Breakfast Cookies
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!
Nutrition Facts
Ingredients
Instructions
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.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Lovefromtheoven →Chef's Notes
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.
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Reviews from the Original Source
Hi wow those cookies sound awsome.cant wait to try the rrcipe.cookies are my favourite food.i will add walnuts to mine yum yum.
Ok the batter is just plain delicious! I subbed 1 cup of coconut sugar for both the brown and white sugar, coconut oil for the butter, and sour cream for the yogurt. My add-ins were 3/4 c unsweetened shredded coconut and 3/4 c semi sweet chocolate chips. YUMMY. I have to send these with my kids to school so I don't eat them all!
Great idea! My 5 year old is thrilled at the prospect of cookies for breakfast. I made these with a couple of modifications and am happy to report success- I added a cup of shredded zucchini to bump up the veggies in my son's life and reduced the sugar by 1/3c. Thank you so much for sharing!!
Just made these -- so good! I made them as pan cookies (9x12 pan, 325 deg). Delicious, cakey and fudgy. I had an extra banana so I threw that in and used peanut butter chips. Will definitely make again, thank you for sharing your recipe.
Made these this morning with my 3 and 5 year old! They both love them -- as do I. The only substitution I made was using Splenda in place of the sugar. We made 36 cookies with this recipe (and they are pretty big!) By my calculations (which I did on Fitness Pal) each cookie is about 80 calories and 1.3 grams of fat.
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