I make a lot of muffins. No, really, a LOT. They are a staple in our home for breakfast and snacks and are hands down my favorite way to pack some whole grains, fruits, veggies and even protein into the morning, while pleasing some incredibly picky eaters. While my daughter could probably eat the same muffin for months at a time, I get bored making the same muffin over and over. This weekend I decided to take the same ingredients and turn them into breakfast cookies.
It worked. Yay! And Yum!
Cookies. For breakfast. Packed full of whole grains, fruit and protein = Winning!
This is definitely a “cakey” cookie if you will, big and soft. If I wasn’t making these for my daughter who has a nut allergy, I would have added some walnuts or pecans to these as well. Feel free to add as little or as much chocolate to these as you like, or come up with your own creative mix ins. I chopped up my chocolate chips (I was out of minis, sometimes you gotta do what you gotta do). I love to use mini chips or chopped up chocolate to make a smaller amount of chocolate appear to go further in the kiddo’s eyes.
You want to either line your baking sheet, or remove the cookies from the sheet as soon as you pull them out of the oven (transfer to a wire rack) as they will want to stick otherwise. If you get them off right away though, you should be fine.
Want some other delicious recipes for breakfast? I mentioned loving muffins, right? Here are some of our favorites!