Healthy Chocolate Breakfast Cookies

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Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: 9 cookies 1x
Category: Cookies
Diet: Vegan

These healthy chocolate breakfast cookies are chocolaty, naturally sweetened and packed with superfoods to improve energy.

Ingredients

Scale

2 cups (225g) quick oats*
¼ cup (20g) unsweetened cocoa powder
2 (approx. 280g or 1 ¼ cups) ripe bananas, mashed
½ cup (125g) natural peanut butter
1 Tablespoon maple syrup or agave syrup (optional)**
1 Tablespoon coconut oil
½ teaspoon vanilla extract
¼ cup (40g) mini chocolate chips
2 Tablespoons pumpkin seeds
2 Tablespoons sunflower seeds
2 Tablespoons hemp seeds
2 Tablespoons water, or more as needed

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Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combined the quick oats with cocoa powder. Add the mashed bananas, peanut butter, coconut oil and maple (or agave) syrup. Add the mini chocolate chips and all the seeds, a few spoonfuls of water, and mix well. If the mixture is too dry, add more water, one Tablespoon at a time, and stir until combined.
Using an ice cream scoop, shape into balls and place on the baking sheet, flattening the top of each ball.
Bake for 15 minutes, or until set. Transfer to a cooling rack and let cool completely before serving. Store leftovers in an airtight container placed in the refrigerator for up to a week.

Notes

* Note that both quick oats and old-fashioned oats work for this recipe. However, I find the that the cookies stick together better with quick oats.

* For a gluten-free version, make sure you use gluten-free oats.

** I find that these cookies taste better with maple syrup, but you can skip it in the recipe. If doing so, you may need to adjust the amount of water you use in the recipe to ensure the ingredients stick together – you should be able to shape them into a ball.