Description
These breakfast cookies are a delicious and nutritious way to start your day. Made with ripe bananas, natural nut butter, oats, and wholesome seeds, they offer a perfect balance of sweetness and texture. Enhanced with chocolate chips and a sprinkle of flaky sea salt, they provide a satisfying treat that’s both easy to prepare and vegan-friendly if desired.
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 the oven: Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper; set it aside for baking later.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg (or flax egg), and vanilla extract. Stir until the mixture is smooth and fully combined.
- Incorporate dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and kosher salt to the wet mixture. Stir just until combined. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if using. Let the dough rest for 5 minutes to allow the ingredients to hydrate.
- Scoop the dough: Using a large cookie scoop, portion approximately 3 tablespoons of dough per cookie onto the prepared baking sheet, leaving about 2 inches between each cookie. Press a few additional chocolate chips on top of each cookie for an appealing finish.
- Bake: Place the baking sheet in the oven and bake for 10 to 14 minutes, until the cookies are set but still soft.
- Cool and serve: Remove the cookies from the oven, sprinkle with flaky sea salt if desired, and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before enjoying.
Notes
- To make these cookies vegan, substitute the large egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, stirred and allowed to gel for 5 minutes) and use dairy-free chocolate chips.
- These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Feel free to customize with your favorite nuts or seeds for added texture and nutrition.
- Ensure bananas are very ripe for best natural sweetness and moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
