Description
These delicious breakfast cookies are a wholesome and satisfying way to start your day. Made with ripe bananas, natural nut butter, oat flour, seeds, and a touch of chocolate chips, they offer a perfect balance of sweetness and nutrition. Easy to make and customizable with nuts, they are vegan-friendly when using a flax egg and dairy-free chocolate chips, making them a great grab-and-go breakfast or snack 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 teaspoons 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 and prepare baking sheet: Preheat the oven to 350 degrees 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. Mix until smooth and well combined to create a consistent wet base.
- Incorporate dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet mixture. Stir just until 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 hydrate the ingredients.
- Scoop the dough: Using a large cookie scoop, portion about 3 tablespoons of dough per cookie onto the prepared baking sheet, spacing cookies about 2 inches apart to allow for spreading. Top each cookie with a few extra chocolate chips for garnish.
- Bake the cookies: Bake in the preheated oven for 10 to 14 minutes or until the cookies are set but remain soft in the center. Keep an eye on them to avoid overbaking.
- Cool and serve: Remove from the oven and, while still warm, sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy once cooled or slightly warm.
Notes
- To make these cookies vegan, substitute the large egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and set to gel).
- Use dairy-free chocolate chips to keep the recipe vegan-friendly.
- Feel free to swap walnuts with other nuts or seeds as preferred.
- For extra chewiness, let the dough rest before baking as suggested to absorb liquids.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
