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Seedtastic Breakfast Cookies


  • 2 cups old fashioned oats
  • 1/2 cup almond meal or whole almonds, but cookies will be chunkier
  • 1 1/2 Tbsp chia seeds
  • 1 Tbsp quinoa uncooked
  • 1/2 cup dried tart cherries
  • 1/2 cup dates pitted (approx. 5 Medjool dates)
  • 1 tsp cinnamon
  • 1 egg
  • 1/2 tsp baking soda
  • 1/4 cup butter melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla


  • Preheat oven to 375 degrees.
  • Combine all ingredients in a food processor. Pulse until combined and rolling into a ball.
  • Roll 2 Tbsp of dough into a ball. Flatten a little. (Cookies will puff a little but won't spread much so make sure they're the shape you want.) Makes 18-20 cookies.
  • Bake for 16-18 minutes or until they start to become golden brown.
  • Once cooled, store in an air tight container or bag for up to a week on the counter.


Other Thoughts:
  • Easily made gluten free with gluten free oats.
  • Easily made vegan with canola or coconut oil + a flax or chia egg. (1 Tbsp flax or chia + 3 Tbsp water) 
  • If using whole almonds, you can throw everything in together still or process them into a meal beforehand using the same food processor.
  • They are the absolute best the first day before you store them- crunchy on the outside and chewy on the inside. After storing they become almost 100% chewy - still delish though.
How-to-Use Guide:
  • Athletes: Eat 1-2 before or after a workout.
  • Healthy Eating: Eat a cookie with a 6 oz container of Greek yogurt for a quick breakfast. Or, throw into your bag for a morning snack to keep the 10am hangries at bay.
  • Kids: Pass this off as a cookie anytime of day and win parent of the year award.