Oatmeal Chocolate Chip Breakfast Cookies-Picky Eater Approved.
I can't get enough of healthy make-ahead breakfast recipes, and these Oatmeal Chocolate Chip Breakfast Cookies make me so darn happy!!!
I like to sleep in until the laaaaast minute to ensure that I get to be an adrenaline fueled nut job who has to race against the clock to load her fed/clothed/brushed/alive/awake-ish kids onto their school bus in under 30 minutes. I love the rush, what can I say.
MORNINGS ARE THE BEST! (I sincerely hope you have a better handle on your morning routine than I do)
Now can you see why finding easy make-ahead (freezable) breakfast recipes are crucial in my life.
If they also please my picky breakfast eaters, they are better than GOLD.
If you are a Mom (or Dad) reading this, I am guessing you don't have loads of time, so allow me to just hit you with the important adjectives regarding these miracle Oatmeal Chocolate Chip Breakfast Cookies. These delightful baked goods are:
Quick
Easy
Soft
Healthy
Wholesome
CHOCOLATEY
Kid friendly
Adult friendly
Freezer friendly
Delicious
Yummy
And most definitely Pinterest and Facebook Sharing worthy
I think you will find that the ingredients for this cookie are usually on-hand in your pantry. That awards this recipe double bonus points.
The possible odd ball ingredients you may not have hanging around are Oat flour or almond flour.
I personally keep these alternative flours in my pantry because I can easily sub them into recipes instead of white flour. This eases my guilt for how often I bake because it amps up the nutrition of my homemade treats. You can easily find oat flour and almond flour in your grocery store or they can be made at home too.
Bottom line, these breakfast cookies will check all your boxes when you are in need of an easy, all-pleasing, make-ahead breakfast. I predict these Oatmeal Chocolate Chip Breakfast Cookies will wiggle their way right into your morning routine. Now go and enjoy those extra 5 minutes of sleep!
- 2 (about 1 1/2 C) ripe bananas
- 2 eggs
- 1/2 C peanut butter
- 2 TBLS butter (or coconut oil)
- 1 tsp vanilla
- 3-5 TBLS brown sugar (I use 3)
- 1 1/2 C rolled oats
- 1/2 C almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 C chocolate chips
- Pre-heat oven to 350 degrees. In mixer or large both combine all wet ingredients, including: bananas, eggs, peanut butter, and vanilla. Add all the remaining dry ingredients into the wet ingredients, and stir until well combined. Using a large scoop, 1/4 C measuring cup, or a large spoon, place batter in well formed mounds onto parchment lined or cooking sprayed cookie sheet. NOTE* These cookies do not really spread. How they appear on the cookie sheet before they go into the oven is how they will look when they are finished cooking. I like to use a scoop and then gently press down tops so I have nice even looking cookies. Bake at 350 until cookies are set and slightly firm to the touch. About 12-15 minutes.
WANT MORE GRAB-AND-GO BREAKFAST IDEAS?
DIY Pancake and Waffle Mix. Batch prepare your own mixes that you always have on hand. I customize my packets to make small batches perfect for just the kids.
Just as convenient as the boxed varieties but without the crazy colors and chemicals. Best part - you can control the flavors and the amount of sugar.
