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5.0 from 216 votes

The Most Delicious Breakfast Cookies

The most delicious healthy breakfast cookies made with protein-packed nut butter plus plenty of fiber and omega-3s from flaxseed meal, chia seeds, and hemp hearts. These easy breakfast cookies are naturally sweetened with ripe bananas and a little pure maple syrup for the perfect kid-friendly breakfast or snack. They're also great for breastfeeding mamas!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 15 servings
Calories: 178 kcal
Course: Breakfast , Snacks
Cuisine: American , Vegan

Ingredients

  • 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 on top of cookies
  • Optional: ⅓ cup chopped walnuts
  • Topping:
  • Flaky sea salt, for sprinkling

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 10 to 14 minutes or until they’re set, but still soft.
  6. 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 make these vegan: use a flax egg instead of a regular egg and dairy free chocolate chips.

Nutrition Information

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%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 178

% 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.