Delicious (and nutritious) nut and seed packed breakfast cookies with fresh strawberries! We’re using flax, chia, and pumpkin seeds here- along with a base of almond flour- to bake up the perfect breakfast for busy mornings.
Happy Friday friends!! We’ve made it to Valentine’s weekend <3
These strawberry breakfast cookies are perfect to whip up for your loved ones. They’re full of healthy fats, fiber, and whole grains that give you a delicious energy boost at any time of day!
The original recipe for these cookies is from Ambitious Kitchen - this version is adapted slightly.
The strawberry hearts on top are optional, but add such a fun touch. If you’re not a fan of strawberries, feel free to try blueberries, raisins, or other fruit of choice!
Full recipe is below. I hope you love them!! Stay tuned for a special and exciting Valentine’s Day post, coming tomorrow ;)
Seedy Strawberry Breakfast Cookies
2 tablespoons melted coconut oil
¼ cup coconut sugar (or sub light brown sugar)
1 medium/large overripe banana, mashed
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup flaxseed meal
½ cup superfine almond flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon fine sea salt
1 ¼ cups gluten-free old-fashioned rolled oats
1 tablespoon chia seeds
½ cup diced strawberries (or sub other fruit of choice)
¼ cup pumpkin seeds (or sub walnuts)
Optional add in: ¼ cup chocolate/white chocolate chips (for a chocolate-covered strawberry version)
Preheat oven to 350F. Line a large baking sheet with parchment paper.
In a large bowl, mix together coconut oil, mashed banana, coconut sugar, and vanilla + almond extracts until fully combined.
Mix in flax meal, almond flour, baking soda, cinnamon, and salt until smooth.
Fold in oats and chia seeds. Lastly, fold in strawberries, pumpkin seeds, and chocolate chips, if desired.
Scoop into large balls (about ¼ cup for each ball), and tightly pack dough before adding to parchment paper.
If desired, use a pairing knife to cut little “V” shapes on the tops of a few strawberries, then gently slice them thinly to form little strawberry hearts. Place one on top of each cookie.
Press down lightly on each dough ball to flatten them slightly + secure the strawberry hearts to the cookies. Bake for 13-15 minutes or until edges begin to turn golden brown.
Allow to cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely.
I hope you love these cookies!! They’re a perfect way to say “I love you” to your family, friends, and/or significant others this Valentine’s Day, thanks to all of the health benefits <3
With love,
Abigail