If you are looking for ways to sneak whole grains into your family’s diet, this recipe will be part of your regular arsenal. Oats, whole grain whole wheat flour, and natural sweeteners are the stock of this cookie. Instead of using baking powder, this recipe calls for baking soda, which gives it its cakey substance, and creates a pleasant hybrid, a cross between a muffin and a cookie, thus, breakfast cookies. Because of the lack of overly processed sugars and white flour, this is a treat your family can enjoy any time of the day or night. One could even pass this cookie off as dessert.
This recipe is very forgiving, in that there are many ways to vary this recipe, and all of them are delicious. Dried fruit, nuts, seeds, and different types of chips in any combination are just some of the ways one can get a completely different cookie from the same recipe. You can also replace the baking soda with an equal amount of baking powder to change the consistency of this hybrid to a real cookie.
Healthy Breakfast Cookies With Chocolate Chips
- 6 cups whole wheat, whole grain flour
- 8 cups oats
- 2 teaspoons baking soda
- 4 tablespoons cinnamon
- 2 cups chocolate chips
Wet Ingredients Plus Dry Sweetener:
- 4 eggs or egg replacer
- 2 cups virgin oil or virgin coconut oil
- 3 cups brown rice syrup or maple syrup
- 1 ½ cups apple juice concentrate or other juice
- 2 teaspoons vanilla
- 2 ½ cups date sugar, fructose, or equivalent of other sweetener
- Preheat oven to 350 degrees.
- Put dry ingredients in one b owl and mix. Put wet ingredients in a separate bowl and mix. Then combine wet ingredients with the dry ingredients.
- Grease cookie sheets with a nonstick spray or oil cookie sheet. Spoon dough by the tablespoon and place them a couple of inches apart, pressing the dough down a bit to flatten. Bake for 12-18 minutes. Let cool completely before storing in airtight container.
- Instead of the chocolate chips, use 2 cups of chopped nuts, raisins or other dried fruit, carob chips, or dark chocolate chips.
- Try adding a cup or two of nut butter. Experiment with the amount until desired consistency is achieved.
- For a vegan recipe, use a non-animal egg replacer, found in health food stores.
- Try different types of flour to make these cookies multigrain. Start out with a half of cup of the flour, and increase the amount as your confidence grows. Some suggestions are oat bran, oat flour, and rice bran.