Breakfast Cookies – Rachel Cooks®

Hmm… dry toast, chilly cereal, or breakfast cookies? I’ll take breakfast cookies, please.

These breakfast cookies, loaded with chocolate chips and walnuts, really feel indulgent. And, I confess, they’re a bit extra indulgent than another breakfast choices, like On the spot Pot metal minimize oats or sheet pan eggs. Nevertheless, chocolate breakfast cookies are a hearty breakfast deal with and unimaginable with a scorching cup of espresso or chilly glass of milk.

These sturdy breakfast cookies boast complete grains, a refined style of banana, a tremendous chewy texture, they usually’re low in fats and sugar. You’ll be able to load them with any goodies you want (extra about that later). Breakfast cookies are type of like granola in cookie type.

Versatile Breakfast Cookies

Breakfast cookies are straightforward to make. You’ll be able to actually make and bake breakfast cookies in lower than an hour. Your electrical mixer will do a lot of the arduous be just right for you. You need to use both a stand mixer or a hand mixer, or in case you really feel energetic (or the newborn’s sleeping), the muscle groups in your arm.

The recipe is versatile. Attempt any assortment of mix-ins that you simply desire. The images present chocolate chips and walnuts however the recipe card has numerous solutions for variations. Substitute a special sort of nut or make the cookies nut-free by subbing in pepitas or sunflower seeds. As an alternative of chocolate chips, change it up with white chocolate, milk chocolate, or peanut butter chips. Dried fruit is nice, too, like raisins, dried cherries or cranberries. We love so as to add flaked coconut, too.

Breakfast cookies are usually not only for breakfast. As a result of the cookies are sturdy and preserve properly, they’re good for lunchboxes or whenever you’re on the go. I typically pack breakfast cookies once we journey, for a useful snack when the starvation pangs strike and everybody’s feeling somewhat cranky. The cookies are loaded with complicated carbs in order that they follow you.

Ingredient Notes

• Complete Wheat Flour: You need to use all-purpose flour in case you desire however complete wheat flour is much less processed and comprises extra fiber and diet. The cookies are usually not noticeably “complete wheat”. If you wish to ease into it somewhat extra, use half complete wheat and half all-purpose flour.
• Fast Oats: Fast-cooking oats are merely chopped up somewhat finer than old style (complete oats). After testing the recipe a number of instances, the overall consensus of my household was that they most popular the feel of the breakfast cookies made with fast oats. Old style oats are barely extra seen and make a chewier cookie. Each sorts are effective, actually, and it’s as much as you to decide on which you want greatest. On the spot oatmeal or steel-cut oats will NOT work on this recipe.
• Butter: Cookies require somewhat little bit of fats, on this case butter, which tenderizes the cookie and provides taste, too. I at all times select unsalted (candy) butter for baking.
• Brown Sugar: I just like the mild molasses taste of brown sugar. Both gentle or darkish brown sugar is ok; darkish brown sugar has a barely deeper taste. Make sure to pack it firmly within the measuring cup.
• Greek Yogurt: After we examined this recipe, we in contrast nonfat yogurt with complete milk yogurt. The cookies made with nonfat yogurt unfold an excessive amount of on the baking sheet because of the increased water content material, so I extremely advocate utilizing complete milk Greek yogurt. Make sure to purchase plain yogurt, not flavored.
• Banana: A mashed banana offers pure sweetness and a really gentle banana taste to the cookies. The riper the banana, the sweeter it’s.
• Eggs: A few eggs assist maintain the whole lot collectively.
• Vanilla Extract, Baking Soda, Baking Powder, Salt: These substances are fairly widespread in cookies. They supply taste and preserve the cookies from being too dense.
• Combine-Ins: For the cookies within the images, I stirred in 1 cup of chocolate chips and 1 cup of walnuts. Be at liberty to make your breakfast cookies with any mix-in you like, 2 cups complete any mixture, or only one mix-in. There are many choices listed on the recipe card.

How To Make Breakfast Cookies

Prepare. Place two racks in your oven in order that they’re evenly spaced towards the middle of the oven. Flip your oven on to preheat (350°F). It’s necessary to bake the cookies in a completely preheated oven, in any other case they could burn on the bottoms and never bake evenly. Line two giant baking sheets with parchment paper.

Mix moist substances. Put the softened butter and brown sugar into a big mixing bowl. Use an electrical mixer to mix the 2 substances collectively till the combination is easy and creamy. Add the Greek yogurt, mashed banana, eggs, and vanilla to the bowl. Proceed to beat till the substances are well-combined.

