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.

Chocolate Chunk Breakfast Cookies

Author Christi Johnstone

Ingredients

4 Ripe Bananas
1/2 Cup Greek Vanilla Yogurt
1/4 Cup Butter Softened
2 Eggs
1 TBSP Vanilla
2/3 Cup Packed Dark Brown Sugar
2 Tsp Baking Soda
2 1/2 Cups White Whole Wheat Flour
2 Cups Oats
1 Cup Oat Bran
1/2 tsp salt optional
1/2-1 Cup Chocolate Chips or Chunks

Instructions

Preheat Oven to 350 degrees F.
If possible, line your baking sheets with a Silpat or parchment paper (you can skip this step, just make sure to remove your cookies from the baking sheet the moment they come out of the oven, they are inclined to stick).
In a food processor (or mixer) puree/blend together bananas, yogurt, butter, eggs and vanilla until well combined. In a separate bowl, mix together brown sugar, baking soda, white whole wheat flour, oats, oat bran and salt (if using). Combine wet and dry ingredients, stirring until combined but do not over mix.
Drop by scoops (approximately two tablespoons in size, which for me was a small ice cream scoop) onto a cookie sheet. Bake for 10-14 minutes or until they are lightly browned. Remove from oven and immediately remove from pan and transfer to a wire rack, allowing to cool.
Makes approximately 32 cookies. We keep ours in the freezer to remain fresh, and either take out the night before and let thaw or just pop in the microwave for a few seconds. Enjoy!

Want some other delicious recipes for breakfast? I mentioned loving muffins, right? Here are some of our favorites!

Peanut Butter Oatmeal Chocolate Chip Cookie Muffins