Do you typically think of cookies as a breakfast food?
If you’ve been following us for a while than you most definitely should. We’ve got a plethora of breakfast cookie recipes such as:
Banana Chocolate Chip Breakfast Cookies
Lemon Blueberry and Oat Breakfast Cookies
Well here’s another one to add to the list – Coconut Chocolate Chip Breakfast Cookies.
Why shouldn’t we think of cookies as a breakfast food? They are delicious and satisfying and if that is what you are craving for breakfast, you should enjoy it. My only beef with traditional cookies is that they can lack in the fullness factor. So for me, what I look for in a cookie I want to eat for breakfast is some staying power. And these Coconut Chocolate Chip Breakfast Cookies are loaded with oats, peanut butter, sunflower seeds, an egg and coconut. The trifecta of fat, fibre and protein will help keep you full and satisfied and of course, there’s chocolate.
Another thing that differentiates the dessert cookie from a breakfast cookie is the sweetness. When I’m craving a chocolate chip cookie, I want it to be chewy and sweet. But for breakfast, I usually don’t want something overly sweet. Hence, I’ve kept the sweetness down a bit. That being said, if you like your brekkie sweeter, feel free to up the amount of honey.
Now, if you want to eat a standard chocolate chip cookie for breakfast, you go for it. Heck, I’ll join you! But when you want something a little different, give these Coconut Chocolate Chip Breakfast Cookies a try.
Dara
Coconut Chocolate Chip Breakfast Cookies
Print recipe| Serves | 8 cookies |
| Meal type | Breakfast, Snack |
Ingredients
- 1 cup rolled oats
- 3/4 cups whole wheat flour
- 1/2 cup chocolate chips
- 1/4 cup unsweetened flaked coconut
- 1/4 cup sunflower seeds
- 1 Tsp cinnamon
- 1/2 Tsp baking soda
- 1/4 Tsp salt
- 1/4 cup canola oil
- 1/4 cup peanut butter
- 1/3 cup honey
- 1 egg
Note
Feel free to sub whatever you have on hand for the sunflower seeds - raisins, dried cranberries or pumpkin seeds would all be delicious. You could also bake up a double batch and store them in the freezer. Reheat for a minute in the microwave when ready to eat.
Directions
| 1. | Preheat oven to 350 degrees and line a baking sheet with parchment paper. |
| 2. | In a large bowl mix together oats, whole wheat flour, chocolate chips, sunflower seeds, coconut, cinnamon, baking soda and salt. In a small bowl whisk together canola oil, peanut butter, honey and an egg. |
| 3. | Add wet ingredients to dry and stir until just combined. Drop batter onto baking sheet using 1/4 cup measuring cup or ice cream spoon and pat down slightly with your hand to make hockey puck shaped cookies. |
| 4. | Bake for about 10 minutes until lightly brown and fully cooked. Let cool completely on baking sheet, remove and enjoy! |
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