If an energy bite and an oatmeal cookie had a baby, it would be these cookies! Breakfast Seed Cookies have all the nutrient dense ingredients that you would find in an all-natural energy bar and with the cinnamon flavor of an oatmeal cookie.
These cookies come together in the food processor and then are baked until golden brown. They contain no added sugar and are naturally sweetened with medjool dates. They are full of healthy ALA omega-3's.
The word "omega-3" gets thrown around a lot in the health food industry. But what exactly is an omega-3?
Omega-3's are an essential fatty acid. There are 11 types of Omega-3's but the most common are ALA (alpha linoleum acid), EPA (eicosapentaeonic acid), and DHA (docosahexaenoic acid). ALA is commonly found in plants while EPA and DHA are commonly found in animal products. Omega-3's have been proven to help with arthritis, and improve hair and skin.
Seeds and nuts! Seeds such as flaxseed, hemp seed, pumpkin seeds, and chia seeds are some of the richest seed sources of omega-3's. Nuts such as walnuts, almonds and macadamia nuts also contain high amounts of omega-3's.
A couple notes about Breakfast Seed Cookies:
Can I use any type of nut or seed butter?
Yes! I like to use sunflower seed butter or almond butter for these cookies. Any type of nut/seed butter will work the same! Although, the flavor may change slightly, they will still taste delicious!
How long will these cookies keep for?
These Breakfast Seed Cookies will last up to a week in an air tight container left on the counter so you can enjoy days after making them!
Interested in more seed based recipes? Try these Lemon Poppyseed Energy Bites. They require no baking and are ready in just a few minutes
Breakfast Seed Cookies
Ingredients
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 10 medjool dates, pitted
- ¼ cup hemp seeds
- ¼ cup coconut flakes, unsweetened
- 2 tsp chia seeds
- 1 tsp flaxseeds
- ¼ cup nut butter I like sunflower butter or almond butter
- 1 ½ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a baking tray with parchment paper
- Place the pumpkin seeds and sunflower seeds in a skillet and toast on the stove top over low heat. Make sure to stir or toss every 30 seconds to prevent burning. The seeds are done when they are slightly golden brown. The seeds will carry over cook and continue to get lightly brown even when remove from the heat. Make sure to take them off the heat just as they are browning
- Place the ingredients, including the toasted pumpkin and sunflower seeds in a food processor and process until well combined and the seeds are in small uniform pieces
- With a tablespoon or a small scoop, form 12 balls and place on the baking tray. With the palm of your hand press down and shape the cookies into a cookie shape. Place the baking tray in the oven and bake for about 15 minutes or until golden brown around the edges
- Allow the cookies to cool completely before enjoying!
One of my favorite Chef Laura’s recipes! We try and eat 2 meals a day and when hunger strikes in the middle This is a perfect snack.
Ellen, I'm so happy to hear that! They are definitely the perfect snack 🙂