flaxseed, both will work. You will also need chia seeds, hemp hearts (not hemp seeds), pumpkin seeds and sunflower seeds to make these seedy superfood cookies!
- Coconut – You can use shredded or desiccated coconut for this. I recommend unsweetened to reduce the amount of added sugar.
- Cocoa nibs – I love the crunch that cocoa nibs give to these cookies! They’re so good and so good for you! You can find these at your local health food store.
- Raisins – Raisins add a little chew and sweetness to the cookies. If you don’t like raisins, no problem! Just add more chocolate chips.
- Chocolate chips – Finally, what’s a cookie without a little chocolate? You can add more than the required amount in this recipe if you like a lot of chocolate.
Gluten Free Superfood Breakfast Cookies
Equipment
- 2 Baking Sheets
Ingredients
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 2 tablespoons chia seeds
- 1/3 cup unsweetened shredded or desiccated coconut
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tablespoons cacao nibs
- 2 tablespoons hemp hearts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 3 tablespoons organic raisins
- 3 tablespoons dark chocolate chips
- 1/4 cup unsalted butter melted
- 1/3 cup real maple syrup
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 egg beaten
Instructions
- Preheat the oven to 350F and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, add the almond flour, tapioca flour, ground flaxseed, baking soda, chia seeds, coconut, pumpkin seeds, sunflower seeds, cacao nibs, hemp hearts, cinnamon and salt and mix until combined. Set aside.
- In a small sauce pan, add the butter, maple syrup and almond butter and stir on low heat until smooth. Stir in the vanilla extract.
- Add the wet ingredients to the dry ingredients along with the egg and mix until combined.
- Let the dough chill in the fridge for 10-15 minutes before adding the chocolate chips. Fold in the chocolate chips.
- Using a 1" cookie scoop, place balls of cookie dough onto the prepared baking sheet 1" apart. Flatten slightly with the palm of your hand.
- Bake for 10 minutes or until just starting to brown on the edges. Let cool at least 5 minutes on the pan before enjoying.
- Store in an air-tight container in the pantry or the fridge.
Notes
Nutrition
More Delicious Grab-and-go Ideas:
- Oatmeal Cookie Protein Bites
- Cinnamon Raisin Overnight Oats
- Peanut Butter Oat Protein Bars
- Chocolate Almond Butter Protein Bites
- Triple Chocolate GF Banana Protein Muffins
- No Bake Protein Granola Bars
- Gf Chocolate Banana Protein Snack Cake
- Peanut Butter and Jam Breakfast Bars
- Vegan Mango Turmeric Smoothie