Description
These delicious breakfast cookies are packed with wholesome ingredients like bananas, oats, flaxseed, and nut butter, making them a nutritious and convenient morning treat. Sweetened naturally with maple syrup and studded with chocolate chips and optional walnuts, they are easy to prepare and bake until soft and perfectly set.
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 oven and prepare baking sheet: Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking.
- 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. Mix well until the mixture is smooth and uniform.
- Add dry ingredients: To the wet mixture, add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt. Stir gently until just combined. Then fold in rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if using. Let the dough rest for 5 minutes to allow ingredients to hydrate.
- Scoop the dough: Using a large cookie scoop or spoon, drop about 3 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Add a few extra chocolate chips on top of each cookie for garnish.
- Bake the cookies: Bake in the preheated oven for 10 to 14 minutes, until the cookies are set yet still soft in the center.
- Cool and serve: Remove cookies from the oven, sprinkle with flaky sea salt if desired, and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before enjoying.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use dairy-free chocolate chips.
- If desired, you can add ⅓ cup chopped walnuts for extra crunch and flavor.
- Make sure bananas are very ripe to maximize natural sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These cookies make a great grab-and-go breakfast or snack option.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
