Chocolate Chip Breakfast Cookies Recipes

BREAKFAST CHOCOLATE CHIP COOKIES

Steps:

• Whisk together flour, baking soda & salt, then set aside.
• In a mixing bowl, combine sugar, honey and butter. Mix until smooth. Add applesauce, egg and vanilla.
• Add dry ingredients to sugar mixture in 3 parts, mixing between each addition. Add in granola & chocolate chips, then mix until combined.
• Drop by 1.5 TBSP cookie scoopfuls onto cookie sheets lined with parchment paper.
• Bake at 375 degrees F for 10-12 minutes. Cool on cookie sheets for 10 minutes, before transferring to cooling racks.

BREAKFAST COOKIES

Steps:

• *Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that's like eating mini muffins in the form of a cookie. If you'd prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there - if you want to use a liquid sweetener, just cut back on the banana or applesauce.Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies-I used a mini cookie scoop-and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.View Nutrition Facts

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

CHOCOLATE CHIP BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
• Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips.
• Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly.
• Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.

CHOCOLATE BREAKFAST COOKIES

Steps:

• *For the no-bake version, I like using softened coconut butter because the cookies will be firmer, but any nut butter or allergy-friendly sub can be used.If baking, start by preheating the oven to 325 F. Stir together all ingredients, then scoop onto a greased tray. I used a mini cookie scoop. You can flatten the cookie balls if desired. Either chill until firm, or bake 10 minutes and then let cool another 10 before trying to remove from the tray.View Nutrition Facts