Both crunchy and chewy, these breakfast cookies pack essential morning nutrients into a perfect on-the-go bite. Plus, what better treat than getting to eat a cookie in the morning?
Superfood Breakfast Cookies
Yield:18 to 20 cookies Active Time: 15 minutes Total Time: 25 minutes
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a blender or food processor, coarsely grind together pumpkin seeds, walnuts, cashews, and shredded coconut. Pour mixture into large bowl and mix with coconut flakes, ground ginger, ground flax seeds, salt, almonds, and mixed dried berries.
In a small bowl, whisk together bananas, coconut oil, maple syrup, and vanilla extract. Pour mixture into dry nut and seed mixture and mix to thoroughly combine.
With a 1 1/2 inch to 2 inch scoop, scoop out cookies and place 1 inch apart on baking sheet. Bake for 10 to 15 minutes, rotating the sheet halfway through the baking time. When cookies are golden brown, remove from oven and let cool on baking sheet.
In the summer, we carefully ship this item with an eco-friendly ice pack and insulation to keep it fresh in transit. This is reflected in an additional charge of $2.95/order.
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