Description

These Most Delicious Breakfast Cookies are a healthy, fiber-rich treat perfect for breakfast or snacks. Made with ripe bananas, natural nut butter, and packed with flaxseed, chia seeds, and hemp hearts, they provide a balanced mix of protein, omega-3s, and natural sweetness without refined sugars. Easy to make and kid-friendly, these soft, chewy cookies are lightly topped with chocolate chips and flaky sea salt for a satisfying start to your day.

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 topping
Optional: ⅓ cup chopped walnuts

Topping

Flaky sea salt, for sprinkling

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Instructions

Preheat Oven: Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper and set it aside to prepare for baking.
Mix Wet Ingredients: In a large bowl, combine the mashed bananas, natural peanut or almond butter, pure maple syrup, egg (or flax egg for vegan), and pure vanilla extract. Stir everything together until the mixture is smooth and fully combined.
Combine Dry Ingredients: Add the oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt to the wet mixture. Stir gently until just combined. Then fold in the old fashioned oats, hemp hearts, chia seeds, semi-sweet chocolate chips, and walnuts if using. Let the dough rest for 5 minutes to allow the ingredients to meld.
Scoop Dough: Using a large cookie scoop, portion about 3 tablespoons of dough per cookie onto the prepared baking sheet. Leave about 2 inches of space between each cookie. Add a few extra chocolate chips on top of each cookie for a pretty finish.
Bake Cookies: Place the baking sheet in the oven and bake for 10 to 14 minutes or until the cookies are set around the edges but still soft in the center.
Cool and Finish: Remove the cookies from the oven and immediately sprinkle with flaky sea salt if desired. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your nutritious breakfast cookies!

Notes

These breakfast cookies are packed with protein from nut butter and fiber plus omega-3 fatty acids from flaxseed meal, chia seeds, and hemp hearts.
They are naturally sweetened with ripe bananas and pure maple syrup, making them a kid-friendly healthy breakfast or snack option.
Great choice for breastfeeding mothers due to their nutrient density.
For a vegan version, substitute the egg with a flax egg made by mixing 1 tablespoon flaxseed meal with 3 tablespoons water.
Feel free to swap walnuts with other nuts or seeds according to preference or dietary restrictions.

Nutrition

Serving Size: 1 cookie
Calories: 178 kcal
Sugar: 8 g
Sodium: 120 mg
Fat: 8.4 g
Saturated Fat: 1.6 g
Unsaturated Fat: 6.0 g
Trans Fat: 0 g
Carbohydrates: 22.1 g
Fiber: 3.4 g
Protein: 5.7 g
Cholesterol: 20 mg