These Superfood Oatmeal Cookies might be the most ideal RGE recipe I’ve ever made. If you’re wondering why, it’s basically all in the name: superfood. cookies.

It’s been a longtime passion of mine creating (and re-creating) meals, snacks and sweet treats with better-for-you ingredients. Ever since I discovered I had a gluten and lactose-intolerance, it’s been my mission to fuel my body with food that helps me feel my best, but never lacks in taste.

And whoa, do these cookies deliver on that. Filled with so many superfood ingredients, including a nut butter-chocolate combo? IYKYK just how much these cookies truly represent my foodie vibe.

SUPER EASY TO MAKE SUPERFOOD COOKIES

My Superfood Oatmeal Cookies have become a new favorite in our house and I have a feeling this will be a cookie recipe you also come back to after you make once.

Don’t be fooled by the time it takes to make – the dough just needs some time to rest before baking – but I promise they’re *super* easy to whip up.

Naturally sweetened with coconut sugar, maple syrup + dark chocolate, and loaded with nuts, seeds, gluten-free oats and collagen peptides that pack in so many health benefits, these will have both the cookie lovers and health enthusiasts in your life begging for more.

Any better-for-you dessert is my weakness, but I’m telling you, these cookies will blow your mind. With how decadently delicious they taste, I swear you’d never know just how many nutritional benefits they’re filled with.

A SUPERFOOD SWEET TREAT

In a recent blog post, I covered The 5 Main Food Groups I’m Prioritizing While Pregnant, and healthy fats is one of them. These yummy cookies are filled with ingredients that fit that category, and so much more. Truly a superfood sweet treat!

I want to highlight a few of the key ingredients here, but the inner RD in me could otherwise go deep into the nutritional benefits of each one, lol.

Eggs: ‘nature’s multivitamin’, aka eggs, are a high-quality protein source and fantastic source of choline, an essential nutrient that’s important for memory and cognitive function. Eggs act as a great binding and thickening agent in baking, and contain many other nutrients like DHA (an omega-3 healthy fat), folate, vitamins D, B12, selenium + iron. Vital nutrients for us all, especially us preggo mama’s-to-be!
Almond butter, Almond flour, Walnuts and Hempseeds: nuts and seeds are rich in fiber, plant-protein and healthy fats. Healthy fats are so important in pregnancy nutrition and nutrient absorption for everyone. Not to mention the deliciously crunchy texture the walnuts bring in every bite.
GF Oats and Oat flour: oats have a well-balanced nutritional composition between the fiber, complex carbs, protein and other essential nutrients they provide. They have a good amino acid balance and add a tasty, fluffy texture. I have a gluten-intolerance so I opt for GF.
Collagen peptides: an optional but recommended ingredient. If you’ve made any recipes from my baking, sweets, or soups section of the blog, then you’ve probably noticed I love to sneak in collagen peptides for an added boost of protein wherever possible. Since it doesn’t alter the taste, but adds protein and support for healthy skin, hair, nails, joints and bones, it feels like a no-brainer to include.

I can’t get over these Superfood Oatmeal Cookies. They make for a great dessert or snack you can feel good about indulging in any day. And they’re bound to be a hit wherever you bring them. Tell me what you think below!

INGREDIENTS YOU’LL NEED:

Eggs (room temperature)
Coconut oil
Runny natural almond butter (or sub peanut butter)
Coconut sugar
Maple syrup
Pure vanilla extract
Almond flour
Oat flour
Ground flaxseed meal
Gluten-free rolled oats
Hempseeds
Collagen peptides (optional)
Cinnamon
Kosher salt
Baking soda
Baking powder
Chopped walnuts
Dark chocolate
Flaky salt (I like Maldon)

HOW TO MAKE MY SUPERFOOD OATMEAL COOKIES

Preheat oven to 350. Line two baking sheets with parchment paper and set aside.

In a large mixing bowl, add the eggs, coconut oil, nut butter, coconut sugar, maple syrup, and vanilla extract. Whisk until combined and smooth.

