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    Home » Breakfast recipes

    By Emily Leary. Last updated Feb 11, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Superfood breakfast cookies

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    These superfood breakfast cookies are almost like carrot cake, only much healthier.

    Front angle shot of a hand holding Superfood breakfast cookies served on a wooden board with a mummy too logo in the lower-left corner

    They're packed with goodness including carrot, apple, coconut, flax seeds and wholemeal flour.

    And they have a wonderful sweet, warm, toasted flavour with a gorgeous moist, soft, chewy texture.

    Front angle shot of a hand holding Superfood breakfast cookies served on a wooden board with a mummy too logo in the lower-right corner

    This recipe is just one of the delicious ideas in Parragon's The Superfood Kitchen - a cookbook packed with healthy breakfast, lunch, main meal and dessert recipes using so called 'superfoods' like pomegranate, beetroot, kale nuts and pulses.

    Parragon's The Superfood Kitchen book cover

    If you'd like to have a go at making your own superfood breakfast cookies, the recipe is right below!

    Front angle shot of Superfood breakfast cookies served on a wooden plate with a mummy too logo in the lower-left corner

    Ingredients

    • 100 g (3.5 oz) flaxseeds
    • 85 g (3 oz) wholemeal flour (wholewheat flour)
    • 70 g (2.5 oz) porridge oats
    • 1 tsp baking powder
    • 1 tsp ground ginger
    • 2 tsp ground cinnamon
    • 85 g (3 oz) dried apricots finely chopped
    • 1 dessert apple cored and coarsely grated
    • 1 carrot finely grated
    • 40 g (1.4 oz) pecan nuts roughly chopped
    • 3 tbsp coconut oil warmed until liquid
    • 125 ml (4.2 floz) maple syrup
    • 1/2 orange zest plus 3 tbsp juice
    • 4 tbsp dried coconut shavings or desiccated coconut

    Equipment

    • Weighing scales
    • Measuring spoons
    • Blender
    • Grater
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Wooden spoon
    • Non-stick baking sheet
    • Baking paper

    Instructions

    Preheat the oven to 180C (160C fan).

    Put the flaxseeds in a blender and process to a fine powder, then tip into a mixing bowl with the flour, oats, baking powder, ginger and cinnamon.

    Overhead shot of flour, oats, baking powder, ginger and cinnamon in a large clear bowl

    Stir well.

    Overhead shot of dry ingredients mix in a large clear bowl

    Add the dried apricots and nuts.

    Overhead shot of dry ingredients mix, dried apricots and nuts in a large clear bowl

    Add the apple and carrot.

    Overhead shot of dry ingredients mix, dried apricots, nuts, apple and carrot in a large clear bowl

    Pour in the coconut oil, maple syrup, orange zest and juice.

    Overhead shot of dry ingredients mix, dried apricots, nuts, apple, carrot, coconut oil, maple syrup, orange zest and juice in a large clear bowl

    Stir until you have a soft dough.

    Overhead shot of Superfood breakfast cookie dough in a large clear bowl

    Divide the mixture into 12 balls and place them onto the prepared baking sheets.

    Front angle shot of a hand holding Superfood breakfast cookies served on a wooden board with a mummy too logo in the lower-left corner

    Flatten into thick rounds.

    Front angle shot of a hand holding Superfood breakfast cookies served on a wooden board with a mummy too logo in the lower-right corner

    Sprinkle with the coconut.

    Parragon's The Superfood Kitchen book cover

    Bake for 15-18 minutes or until browned.

    Front angle shot of Superfood breakfast cookies served on a wooden plate with a mummy too logo in the lower-left corner

    Serve warm or leave to cool.

    Overhead shot of flour, oats, baking powder, ginger and cinnamon in a large clear bowl

    Pack any leftover cookies into a plastic container and store in the fridge for up to three days.

    Overhead shot of dry ingredients mix in a large clear bowl

    The results are rather beautiful, tasty and very satisfying. What do you think?

    Front angle shot of a hand holding Superfood breakfast cookies served on a wooden board with a mummy too logo in the lower-left corner

    Print these superfood breakfast cookies

    Print Recipe
    5 from 1 vote

    Superfood Breakfast Cookies

    These cake/cookie hybrids are perfect for breakfast and packed with goodness including carrot, apple, coconut, flax seeds and wholemeal flour. They're delicious too with a crispy outer and soft inner.
    Prep Time10 mins
    Cook Time18 mins
    Total Time28 mins
    Course: Breakfast
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 12 cookies
    Author: Emily Leary

