Save Pin
This protein-packed breakfast cookie recipe has become my morning go-to for busy days when I need something nutritious that can be eaten on the run. The perfect balance of wholesome ingredients creates a treat that feels indulgent while delivering serious nutrition to start your day right.
I created these when searching for portable breastfeeding snacks after my second child was born. The combination of galactagogues like oats and flaxseed was intentional but my whole family quickly claimed them as their favorite breakfast treat.
Ingredients
- Ripe bananas provide natural sweetness and help bind the cookies together
- Natural nut butter delivers protein and creates a soft tender texture
- Pure maple syrup adds just enough sweetness without refined sugar
- Flaxseed meal offers omega3s and creates a nutty depth of flavor
- Oat flour makes these cookies glutenfree while providing a tender crumb
- Old fashioned rolled oats add hearty texture and staying power
- Hemp hearts contain complete protein and essential fatty acids
- Chia seeds expand slightly during baking creating moisture retention
- Dark chocolate chips make these feel like a treat while adding antioxidants
- Walnuts optional add crunch and additional healthy fats
- Flaky sea salt contrast enhances the subtle sweetness of these cookies
Step-by-Step Instructions
- Prepare Your Environment
- Preheat your oven to 350°F and line a baking sheet with parchment paper for easy release and cleanup. Having everything ready before mixing ensures the leavening agents work optimally once activated.
- Mix The Wet Ingredients
- In a large bowl thoroughly mash the bananas until very few lumps remain. Add your chosen nut butter maple syrup egg and vanilla extract. Mix until completely smooth and well combined which creates a consistent texture throughout your cookies.
- Incorporate Dry Ingredients
- Add the oat flour flaxseed meal cinnamon baking soda and salt to your wet mixture. Stir gently just until combined overmixing will develop the gluten substitute proteins in the oat flour leading to tougher cookies. Fold in the oats hemp hearts chia seeds chocolate chips and optional walnuts with a light hand.
- Rest The Dough
- Allow the prepared dough to sit for 5 minutes this critical step gives the chia seeds and flaxseed meal time to absorb moisture and act as binding agents. This rest period ensures proper cookie structure.
- Scoop And Shape
- Using a large cookie scoop portion approximately 3 tablespoon mounds onto your prepared baking sheet. Space them about 2 inches apart as they will spread slightly during baking. Press additional chocolate chips into the tops for visual appeal and chocolate distribution in every bite.
- Bake To Perfection
- Bake for 10 to 14 minutes watching carefully for the sweet spot when edges are set but centers remain soft. These cookies should maintain some tenderness even when fully baked.
- Finish With Flair
- While still warm sprinkle with flaky sea salt if desired. The contrast between sweet and salty elevates these cookies to gourmet status. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Save Pin
The inspiration for these cookies came from my grandmothers oatmeal chocolate chip cookies but with a nutritional upgrade. She always said a little chocolate makes everything better and these cookies prove her wisdom even applies to breakfast!
Storage Solutions
These breakfast cookies maintain their freshness and texture for up to 5 days when stored in an airtight container at room temperature. For longer storage freeze them in a single layer then transfer to a freezerproof container with parchment between layers. They thaw beautifully at room temperature in about 30 minutes or can be gently warmed in a microwave for 15 seconds.
Ingredient Flexibility
The beauty of this recipe lies in its adaptability. The nut butter can be swapped according to preference or allergy concerns sunflower seed butter works wonderfully for a nutfree option. The sweetness can be adjusted by using more or less ripe bananas. Consider dried cranberries or chopped dried apricots as alternatives to chocolate chips for different flavor profiles. Even the oat flour can be substituted with almond flour or a glutenfree flour blend with minimal texture change.
Make Them Your Own
These versatile cookies welcome customization. Try adding orange zest and dried cranberries for a holiday version or incorporate pumpkin pie spice and pepitas in autumn. For extra protein fold in collagen peptides or your favorite unflavored protein powder adjusting liquid slightly if needed. My children love creating their own versions with different mix-ins making cookie preparation a fun family activity while teaching them about nutritious ingredients.
Nutritional Powerhouses
The seemingly simple ingredients in these cookies work synergistically to provide exceptional nutrition. The combination of oats and nut butter creates a complete protein profile. The omega3s from flax chia and hemp support brain health and reduce inflammation. These cookies specifically support hormonal balance making them ideal for women throughout their monthly cycle not just during breastfeeding phases. Their balanced macronutrient profile helps stabilize blood sugar providing sustained energy rather than a quick spike and crash.
Save Pin
Common Questions
- → Can I use different nut butters in these breakfast cookies?
Yes! While the recipe calls for peanut butter or almond butter, you can substitute with cashew butter, sunflower seed butter (for nut-free), or any natural nut/seed butter you prefer. Each will impart a slightly different flavor profile while maintaining the protein content.
- → How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, place parchment paper between layers and thaw at room temperature or microwave for 15-20 seconds before enjoying.
- → Are these cookies suitable for meal prep?
Absolutely! These cookies are perfect for meal prep. Make a batch on Sunday for grab-and-go breakfasts throughout the week. They maintain their texture and flavor well, making them convenient for busy mornings or packed lunches.
- → What can I substitute for hemp hearts if I don't have them?
If hemp hearts aren't available, you can substitute with additional chia seeds, flaxseed meal, sunflower seeds, pumpkin seeds, or even chopped nuts like almonds or walnuts. This will maintain the nutrient profile while adjusting based on what you have in your pantry.
- → Are these cookies sweet enough without added sugar?
The ripe bananas and maple syrup provide natural sweetness, complemented by the chocolate chips. If you prefer a sweeter cookie, you can add 1-2 tablespoons of coconut sugar or honey. Using very ripe bananas with brown spots will maximize natural sweetness.
- → Why are these cookies particularly good for breastfeeding mothers?
These cookies contain ingredients that support lactation, including oats (known to potentially boost milk supply), flaxseeds (containing phytoestrogens), and healthy fats from nut butter and seeds. The nutrient-dense profile provides energy and nutrition for nursing mothers while being easy to eat one-handed during feeding sessions.