The Most Delicious Breakfast Cookies
The most delicious healthy breakfast cookies made with protein-packed nut butter plus plenty of fiber and omega-3s from flaxseed meal, chia seeds, and hemp hearts. These easy breakfast cookies are naturally sweetened with ripe bananas and a little pure maple syrup for the perfect kid-friendly breakfast or snack. They're also great for breastfeeding mamas!
Servings 15 servings
Calories 178cal
Ingredients
- Wet ingredients:
- 2 large extra ripe bananas, mashed
- ½ cup natural peanut butter or almond butter
- ¼ cup pure maple syrup
- 1 large egg or flax egg* (for vegan option)
- 2 teaspoons pure vanilla extract
- Dry ingredients:
- 1 cup oat flour
- 3 tablespoons flaxseed meal
- ½ teaspoon ground cinnamon
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup old fashioned rolled oats
- 2 to 3 tablespoons hemp hearts
- 1 tablespoon chia seeds
- ⅓ cup semi-sweet chocolate chips, plus extra for on top of cookies
- Optional: ⅓ cup chopped walnuts
- Topping:
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
- Mix together the wet ingredients: In a large bowl, add the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Mix until smooth and well combined.
- Stir in the dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Stir in the oats, hemp hearts, chia seeds, chocolate chips and walnuts (if using). Allow the dough to sit for 5 minutes while you clean up and put away your ingredients.
- Scoop the dough: Use a large cookie scoop to scoop the dough onto prepared baking sheets, about 3 tablespoons dough per cookie. Be sure to keep about 2 inches of space between each cookie. Top each cookie with a few extra chocolate chips.
- Bake for 10 to 14 minutes or until they’re set, but still soft.
- Cool: Remove from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!
Notes
*To make these vegan: use a flax egg instead of a regular egg and dairy free chocolate chips.
Nutrition
Serving: 1cookie | Calories: 178cal | Carbohydrates: 22.1g | Protein: 5.7g | Fat: 8.4g | Saturated Fat: 1.6g | Fiber: 3.4g | Sugar: 8g