Breakfast Cookies: The Best Superfood Recipe To-Go!

What if you could grab a cookie for breakfast without feeling guilty — one packed with nutrients, fiber and real ingredients? These superfood breakfast cookies deliver exactly that. With a base of pumpkin seeds, walnuts, cashews, coconut flakes, ground flaxseed and dried goji/mulberries/golden berries, they’re chewy, crunchy, colorful and thoughtfully composed. The recipe calls for mashed ripe bananas, melted coconut oil, maple syrup and vanilla extract to bind and lightly sweeten the mix.

Because they skip traditional flour and refined sugar, and rely instead on whole-food seeds, nuts and fruit, these cookies align with gluten-free, paleo and vegan-friendly (with proper substitutions) eating patterns. They’re “Paleo and gluten-free goodies” you can breeze out the door with.

Whether you shape them for a grab-and-go breakfast, pack them for snacks, or bake them ahead for the week, these cookies combine convenience and quality. They’re more than a treat — they’re a morning bite that works.

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Breakfast Cookies

Recipe Details

Yield: 18 to 20 cookies
Active Time: 15 minutes
Total Time: 25 minutes

Breakfast Cookie Ingredients

• 1/4 cup pumpkin seeds
• 1/2 cup walnuts
• 1/2 cup cashews
• 1/4 cup shredded coconut
• 1 cup coconut flakes
• 1/2 teaspoon ground ginger
• 1 tablespoon flax seeds, ground
• 1/2 teaspoon salt
• 3/4 cup almonds, coarsely chopped
• 3/4 cup mixed goji berries, mulberries, and golden berries
• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

How to Make Breakfast Cookies

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a blender or food processor, coarsely grind together pumpkin seeds, walnuts, cashews, and shredded coconut.
3. Pour mixture into large bowl and mix with coconut flakes, ground ginger, ground flax seeds, salt, almonds, and mixed dried berries.
4. In a small bowl, whisk together bananas, coconut oil, maple syrup, and vanilla extract.
5. Pour mixture into dry nut and seed mixture and mix to thoroughly combine.
6. With a 1 1/2 inch to 2 inch scoop, scoop out cookies and place 1 inch apart on baking sheet.
7. Bake for 10 to 15 minutes, rotating the sheet halfway through the baking time.
8. When cookies are golden brown, remove from oven and let cool on baking sheet.

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Breakfast Cookie Nutrition Facts

*Estimated per cookie (recipe yields 20 cookies). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 cookie
Calories	≈ 170 kcal
Protein	≈ 3 g
Carbs	≈ 12 g
Sugar	≈ 5 g
Fiber	≈ 2 g
Fat	≈ 13 g

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Breakfast Cookie Variations & Tips

• Fruit swap: Replace the goji/mulberry/golden berry mix with dried cherries or cranberries if you prefer a different flavor profile.
• Nut-free version: Use sunflower seeds and pumpkin seeds in place of walnuts and cashews for a nut-free variant (check often-used baking sheet for cross-contamination if needed).
• Sweetness adjust: Omit the maple syrup or reduce to ½ tablespoon if your bananas are very ripe and naturally sweet.
• Mix-in options: Add dark chocolate chips (70% cocoa or higher) for a chocolaty twist that still fits the cleaner profile.
• Storage tip: Allow cookies to cool fully on the baking sheet to prevent steam softening, then store in an airtight container; they last 4-5 days at room temperature or freeze for longer storage.
• Portion size: Using a 1½-inch to 2-inch scoop (as directed) yields ~18-20 cookies — adjust baking time as needed if you make smaller or larger sizes.

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Best Breakfast Cookie Pairings

• Nut milk or almond milk latte: A creamy drink that complements the nut-and-seed base of the cookies.
• Fresh berries or seasonal fruit: A light fruit side adds brightness and balance to the richer cookies.
• Greek yogurt or dairy-free yogurt with honey drizzle: Use as a dip for the cookies to turn snack into a more substantial breakfast.
• Green smoothie: Pair with a spinach-banana almond milk smoothie for a full nutrient-rich breakfast setup.
• Herbal tea (mint or ginger lemon): A warm, soothing complement that keeps the flavor profile simple and clean.

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When to Make Breakfast Cookies

• Busy weekday mornings: Bake ahead and grab one or two on your way out the door.
• School lunches or packed snacks: A home-baked option that travels well and is more nutrient-dense than commercial snack bars.
• Post-workout snack or breakfast: The seed-and-nut base supports energy and satiety before or after activity.
• Casual brunch spreads: Include these cookies on a platter alongside fresh fruit and yogurt for guests.
• Clean-eating or dietary-aware hosting: Serve when friends or family have gluten-free or paleo preferences—you’ve got dessert-style cookies that fit in.