Add dry substances. Measure out the dry substances and add them to the bowl on prime of the moist substances. Evenly stir the flour combination collectively earlier than fully stirring them into the moist substances. You’ll most likely have to do that by hand as a result of the dough will probably be fairly stiff. Combine simply till mixed. You shouldn’t see any dry flour clumps however strive to not overmix the cookie dough.

Add mix-ins. Measure out 2 cups complete of the mix-ins you select and add them to the bowl. Fold them into the cookie dough till they’re evenly distributed.

Form the cookies. Use a big cookie scoop (about 3 tablespoons) to make the cookies. Should you don’t have a cookie scoop, a small ice cream scoop will work or a big spoon. Go away about two inches between every cookie to permit room for spreading because the cookies bake. It is best to have the ability to match all of the cookies on the 2 baking sheets. Should you desire, you possibly can bake them in batches.

Bake. Put the cookie sheets within the preheated oven, one on every rack. Bake the breakfast cookies for 19 to twenty minutes or till they’re set, and golden brown. Cool on the baking sheets for 5 to 10 minutes earlier than transferring the cookies to a wire rack to chill fully.

Make a double batch of breakfast cookies and freeze the additional cookies. They thaw in a short time, and even higher, briefly heat a cookie up within the microwave for a scrumptious cookie that tastes freshly baked. I wish to wrap them individually so they’re straightforward so as to add to lunchboxes within the morning. Breakfast cookies are sturdy and journey properly.

After the breakfast cookies have fully cooled, retailer them in an hermetic container. They’ll carry on the counter for every week, within the fridge for a number of weeks, and within the freezer for as much as 6 months, so long as they’re saved correctly.

• Place two oven racks evenly close to the middle of the oven. Preheat oven to 350°F. Line 2 giant baking sheets with parchment paper or silpat baking sheets.

• Add butter and brown sugar to a big mixing bowl. Utilizing a hand mixer, beat till the combination is easy and creamy.

  ¼ cup unsalted butter, softened, ⅔ cup packed brown sugar

• Add yogurt, mashed banana, eggs and vanilla to the blending bowl; combine properly till totally mixed.

  ½ cup complete milk plain Greek yogurt, ½ cup mashed ripe banana, 2 giant eggs, 1 teaspoon pure vanilla extract

• To the highest of the moist substances, add the flour, oats, baking soda, baking powder, and salt. Evenly combine collectively earlier than stirring into moist substances till simply mixed.

  2 cups complete wheat flour, 1 ½ cups fast oats, ¼ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder

• Fold the mix-ins into the cookie dough, stirring till they’re evenly distributed.

  2 cups mix-ins, resembling chocolate chips and chopped walnuts

• Utilizing a big cookie scoop (3 tablespoons), scoop cookie dough onto ready baking sheets about 2 inches aside.

• Bake for 19 to twenty minutes or till cookies are set and golden brown. You’ll be able to bake each sheets on the identical time or bake the cookies in batches, in case you desire.

• Cool the cookies on the baking sheets for five to 10 minutes earlier than transferring them to a cooling rack. Cool fully earlier than storing in an hermetic container.

• Yogurt: I like to recommend utilizing complete milk Greek yogurt for greatest outcomes. I’ve examined the recipe utilizing nonfat Greek yogurt and the cookies unfold an excessive amount of throughout baking. I’ve not examined different sorts of yogurt.
• Oats: I’ve made breakfast cookies with each sorts of oats, old style (complete oats) and quick-cooking oats. We desire fast oats for a greater texture and look.
• Attainable mix-ins: Flaked coconut, sunflower seeds, pepitas, any sort of nut, white chocolate chips, peanut butter chips, raisins, dried cranberries or cherries, and so on. The diet info was calculated with 1 cup chocolate chips and 1 cup walnuts.
• Storage: Cookies will preserve for 1 week at room temperature. For longer storage, refrigerate them. Additionally they freeze properly. I wish to wrap them individually for straightforward lunchbox treats. 
• Recipe retested and revised December, 2024. Beforehand revealed as Chocolate Walnut Breakfast Cookies. 
• Chocolate walnut breakfast cookies: Use 1¼ cups flour (as an alternative of two cups), and add ¾ cup cocoa powder to the recipe. Stir in 1 cup chocolate chips and 1 cup walnut items.

Serving: 1cookie, Energy: 192kcal, Carbohydrates: 26g, Protein: 4g, Fats: 9g, Saturated Fats: 3g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 1g, Trans Fats: 0.1g, Ldl cholesterol: 21mg, Sodium: 105mg, Potassium: 150mg, Fiber: 2g, Sugar: 12g, Vitamin A: 92IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg

Vitamin info is mechanically calculated, so ought to solely be used as an approximation.

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