Description
These delicious breakfast cookies are a wholesome and nutritious way to start your day. Made with ripe bananas, nut butter, oats, and studded with chocolate chips and seeds, they offer a perfect balance of natural sweetness and protein. Easy to prepare and vegan-friendly with simple substitutions, these cookies are ideal for a quick breakfast or snack on the go.
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; set aside.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg (or flax egg), and vanilla extract. Mix until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add oat flour, flaxseed meal, cinnamon, baking soda, and kosher salt to the wet ingredients. Stir just until combined. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if using. Let the dough rest for 5 minutes to hydrate the ingredients.
- Scoop Dough: Using a large cookie scoop, portion about 3 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a few extra chocolate chips.
- Bake: Bake the cookies for 10 to 14 minutes or until they are set but remain soft in the center.
- Cool and Serve: Remove the cookies from the oven and 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. Enjoy your delicious breakfast cookies!
Notes
- To make these vegan, substitute the large egg with a flax egg and use dairy-free chocolate chips.
- You can swap peanut butter for almond butter based on preference or allergies.
- Resting the dough allows the oats and seeds to absorb moisture, improving texture.
- Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
