Breakfast Cookies
Soft banana oatmeal breakfast cookies packed with fiber and Omega-3s for a cookie you don’t feel bad about eating first thing in the morning. Makes approximately 12 cookies.
Technically any cookie can be a breakfast cookie if you eat it first thing in the morning, but this cookie won’t have you thinking to yourself, “I really shouldn’t have eaten that.” Slightly more indulgent (though still packed with nourishing Omega-3s and fiber) and an easy grab and go breakfast, this is perfect for those fast mornings where you you only have time to grab something before heading out the door.
This version was developed for my Postpartum meal prep and meal train series in partnership with Bob’s Red Mill, and was lightly adapted from Monique Volz at Ambitious Kitchen recipe.
Ingredients
Wet ingredients:
2 large Overripe bananas, mashed
½ cup (128g) Natural peanut butter
¼ cup (78g) Maple syrup
1 Large egg
2 teaspoons Vanilla extract
Dry ingredients:
1 cup (92g) Oat flour
3 tablespoons Flaxseed meal
½ teaspoon Ground cinnamon
½ teaspoons Baking soda
½ teaspoon Sea salt
1 cup (95g) Bob’s Red Mill Protein Oats
1/4 cup Chia seeds
1 tablespoon Hemp
¼ cup Brewer’s Yeast
⅓ cup (60g) Semi-sweet chocolate chips, plus extra for the top of cookies; the one’s I used are Guittard super cookie chips
Optional: ⅓ cup Walnuts, chopped
Method:
Prepare. Preheat the oven to 350°F (220°C). Prepare two baking sheets with parchment paper.
Make the dough. In a medium sized bowl, combine wet ingredients. In a large bowl, add all dry ingredients except chocolate chips and walnuts, if using. Mix together then pour the wet ingredients into the dry ingredients, and fold together with a rubber spatula. Then add chocolate chips, and walnuts and mix until evenly distributed.
Bake the cookies. Using a ¼ cup cookie scoop, place 6 scoops of dough evenly on the prepared baking sheet, at least 3 inches apart, and press them down slightly. Bake two trays at a time, rotating halfway through. Bake for 12-14 minutes, until set but still soft.
Let cool before eating.
Store in an airtight container in the refrigerator for up to five days or at room temperature for up to three.
Breakfast Cookies
Soft banana oatmeal breakfast cookies packed with fiber and Omega-3s for a cookie you don’t feel bad about eating first thing in the morning. Makes approximately 12 cookies.
Ingredients
Instructions
- Prepare. Preheat the oven to 350°F (220°C). Prepare two baking sheets with parchment paper.
- Make the dough. In a medium sized bowl, combine wet ingredients. In a large bowl, add all dry ingredients except chocolate chips and walnuts, if using. Mix together then pour the wet ingredients into the dry ingredients, and fold together with a rubber spatula. Then add chocolate chips, and walnuts and mix until evenly distributed.
- Bake the cookies. Using a ¼ cup cookie scoop, place 6 scoops of dough evenly on the prepared baking sheet, at least 3 inches apart, and press them down slightly. Bake two trays at a time, rotating halfway through. Bake for 12-14 minutes, until set but still soft.
- Let cool before eating.
- Store in an airtight container in the refrigerator for up to five days or at room temperature for up to three.
