These nutritious and quick breakfast cookies are perfect for a quick snack or
Breakfast is Best
Have I told you how much I like breakfast? I like breakfast and these breakfast cookies are a great addition to your breakfast repertoire.
The base of these cookies is oats in two forms – oat flour and quick oats. Oats are an awesome way to start out the day with a good amount of dietary fiber and plant based protein.
In addition to the oats, the chia, hemp and flax seeds also add more fiber and protein and good omega 3’s. These seeds also can help decrease inflammation and aid in digestion.
Allergen Friendly
These breakfast cookies are naturally gluten free (be sure to use gluten free oats if needed), dairy free and egg free.
They can easily be made peanut free by using sunflower seed butter or cashew butter. The sunflower seed butter may make them turn green!
Mini or Not Chocolate Chips
We use either the Enjoy Life brand chocolate chips or the Hu brand. The HU brand is made with coconut sugar so if I want to be 100% refined sugar free, I use those.
However, I prefer mini chips in this recipe and Hu brand doesn’t have mini chips so sometimes I end up using the Enjoy Life brand. Sometimes I will chop up the Hu brand chips into smaller chocolate chunks. That works well in these cookies too.
Healthy and Delicious Breakfast Cookie
2 extra ripe bananas
½ cup natural peanut butter or allergy friendly option
½ cup pure maple syrup or honey
¼ c water
1 cup oat flour
¼ cup flaxseed meal
2 tablespoons hemp hearts
2 tablespoons chia seeds
2 tablespoons flax seed
½ teaspoons baking soda
½ teaspoon kosher salt
1 cup quick oats (I have used sprouted and regular – both work great)
⅓ cup mini chocolate chips
⅓ cup chopped pecans (optional)
Preheat oven to 350 degrees. Mash 2 bananas in a medium sized bowl. Add 1/2 c peanut butter, 1/2 c sweetener and 1/4 c water. Mix until well combined.
Add the rest of the ingredients (1 c oat flour, 1/4 c flax meal, 2 T hemp hearts, 2 T chia, 2 T flax seed, 1/2 t baking soda, 1/2 t salt, 1 c quick oats, 1/3 c mini choco chips, and 1/3 c chopped pecans) Mix together until just barely combined. Let the mixture sit for a minute or two after you mix it so everything can soak up. The texture changes after a few minutes.
Use a cookie scoop to portion out the dough onto a baking sheet. You can flatten them a little with wet fingers, if you prefer them flatter. Bake for 8-9 minutes until edges are just starting to brown.
Leave a Reply