Description

These delicious breakfast cookies are packed with wholesome ingredients like ripe bananas, nut butter, flaxseed, chia seeds, and hemp hearts, making them a nutritious and satisfying option to start your day. Naturally sweetened with maple syrup and bananas, they are perfect for a healthy, kid-friendly breakfast or snack. Additionally, they are easy to make and can be enjoyed by breastfeeding mothers looking for nutrient-rich snacks.

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

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Instructions

Preheat Oven: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside to prepare for baking.
Mix Wet Ingredients: In a large bowl, combine the mashed ripe bananas, natural nut butter or almond butter, pure maple syrup, egg or flax egg, and pure vanilla extract. Stir until mixture is smooth and well combined.
Add Dry Ingredients: Add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt to the wet ingredients. Stir until just combined to avoid overmixing. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and optional chopped walnuts. Let the dough rest for 5 minutes to allow ingredients to hydrate.
Scoop Dough: Using a large cookie scoop, portion approximately 3 tablespoons of dough per cookie onto the prepared baking sheet. Space cookies about 2 inches apart. Top each cookie with a few extra chocolate chips for decoration and added flavor.
Bake Cookies: Bake in the preheated oven for 10 to 14 minutes, or until the cookies are set but still soft in the center, ensuring a chewy texture.
Cool and Serve: Remove the baking sheet from the oven and immediately sprinkle the cookies with flaky sea salt if desired. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy as a healthy breakfast or snack option.

Notes

These breakfast cookies are packed with protein from nut butter, omega-3s from flaxseed meal, chia seeds, and hemp hearts, and fiber for sustained energy.
They are naturally sweetened using ripe bananas and pure maple syrup, making them kid-friendly and nutritious.
Flax egg can be used as a vegan substitute for the regular egg to make the recipe vegan-friendly.
Perfect for breastfeeding mothers needing extra nutritious snacks throughout the day.
Optional walnuts add a nice crunch and extra healthy fats but can be omitted for nut allergies or preferences.

Nutrition

Serving Size: 1 cookie
Calories: 178 kcal
Sugar: 8 g
Sodium: 150 mg
Fat: 8.4 g
Saturated Fat: 1.6 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 22.1 g
Fiber: 3.4 g
Protein: 5.7 g
Cholesterol: 20 mg