I have stated this before, but chocolate chip cookies are 100% my favorite. Nothing does it for me like a warm, crispy and chewy chocolate chip cookie. They're just sooo good. But as I've reduced sugar and cut out gluten, they don't always feel as great in my belly as how they tasted in my mouth. But man, that first bite is heaven.
So since I think about food 24/7, I have often dreamed about having chocolate chip cookies for breakfast. It's well documented that nothing tastes better with coffee than some kind of delicious baked good. And to this point, I have make breakfast muffins for years, fulfilling that desire. But a few weeks ago, I decided it was time for something different. Something even more delicious and comforting. Something that used basically the same ingredients as muffins but more cookie like.
It was time for the breakfast cookie.
- 1.5 cups gluten free oats (I love Trader Joes brand)
- 2 free range eggs
- 1 extremely ripe banana
- 1 tablespoon flaxseed meal
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 tsp sea salt
- 1/4 cup Enjoy Life dark chocolate chips or whatever you have laying around.
Ok so there are a couple foodie notes here. You can do 2 eggs and one banana. Or you can do 2 bananas and one egg. You can blend up some of the oats to make oat flour, or you can leave them as is. If you do this, I would recommend blending like 1/2 cup of the oats into flour. You can add more chocolate chips (duh). You can add more cinnamon (it's so good for you). You can omit the salt. You can add coconut flakes. You can sprinkle with hemp seeds. You can probably blend kale up in these bitches and bake that in. The possibilities are endless.
- Whisk eggs and then mash the banana into the eggs. I use a fork for this. Note - use the ripest banana ever. Your banana needs to have black spots all over. It should be mushy... like so ripe that it is attracting fruit flies. This will yield the best result - promise!
- Add the oats into your egg-banana mixture.
- Add chia, flax, cinnamon, vanilla, sea salt and mix until well blended.
- Stir in chocolate chips.
- Lay parchment paper over a cookie pan (makes for easy clean-up)
- Drop spoonfuls of the mixture on your parchment paper and then use the bottom of a glass to push the cookie down into shape - it helps to grease the bottom of the glass with coconut oil.
- Bake at 350 degrees for 12 minutes. Makes like 15 cookies.
- Devour! And then save some for breakfast :)