Cookies for breakfast? Absolutely! These cookies are packed full of whole grains with white whole wheat flour and oats, have protein and calcium from Greek yogurt and the goodness of bananas. These are a great start to the day for picky eaters!
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
1 1/4cupswhite whole wheat flour
2/3cupcocoa powderpreferably dark cocoa
1/2cupGreek yogurtI used vanilla flavor
1large ripe banana
1cupWhite Chocolate Chips or other mix in of your choice
Preheat oven to 350 degrees.
In a large bowl, combine your white whole wheat flour, oats, cocoa powder, salt, baking soda and baking powder. Set aside.
In a mixing bowl, combine your softened butter, Greek yogurt and banana. Mix with a mixer until smooth. Add in sugar and brown sugar and mix until well combined. Mixture may have a slightly curdled appearance due to the yogurt, don't worry, this is okay. Add in your eggs and vanilla and mix well.
Slowly add in dry ingredients to wet ingredients, stirring until combined, but not over mixing. Add in your chocolate chips or other mix ins.
Drop your cookies onto a cookie sheet lined with parchment paper or a Silpat (if you do not have these, make sure to lightly spray your pans with cooking spray and remove cookies immediately after taking out of the oven, to avoid sticking). Use approximately two tablespoons of cookie dough per cookie (a large cookie scoop). Leave 2" of space between cookies.
Bake for approximately 10-12 minutes. Remove from oven and allow to cool.
Leftovers can be stored in freezer bags in the freezer. Take a cookie out for breakfast and pop into the microwave for a few seconds to defrost.