Delicious Breakfast Cookies (Printable Version)
# What You'll Need:
→ Wet ingredients
01 -
2 large extra ripe bananas, mashed
02 -
½ cup (128g) natural peanut butter or almond butter
03 -
¼ cup (78g) pure maple syrup
04 -
1 large egg or flax egg (for vegan option)
05 -
2 teaspoons pure vanilla extract
→ Dry ingredients
06 -
1 cup (92g) oat flour
07 -
3 tablespoons flaxseed meal
08 -
½ teaspoon ground cinnamon
09 -
½ teaspoon baking soda
10 -
½ teaspoon kosher salt
11 -
1 cup (95g) old fashioned rolled oats
12 -
2 to 3 tablespoons hemp hearts
13 -
1 tablespoon chia seeds
14 -
⅓ cup (60g) semi-sweet chocolate chips, plus extra for topping
15 -
⅓ cup chopped walnuts (optional)
→ Topping
16 -
Flaky sea salt for sprinkling
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
02 -
In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Mix until smooth and well combined.
03 -
Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined.
04 -
Fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts (if using). Allow the dough to rest for 5 minutes.
05 -
Using a large cookie scoop, portion approximately 3 tablespoons of dough per cookie onto the prepared baking sheet, leaving 2 inches between each cookie. Press a few extra chocolate chips on top of each cookie.
06 -
Bake for 10-14 minutes until set but still soft.
07 -
Remove from oven and sprinkle with flaky sea salt if desired. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Handy Tips:
01 -
For a vegan version, substitute a flax egg for the regular egg and use dairy-free chocolate chips.
02 -
These cookies are protein-packed with nut butter and contain omega-3s from flaxseed meal, chia seeds, and hemp hearts.
03 -
Excellent for breastfeeding mothers as the ingredients support lactation.