Description
These breakfast cookies are a wholesome, nutrient-packed start to your day, combining ripe bananas, nut butter, oats, and seeds into a soft, chewy treat. Naturally sweetened with maple syrup and dotted with semi-sweet chocolate chips, they make a delicious and healthy grab-and-go breakfast option.
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 and prepare baking sheet: Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, natural peanut or almond butter, maple syrup, egg (or flax egg), and vanilla extract. Whisk or stir until smooth and fully incorporated.
- Add dry ingredients: To the wet mix, add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt. Stir until just combined. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and chopped walnuts if using. Let the dough rest for 5 minutes to allow the oats and seeds to absorb moisture.
- Scoop the cookies: Using a large cookie scoop (about 3 tablespoons), place dough mounds onto the prepared baking sheet, spacing about 2 inches apart. Top each with a few extra chocolate chips for decoration.
- Bake: Bake in the preheated oven for 10 to 14 minutes, until the cookies are set but still soft to the touch.
- Cool and finish: Remove cookies from oven and immediately sprinkle lightly with flaky sea salt if desired. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your healthy breakfast cookies!
Notes
- To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use dairy-free chocolate chips.
- For a nut-free version, replace nut butter with sunflower seed butter.
- Store baked cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- You can swap maple syrup with honey if preferred (not vegan).
- Adding walnuts is optional but adds a nice crunch and extra nutrition.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
