Description
These delicious breakfast cookies are a wholesome and satisfying treat perfect for starting your day with a nutritious boost. Made with ripe bananas, natural nut butter, oats, flaxseed, chia seeds, and a hint of chocolate, they combine wholesome ingredients to create a soft, flavorful cookie that’s easy to prepare and perfect for busy mornings.
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 Oven: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set it aside for later use.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg (or flax egg for vegan), and vanilla extract. Mix thoroughly until the mixture is smooth and uniformly combined.
- Add Dry Ingredients: To the wet mixture, add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt. Stir until just combined. Then fold in old fashioned rolled oats, hemp hearts, chia seeds, semi-sweet chocolate chips, and optional chopped walnuts. Let the dough rest for 5 minutes to allow the ingredients to hydrate.
- Scoop Dough: Using a large cookie scoop, drop about 3 tablespoons of dough per cookie onto the prepared baking sheet, spacing them approximately 2 inches apart. Press a few extra chocolate chips on top of each cookie for a decorative and tasty touch.
- 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. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before enjoying.
Notes
- To make these cookies vegan, substitute the large egg with a flax egg and use dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
