Description
These delicious breakfast cookies are a wholesome, nutrient-packed treat perfect for starting your day. Made with ripe bananas, natural nut butters, oats, and a mix of seeds and chocolate chips, they offer a balanced blend of flavors and textures. Easy to prepare and bake, these cookies are ideal for a quick breakfast on the go or a healthy snack.
Ingredients
Scale
Wet Ingredients
- 2 large extra ripe bananas, mashed
- ½ cup (128g) natural peanut butter or almond butter
- ¼ cup (78g) pure maple syrup
- 1 large egg or flax egg (for vegan option)
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 cup (92g) oat flour
- 3 tablespoons flaxseed meal
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (95g) old fashioned rolled oats
- 2 to 3 tablespoons hemp hearts
- 1 tablespoon chia seeds
- ⅓ cup (60g) semi-sweet chocolate chips, plus extra for topping
- Optional: ⅓ cup chopped walnuts
Topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside to ensure the cookies don’t stick.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, natural peanut or almond butter, maple syrup, egg or flax egg, and vanilla extract. Stir until you have a smooth and well-integrated mixture.
- Add dry ingredients: To the wet mixture, add the oat flour, flaxseed meal, cinnamon, baking soda, and kosher salt. Stir gently until these ingredients are just combined. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if using.
- Let dough rest: Allow the cookie dough to rest for 5 minutes. This helps the oats and seeds absorb moisture and bind the dough together better while you clean up.
- Scoop the cookies: Using a large cookie scoop or spoon, drop about 3 tablespoons of dough per cookie onto the prepared baking sheet. Space the cookies about 2 inches apart to allow spreading. Top each cookie with a few extra chocolate chips for a nice finish.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 14 minutes, or until they are set but still soft in the center.
- Cool and finish: Remove the cookies from the oven and immediately sprinkle with flaky sea salt if desired. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- To make these cookies vegan, substitute the large egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and set to thicken) and use dairy-free chocolate chips.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- You can swap hemp hearts and chia seeds for other seeds like sunflower or pumpkin seeds based on preference.
- Adjust sweetness by modifying the amount of maple syrup or chocolate chips according to your taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
