The Most Delicious Breakfast Cookies
User Reviews
5
The Most Delicious Breakfast Cookies
Description
The recipe begins by combining mashed bananas, peanut butter, maple syrup, egg, and vanilla extract to produce a smooth wet mixture. Dry ingredients including oat flour, flaxseed meal, cinnamon, baking soda, salt, and old-fashioned oats are folded in, followed by nutrient-dense additions like hemp hearts, chia seeds, chocolate chips, and optional walnuts. After resting briefly, large spoonfuls of the dough are baked at 350°F until set but still soft, resulting in cookies with tender centers and lightly crisp edges. A sprinkling of flaky sea salt on top enhances the flavor contrast. These cookies can be made vegan by replacing the egg with a flax egg and using dairy-free chocolate chips. They serve as a filling snack or grab-and-go breakfast component.
Ingredients
- Wet Ingredients:
- 2 banana large extra ripe; mashed
- ½ cup natural peanut butter 128g; or almond butter
- ¼ cup maple syrup 78g; pure
- 1 egg large; or flax egg (for vegan option
- 2 teaspoons vanilla extract pure
- Dry Ingredients:
- 1 cup oat flour 92g
- 3 tablespoons flaxseed meal
- ½ teaspoon ground cinnamon
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup rolled oats old fashioned, 95 g
- 2 to 3 tablespoons hemp hearts
- 1 tablespoon chia seeds
- ⅓ cup semi-sweet chocolate chips 60g; plus extra for on top of cookies
- walnuts optional; ⅓ cup; chopped
- Topping:
- sea salt flaky; for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
- Mix together the wet ingredients: In a large bowl, add the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Mix until smooth and well combined.
- Stir in the dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Stir in the oats, hemp hearts, chia seeds, chocolate chips and walnuts (if using). Allow the dough to sit for 5 minutes while you clean up and put away your ingredients.
- Scoop the dough: Use a large cookie scoop to scoop the dough onto prepared baking sheets, about 3 tablespoons dough per cookie. Be sure to keep about 2 inches of space between each cookie. Top each cookie with a few extra chocolate chips.
- Bake for 10 to 14 minutes or until they’re set, but still soft.
- Cool: Remove from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!
Notes
- To prepare a vegan version, substitute the egg with a flax egg and use dairy-free chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 178cal | 9% |
| Carbohydrates | 22.1g | 7% |
| Protein | 5.7g | 11% |
| Fat | 8.4g | 13% |
| Saturated Fat | 1.6g | 8% |
| Fiber | 3.4g | 14% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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