Description

These delicious breakfast cookies are a wholesome and satisfying treat perfect for starting your day. Made with ripe bananas, natural nut butter, oats, and packed with nutritious ingredients like flaxseed, chia seeds, and hemp hearts, they offer a great balance of protein, fiber, and healthy fats. Sweetened naturally with maple syrup and studded with semi-sweet chocolate chips, these cookies are soft, flavorful, and easy to make, ideal for a grab-and-go breakfast or a healthy snack.

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 the oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This helps prevent the cookies from sticking and ensures even baking.
Mix wet ingredients: In a large bowl, combine the mashed ripe bananas, natural peanut or almond butter, pure maple syrup, egg (or flax egg for vegan option), and vanilla extract. Stir these together until the mixture is smooth and fully combined.
Combine dry ingredients: To the bowl with the wet ingredients, add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt. Stir gently until just combined. Then fold in the rolled oats, hemp hearts, chia seeds, semi-sweet chocolate chips, and walnuts if using. Let the dough rest for 5 minutes to allow flavors to meld and chia seeds to absorb moisture.
Scoop the dough: Using a large cookie scoop or spoon, drop about 3 tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Top each cookie with a few extra chocolate chips for added indulgence.
Bake: Place the baking sheet in the oven and bake for 10 to 14 minutes, or until the cookies look set around the edges but remain soft in the center. This ensures a chewy, moist texture.
Cool and finish: Remove the cookies from the oven, and while still warm, sprinkle lightly with flaky sea salt for a delicious contrast of flavors. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy fresh or store for later!

Notes

To make these cookies vegan, substitute the regular egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes).
You can swap peanut butter for almond butter or any other natural nut butter based on preference or allergies.
Flaky sea salt topping is optional but highly recommended for enhancing the cookie’s flavors.
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Feel free to omit walnuts or replace with other nuts or seeds to suit dietary needs or preferences.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 7 g
Sodium: 90 mg
Fat: 8 g
Saturated Fat: 1.2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 15 mg