Cookie-Aholic's Breakfast Cookie
I love cookies. Really. No, I don't think you get it. I really love cookies. I believe that cookies are a food group — probably the most important one. I make Sesame Street's Cookie Monster look like he eats an occasional cookie. So what better reason than to come up with a healthier version that I can eat guiltlessly for breakfast? And now you can, too!
Toasted oats, whole wheat flour, pecans, real maple syrup — and less processed sugar — it’s practically a health food! Great with milk, tea or coffee.
- 1 cup white whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups oven-toasted old fashioned oats (or regular old fashioned oats)
- ½ cup pecan chips or chopped pecans (or walnuts)
- ½ cup butter, softened to room temp
- ⅓ cup light brown sugar
- 1 large egg
- ½ tsp vanilla extract (or double-strength vanilla extract for more flavor)
- ½ cup real maple syrup (do not use artificial syrup)
- 1 cup bittersweet chocolate chips
- Preheat oven to 350°F.
- Combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon, oats, pecans) in a bowl using a whisk.
- In a separate large bowl, beat softened butter and brown sugar until thoroughly blended. Add the egg and beat until slightly fluffy. Pour in maple syrup and vanilla; blend.
- Put the mixer on low and gradually incorporate dry ingredients. Blend to combine, then stir in chocolate chips.
- Line cookie sheets with parchment paper for easy cleanup. Spoon ping pong ball-size dough onto the sheets, then slightly flatten the dough.
- Bake 10–12 minutes, rotating the sheets once halfway through the cooking time to ensure even baking. Remove when lightly browned.
- Place cookies directly on racks to cool.
- Try not to eat them all at once.