The Most Delicious Breakfast Cookies
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
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!
Hemp hearts/seeds are a commonly used herb in Chinese medicine that we call Huo Ma Ren. Its actions are to moisten the Intestines, unblock Food Stagnation caused by Dryness, nourish Yin and relieve constipation caused by Yin Deficiency. It is also known to cool Heat and aid the healing of sores.
Hemp hearts are an excellent source of nutrients, especially unsaturated fatty acids and essential amino acids. Research shows that the benefits of hemp seeds include their ability to alleviate constipation, support cardiovascular health, improve dermatological issues and ameliorate gastrointestinal diseases.
Hemp seeds do not contain the cannabinoids that are found in the psychoactive cannabis. Cannabinoids like CBD and THC are found in the leaves and flowers of the plant but not in the seeds. This superfood has health benefits like omega-3 and omega-6 fatty acids and lots of antioxidants.
They have an excellent 3:1 balance of omega-3 and omega-6 fatty acids, which promote cardiovascular health. Hemp hearts are high in GLA, an essential omega-6 fatty acid that’s been proven to naturally balance hormones. They are the “perfect protein” not only containing all 20 amino acids, but also each of the nine essential amino acids that our bodies cannot produce. Hemp seeds are rich in multiple minerals, including manganese, copper, magnesium, phosphorus, thiamin and zinc.
INGREDIENTS
Wet Ingredients
2 large extra ripe bananas, mashed
½ cup natural peanut butter or almond butter
¼ cup pure maple syrup
1 large egg or flax egg* (for vegan option)
2 teaspoons pure vanilla extract
Dry Ingredients
1 cup oat flour
3 tablespoons flaxseed meal
½ teaspoon ground cinnamon
½ teaspoons baking soda
½ teaspoon kosher salt
1 cup old fashioned rolled oats
2 to 3 tablespoons hemp hearts
1 tablespoon chia seeds
⅓ cup semi-sweet chocolate chips, plus extra for on top of cookies
Optional: ⅓ cup chopped walnuts
Toppings
Flaky sea salt, for sprinkling
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
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.
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.
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.
Bake for 10 to 14 minutes or until they’re set, but still soft.
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!
TIPS FOR MAKING THE BEST BREAKFAST COOKIES
Be sure to use very ripe bananas so that the cookies turn out sweet enough.
Remember to let the dough sit for 5 minutes after mixing all of the ingredients so that it comes together.
Don’t over bake the cookies — pull them out once they’re set, but note that they’ll still be soft. They’ll continue to set as they cool!
photo and recipe credits to Ambitious Kitchen
