The Most Delicious Healthy Breakfast Cookies Recipe
These nutritious and delicious breakfast cookies combine protein-packed nut butter with fiber-rich flaxseed meal, chia seeds, and hemp hearts. Naturally sweetened with ripe bananas and pure maple syrup, they make a perfect healthy breakfast or snack option, especially suitable for kids and breastfeeding mothers. These cookies are easy to prepare, gluten-free, dairy-free, and vegan-friendly when using a flax egg.
- Prep Time: 15 minutes
- Cook Time: 10-14 minutes
- Total Time: 25-29 minutes
- Yield: 15 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Dairy Free, Gluten Free, 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 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 on top of cookies
- Optional: ⅓ cup chopped walnuts
Topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper and set aside.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg (or flax egg), and vanilla extract. Mix until smooth and well combined.
- Combine Dry Ingredients: Add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt to the wet mixture. 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 hydrate the oats and seeds.
- Scoop the Dough: Use a large cookie scoop or spoon to portion about 3 tablespoons of dough per cookie onto the prepared baking sheet. Space the cookies about 2 inches apart. Top each cookie with a few extra chocolate chips.
- Bake: Bake in the preheated oven for 10 to 14 minutes or until the cookies are set but remain soft in the center.
- Cool and Serve: Remove from oven and sprinkle lightly with flaky sea salt if desired. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy as a healthy breakfast or snack.
Notes
- To make these cookies vegan, substitute the large egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to gel) and use dairy-free chocolate chips.
- For nut-free option, substitute nut butter with sunflower seed butter or another allergy-friendly alternative.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze in an airtight container for up to 3 months.
