Breakfast cookies

they do exist

I’m not one to gatekeep especially when it comes to recipes that are both kid and adult approved. I recently tried my hand at these “Breakfast Cookies” that were not only easy to make but easy to eat more than one. My kids thought I was cool giving them cookies for breakfast, so I encourage you to try these even if it’s just for cool mom points. I served them the first morning our kids went back to school after a two-week long spring break as a way to amp them up about going back. And let’s be honest, it was a way for my husband and me to celebrate our kids going back to school!

They are packed with healthy ingredients like flaxseed, chia seeds, hemp hearts and oats and a bit o’ nut butter.

BREAKFAST COOKIES

Prep time: 15 min

Cook time: 10 min

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 teaspoons 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

INSTRUCTIONS:

• Preheat the oven to 350 degrees F (175 celsius). 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!

À la prochaine,

Kathryn