I started a new full-time job on Monday. As excited as I am to be part of an amazing company, this life change means I can no longer mosey into the kitchen around 10am when my stomach starts to growl and heat up leftovers or make my favorite smoothie bowl.
Now – like most grown-ups – I have to plan ahead. Breakfast, lunch and snacks need to be thought out and packed up ahead of time.
Luckily, thinking of tasty, healthy on-the-go foods is fun for me. Especially when it means I get to make and bake things like Breakfast Cookies!
“Breakfast Cookies” seem to be kind of a thing. They pop up in my Pinterest and Instagram feeds a lot — and although I always thought this idea was genius (who wouldn’t want to eat a cookie for breakfast?) — I haven’t ever gotten hooked or tried to make my own. Until now.
I knew my own version of a Breakfast Cookie would need to involve these two ingredients: peanut butter and chocolate. (Obviously). I also knew they should be sweet enough to taste cookie-ish but not so sweet that they tasted more like dessert than breakfast. And I of course wanted to pack them with whole grains, protein and healthy fat so they’d truly satisfy like a morning meal.
I now have a container of these ready-to-go in my fridge. Perfect for breakfast or a snack on-the-run!
- 2 Tbsp coconut oil
- 2 heaping Tbsp peanut butter (I used Justin's)
- ¼ cup honey
- 1 Tbsp brown sugar
- 1 large egg
- ½ cup plain Greek yogurt (I used Stonyfield whole milk Greek)
- 1 tsp vanilla
- 1½ cups oats
- ¼ cup flaxseed meal (I used Bob's Red Mill)
- ¼ cup chopped walnuts (or use peanuts)
- ¼ tsp salt
- ½ tsp cinnamon
- Pinch nutmeg
- ½ cup chocolate chips or chopped chocolate
- Whisk together coconut oil, peanut butter, honey and brown sugar in the bottom of a mixing bowl.
- Beat in egg, vanilla yogurt, cinnamon, salt and nutmeg.
- With a spatula, stir in oats, flax, and walnuts.
- Refrigerate mixture for 30 minutes.
- Preheat oven to 325 and line a baking sheet with parchment paper.
- Form balls of dough (2-3 Tbsp), place on sheet and use fingers to flatten slightly.
- Bake 16-18 minutes or until slightly firm to the touch and beginning to brown on the top and edges.
- Let cool 5 minutes on a baking rack.
- Extra cookies can be stored in an airtight container in the fridge for up to a week. Warm cookies slightly in the toaster oven or for 10 seconds in the microwave before enjoying.