    Ingredients

    • 100 g (3.5 oz) flaxseeds
    • 85 g (3 oz) wholemeal flour (wholewheat flour)
    • 70 g (2.5 oz) porridge oats
    • 1 tsp baking powder
    • 1 tsp ground ginger
    • 2 tsp ground cinnamon
    • 85 g (3 oz) dried apricots finely chopped
    • 1 dessert apple cored and coarsely grated
    • 1 carrot finely grated
    • 40 g (1.4 oz) pecan nuts roughly chopped
    • 3 tbsp coconut oil warmed until liquid
    • 125 ml (4.2 floz) maple syrup
    • 1/2 orange zest plus 3 tbsp juice
    • 4 tbsp dried coconut shavings or desiccated coconut

    Equipment

    • Weighing scales
    • Measuring spoons
    • Blender
    • Grater
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Wooden spoon
    • Non-stick baking sheet
    • Baking paper

    Instructions

    • Preheat the oven to 180C (160C fan).
    • Put the flaxseeds in a blender and process to a fine powder, then tip into a mixing bowl. 
    • Add the flour, oats, baking powder, ginger and cinnamon and stir well. 
    • Add the dried apricots, apple, carrot and nuts and stir again.
    • Pour the coconut oil, maple syrup, orange zest and juice into the bowl.
    • Divide the mixture into 12 balls and place them onto lined baking sheets. Flatten into thick rounds. 
    • Sprinkle with the coconut.
    • Bake for 15-18 minutes or until browned.
    • Serve warm or leave to cool, then pack into a plastic container and store in the fridge for up to three days.

    Video

    Notes

    Pack any leftover cookies into a plastic container and store in the fridge for up to three days.

    Nutrition

    Calories: 215kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Sodium: 9mg | Potassium: 328mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1125IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Parragon provided the books for review and giveaway. 

    Pin these superfood breakfast cookies

    Front angle shot of a hand holding Superfood breakfast cookies served on a wooden board with a mummy too logo in the lower-right corner
    graphic text SUPERFOOD BREAKFAST COOKIES above Overhead shot of a hand holding a breakfast cookie
    graphic text SUPERFOOD BREAKFAST COOKIES above Overhead shot of a hand holding a breakfast cookie
    Front angle shot of a hand holding a breakfast cookie topped with coconut shavings above graphic text SUPERFOOD BREAKFAST COOKIES
    Hand holding superfood breakfast cookies. At the bottom of the image there's some text describing the image for Pinterest.
    Three process images of the superfood breakfast cookies with some text at the top describing the image for Pinterest.

    More sweet carrot recipes to try

    Carrot Cake Tray Bake with Cream Cheese Frosting
    This carrot cake tray bake hits all the right notes in every single bite. It boasts a moist, sweet, decadently rich carrot cake sponge and the topping is cool, creamy, sweet cream cheese frosting. For a little extra taste and texture, I add a sprinkle of chopped walnuts. Perfection!
    Get the recipe

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    Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!

    Grab your copy!
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    1. Kate says

      November 15, 2015 at 1:57 pm

      I have just made these cookies. I was making them as energy bars to have prior to a half marathon next weekend.
      Why do they have to be stowed in the fridge?
      I will freeze mine then the day before the half marathon I will travel up to the half marathon with them in tow and stay in a b&b.
      Have them for breakfast.

      Reply
      • Emily Leary says

        November 17, 2015 at 9:44 am

        Hi, sorry for the slow reply. I think it's just because they are quite moist and so will not stay fresh for as long as a standard, dry cookie recipe. If you transport them chilled, in tupperware in a cool bag and store them in your B&B's fridge overnight they should be quite alright.

        Reply
    2. Lynsie Lynn says

      February 02, 2015 at 11:29 pm

      I can't wait to give this a go tomorrow.. I was just wondering if you can substitute the coconut oil with something else, and miss out the the coconut shavings? My daughter has a serious coconut allergy :(

      Reply
    3. Steph @MisplacedBrit says

      February 02, 2015 at 9:41 pm

      Totally bummed they don't want to ship this beautiful book to Sweden too ;-)
      Lovely recipe... I love these perfect takeaway breakfast options for, well pretty much every school day!!

      Reply
    4. Jan Bennett says

      January 31, 2015 at 6:03 am

      Oooh those cookies look good! Never tried carrot in cookies before - great idea.

      Reply
    5. Kavey says

      January 29, 2015 at 9:11 am

      I really need to get better at making healthy snacks. Meals are not so hard but snacks are such a downfall.

      Reply
    6. Sarah Fawcett says

      January 29, 2015 at 6:23 am

      These sound amazing, thanks for sharing the recipe, been looking for new inspiration to shift the Christmas poundage!!

      Reply
    7. Natalie Ray says

      January 28, 2015 at 10:53 pm

      Oh my word. I need these in my life. They sound ideal for breakfast but I'm thinking they'd be amazing for sports snacks too, especially with some chia seeds thrown in for good measure. Fabulous :)

      Reply

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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