Description
These delicious breakfast cookies are packed with wholesome ingredients like bananas, oat flour, and seeds, making them a nutritious and satisfying way to start your day. Naturally sweetened with maple syrup and enhanced with chocolate chips and nuts, these cookies are easy to prepare and perfect for a grab-and-go breakfast or 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 on top of cookies
- Optional: ⅓ cup chopped walnuts
Topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, natural peanut or almond butter, pure maple syrup, egg (or flax egg for vegan option), and vanilla extract. Mix these thoroughly until the mixture is smooth and well blended.
- Incorporate Dry Ingredients: Add oat flour, flaxseed meal, cinnamon, baking soda, and kosher salt to the wet mixture. Stir gently until just combined. Then, fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and optional chopped walnuts. Let the dough rest for 5 minutes to allow the ingredients to hydrate properly.
- Scoop Dough onto Baking Sheet: Using a large cookie scoop, portion the dough into roughly 3-tablespoon balls and place them spaced about 2 inches apart on the prepared baking sheet. Top each with a few extra chocolate chips for garnish.
- Bake the Cookies: Bake in the preheated oven for 10 to 14 minutes or until the cookies are set but remain soft in the center.
- Cool and Serve: Remove from the oven and immediately sprinkle with flaky sea salt if desired. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your wholesome breakfast cookies!
Notes
- To make these cookies vegan, substitute the regular egg with a flax egg and use dairy-free chocolate chips.
- Ensure bananas are very ripe for natural sweetness and moisture.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optionally, add chopped walnuts for extra texture and flavor.
- Adjust the sweetness by varying the amount of maple syrup to your liking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