In a separate bowl, mix together the almond flour, oat flour, flaxseed meal, oats, hempseeds, collagen (if using), cinnamon, salt, baking soda, and baking powder. Whisk until there are no clumps.

Slowly add the dry ingredients to the wet ingredients, stirring until combined. The dough will be very, very thick and a bit sticky. Once combined, stir in the walnuts and about 3/4 of the chocolate, reserving the rest for garnish.

Using a medium-sized cookie scoop, divide the dough into 24 balls, placing them on one of the prepared baking sheets. Press a few chunks of the remaining chocolate into each cookie. Transfer the sheet to the freezer and allow the dough to rest for about 30 minutes.

Remove from the freezer and transfer 8 cookies to the other prepared baking sheet. Bake on the middle rack for 11-14 minutes, depending on your preference of chewy vs. crispy, until golden and crisp on the edges. Remove from the oven and sprinkle with flaky salt. Transfer to a baking rack to cool and repeat with the remaining cookies.

Allow cookies to cool entirely before storing. Enjoy!

To Store Baked Cookies:

Fully baked cookies will stay fresh in an airtight container on the countertop for up to 3 days, or up to 2 weeks in the fridge. Store in the freezer, in a freezer-friendly container, for up to 3 months.

If you are prepping for baby or making for a new mom, this cookie dough will freeze great! Follow the directions listed above, scooping out the dough into 24 balls. Place on a cookie sheet lined with parchment paper and freeze for 12-24 hours.

Once the dough has solidified, add the dough balls to a Tupperware, adding a piece of parchment paper between each layer so the cookies do not stick together. Label and freeze!

When you want to bake the cookies, simply add 2-3 minutes to the cooking time and bake from frozen. No need to let them thaw.

RECIPE SUBSTITUTIONS & QUESTIONS

For some more direct substitutions, feel free to use melted butter instead of coconut oil (if no dairy sensitivities), honey instead of maple syrup and milk chocolate instead of dark chocolate. Sub your favorite nut or seed butter for the almond butter if preferred, just make sure it’s a smooth, runny kind.

The collagen peptides are optional (but recommended to boost protein-content), and the options for mix-ins are kind of endless. For example, instead of walnuts, you could try peanuts (or your favorite nut) pumpkin seeds, almond slivers or even sunflower seeds. Raisins in place of the chopped dark chocolate could also work to add a chewier texture, but still sweet taste.

WHY BRING EGGS TO ROOM TEMPERATURE?

Baking with room temperature eggs helps your ingredients to combine more cohesively. When it comes to baked goods, really all of your ingredients should be at room temp, unless otherwise stated in the recipe, to make for better doughs, batter, etc.

If you forget to pull your eggs out ahead of time, here’s a trick to quickly get them to room temp. Fill a small bowl (big enough to fit the number of eggs you’ll need) with warm to very warm tap water. Make sure the water isn’t too, as you don’t want the eggs to cook prematurely. Place the eggs (still in their shells) in the bowl and wait about 5 minutes. That’s it!

If you’re comparing a homemade oatmeal cookie to a regular chocolate chip cookie, then generally speaking the oatmeal cookie will be the preferred option. For example, my Superfood Oatmeal Cookies are filled with fiber and a little bit of protein, both of which help you to feel fuller longer. And rather than being sweetened with regular, refined sugars, they’re naturally sweetened with ingredients like coconut sugar and maple syrup. I always say though, even when made with more optimal ingredients, any sweet treat or snack is best enjoyed in moderation.

LOVE THESE SUPERFOOD OATMEAL COOKIES? HERE’S MORE BAKED GOODS AND SWEETS YOU’LL LOVE:

Bite-Sized Twix Cups

Paleo Pecan Pie Bars

Peanut Butter Blossoms

Fudge Brownies (GF, DF)

Tahini Chocolate Chunk Cookies

Superfood Oatmeal Cookies