Description
These delicious breakfast cookies combine ripe bananas, nut butter, oats, and chocolate chips for a nutritious and satisfying start to your day. Packed with wholesome ingredients like flaxseed, chia seeds, and hemp hearts, they offer a perfect balance of natural sweetness and texture. Easy to make and vegan-friendly with simple substitutions, these cookies are perfect for on-the-go breakfasts 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 degrees F (177 degrees C). Line a large baking sheet with parchment paper and set it aside to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, natural peanut or almond butter, pure maple syrup, egg or flax egg, and vanilla extract. Mix well until the mixture is smooth and evenly combined.
- Combine dry ingredients: Add the oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt to the wet ingredients. Stir gently until just combined. Then fold in the rolled oats, hemp hearts, chia seeds, semi-sweet chocolate chips, and optional chopped walnuts, ensuring an even distribution.
- Let dough rest: Allow the dough to sit for 5 minutes. This resting time helps to hydrate the dry ingredients and makes the dough easier to scoop.
- Scoop the dough: Using a large cookie scoop or tablespoon, scoop out about 3 tablespoons of dough per cookie onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading. Top each cookie with a few extra chocolate chips for extra chocolatey goodness.
- Bake: Place the baking sheet in the oven and bake for 10 to 14 minutes, or until the cookies are set but still soft to the touch.
- Cool and finish: Remove the cookies from the oven and immediately sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy: Once cooled, enjoy these nutritious, delicious breakfast cookies as a quick breakfast or a wholesome snack.
Notes
- To make these cookies vegan, substitute the large egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelatinous) and use dairy-free chocolate chips.
- You can customize these cookies by adding your favorite nuts or seeds.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nut-free version, substitute the nut butter with sunflower seed butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
