Description

These Healthy Chocolate Breakfast Cookies are a delicious and nutritious way to start your day. Made with wholesome ingredients like oats, ripe bananas, natural peanut butter, and seeds, they provide a perfect balance of fiber, protein, and healthy fats. Sweetened naturally with cocoa powder and optional maple syrup, these cookies are baked to perfection for a soft, satisfying treat that’s perfect for busy mornings or a wholesome snack.

Ingredients

Dry Ingredients

2 cups (225g) quick oats
¼ cup (20g) unsweetened cocoa powder
¼ cup (40g) mini chocolate chips

Wet Ingredients

2 ripe bananas (approx. 280g or 1 ¼ cups), mashed
½ cup (125g) natural peanut butter
1 Tablespoon maple syrup or agave syrup (optional)
1 Tablespoon coconut oil
½ teaspoon vanilla extract
2 Tablespoons water, or more as needed

Seeds

2 Tablespoons pumpkin seeds
2 Tablespoons sunflower seeds
2 Tablespoons hemp seeds

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Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium mixing bowl, combine the quick oats with the unsweetened cocoa powder until evenly mixed.
Add Wet Ingredients and Seeds: Add the mashed bananas, natural peanut butter, coconut oil, vanilla extract, and maple or agave syrup if using, into the oat mixture. Stir in the mini chocolate chips, pumpkin seeds, sunflower seeds, and hemp seeds. Add a few spoonfuls of water and mix well. If the mixture feels dry or crumbly, add water one tablespoon at a time until the batter holds together well.
Form Cookies: Use an ice cream scoop or spoon to scoop out balls of the mixture. Place them on the prepared baking sheet and gently flatten the tops to shape them like cookies.
Bake: Bake in the preheated oven for 15 minutes or until the cookies are set and slightly firm to the touch.
Cool and Store: Transfer the baked cookies to a cooling rack and allow them to cool completely. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

For a sweeter cookie, add the optional maple or agave syrup, but you can omit it if you prefer less sugar.
You can substitute any nut or seed butter if peanut butter is not available or preferred.
Ensure bananas are ripe for natural sweetness and moisture.
Add water gradually to avoid overly wet dough.
These cookies keep well refrigerated and can be enjoyed cold or at room temperature.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American