Description

These Most Delicious Breakfast Cookies are a healthy and satisfying treat perfect for a nutritious start to your day. Made with ripe bananas, natural nut butter, oats, and a blend of fiber-rich flaxseed, chia seeds, and hemp hearts, these cookies are naturally sweetened with maple syrup and feature optional chocolate chips and walnuts for extra flavor. They bake quickly to a soft, chewy texture, making them an ideal kid-friendly breakfast or on-the-go snack packed with protein, fiber, and omega-3s.

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 teaspoons 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 topping
Optional: ⅓ cup chopped walnuts

Topping

Flaky sea salt, for sprinkling

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Instructions

Preheat the oven: Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper and set it aside for later use.
Mix wet ingredients: In a large bowl, combine the mashed bananas, peanut or almond butter, pure maple syrup, egg (or flax egg), and vanilla extract. Stir thoroughly until the mixture is smooth and well combined.
Combine dry ingredients: Add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt to the wet ingredients. Stir gently until just 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 dry ingredients to absorb moisture and thicken slightly.
Scoop the dough: Using a large cookie scoop or tablespoon, drop about 3 tablespoons of dough per cookie onto the prepared baking sheet. Space cookies about 2 inches apart to allow for spreading. Top each cookie with a few extra chocolate chips for garnish.
Bake: Place the baking sheet in the oven and bake for 10 to 14 minutes until the cookies are set but still soft and chewy in the center.
Cool and serve: Remove the cookies from the oven and immediately sprinkle with flaky sea salt if desired. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your wholesome breakfast cookies!

Notes

These cookies are packed with protein from nut butter and omega-3 fatty acids from flaxseed meal, chia seeds, and hemp hearts, making them a highly nutritious breakfast option.
They are naturally sweetened with ripe bananas and pure maple syrup, avoiding refined sugars and keeping the recipe kid-friendly and breastfeeding mama approved.
Flax egg can be used to make a vegan version of these cookies, maintaining a good texture and binding properties.
Feel free to customize by adding chopped walnuts or extra chocolate chips according to preference.
Store baked cookies in an airtight container for up to 5 days or freeze for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 178 kcal
Sugar: 8 g
Sodium: 95 mg
Fat: 8.4 g
Saturated Fat: 1.6 g
Unsaturated Fat: 6.8 g
Trans Fat: 0 g
Carbohydrates: 22.1 g
Fiber: 3.4 g
Protein: 5.7 g
Cholesterol: 15 mg