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Chocolate Tri-Seed Breakfast Cookies
Packed with plant-based protein, fiber and healthy fats, these soft-baked breakfast cookies are studded with melty semi-sweet cacao wafers for rich flavor and feel-good nourishment in every bite. Perfect for meal prep, busy mornings or an energizing snack, they’re an easy way to enjoy a better-for-you chocolate treat any time of day.
INGREDIENTS1 cup very ripe mashed banana |
DIRECTIONSHeat oven to 350°F. Line two baking sheets with parchment paper and set aside. To a large bowl, add mashed banana, peanut butter, egg, coconut oil, maple syrup, and vanilla. Whisk together until well combined. To same bowl, add oats, brown rice flour, Tri-Seed Blend, cinnamon, baking soda, and salt, and mix together until just combined. Fold in chopped wafers. Allow mixture to rest for 5 minutes. Then portion out 3-tablespoon sized scoops for each cookie. Bake 10-12 minutes, or until edges have lightly browned. Let cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely. Enjoy! Makes 17 cookies Submitted by Kristan Raines | The Broken Bread |
Packed with plant-based protein, fiber and healthy fats, these soft-baked breakfast cookies are studded with melty semi-sweet cacao wafers for rich flavor and feel-good nourishment in every bite. Perfect for meal prep, busy mornings or an energizing snack, they’re an easy way to enjoy a better-for-you chocolate treat any time of day.
Ingredients
1 cup ripe banana, mashed
⅓ cup + 2 Tbsp. creamy nut butter
1 large egg
1½ Tbsp. liquid coconut oil
4 Tbsp. pure maple syrup
1 tsp. vanilla extract
1½ cups rolled oats
½ cup brown rice flour
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¼ cup Navitas Organics Superfood+ Tri-Seed Powder Blend
¾ tsp. cinnamon
½ tsp. baking soda
½ tsp. kosher salt
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⅓ cup Navitas Organics Semi-sweet Cacao Wafers, chopped
Directions
Heat oven to 350°F. Line two baking sheets with parchment paper and set aside.
To a large bowl, add mashed banana, peanut butter, egg, coconut oil, maple syrup, and vanilla. Whisk together until well combined.
To same bowl, add oats, brown rice flour, Tri-Seed Blend, cinnamon, baking soda, and salt, and mix together until just combined. Fold in chopped wafers.
Allow mixture to rest for 5 minutes. Then portion out 3-tablespoon sized scoops for each cookie.
Bake 10-12 minutes, or until edges have lightly browned. Let cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely. Enjoy!