Description
These breakfast cookies are a wholesome, delicious way to start your day, combining ripe bananas, nut butter, oats, and a touch of chocolate. Perfectly soft and chewy with a hint of cinnamon and a sprinkle of flaky sea salt, they make for an energizing breakfast or snack that’s naturally sweetened and nutrient-packed.
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: 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, and vanilla extract. Mix until smooth and well combined.
- Add Dry Ingredients: Stir in the oat flour, flaxseed meal, cinnamon, baking soda, and kosher salt until just combined. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if using. Allow the dough to rest for 5 minutes to thicken.
- Scoop 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. Top each cookie with a few extra chocolate chips.
- Bake: Bake for 10 to 14 minutes, until cookies are set but still soft to the touch.
- Cool and Serve: Remove cookies from the oven, sprinkle with flaky sea salt if desired, and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- To make these cookies vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, set for 5 minutes) and use dairy-free chocolate chips.
- Ensure bananas are very ripe for natural sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Chopped walnuts are optional but add a nice crunch and extra protein.
Nutrition
- Serving Size: 1 cookie (approx. 45g)
- Calories: 140
- Sugar: 7g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
