The Most Delicious Breakfast Cookies
The most delectable and wholesome breakfast cookies crafted with nut butter for a protein boost, combined with flaxseed meal, chia seeds, and hemp hearts to deliver abundant fiber and omega-3s. Sweetened naturally with overripe bananas and pure maple syrup, these cookies are a delightful and nutritious option for kids and adults alike. They are especially suitable for breastfeeding mothers, offering a nourishing and satisfying treat.
Ingredients
- Wet Ingredients:
- 2 large overripe bananas, thoroughly mashed
- ½ cup 128g natural almond or peanut butter
- ¼ cup 78g pure maple syrup
- 1 large egg or flax egg for a plant-based alternative
- 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 –3 tablespoons hemp hearts
- 1 tablespoon chia seeds
- ⅓ cup 60g semi-sweet chocolate chips, with additional chips for garnish
- Optional: ⅓ cup chopped walnuts
- Topping:
- Flaky sea salt for sprinkling
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line a spacious baking sheet with parchment paper to prevent sticking and set it aside.
- Combine Wet Ingredients: In a large mixing bowl, add the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Stir thoroughly until the mixture is smooth and uniform.
- Incorporate Dry Ingredients: To the wet mixture, add oat flour, flaxseed meal, ground cinnamon, baking soda, and salt. Mix until just combined. Gradually fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if desired. Let the dough rest for 5 minutes to thicken slightly.
- Shape the Cookies: Using a large cookie scoop, portion approximately 3 tablespoons of dough per cookie onto the prepared baking sheet, ensuring about 2 inches of space between each. Press a few extra chocolate chips onto the tops of the cookies for presentation.
- Bake: Place the cookies in the oven and bake for 10–14 minutes, or until the edges are set and the centers remain soft. Avoid overbaking to maintain a tender texture.
- Cool: Remove the cookies from the oven and sprinkle them lightly with flaky sea salt while still warm. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Enjoy these wholesome and satisfying cookies as a breakfast staple or a nourishing snack!