Oat, walnut & chocolate chip breakfast cookie

oatmeal chocolate chip cookie

Listen up cookie monsters! You can have your cookie, AND eat it, too! I wanted a cookie I wouldn't feel guilty about. One that I could equally have as a snack, dessert, or even an on-the-go breakfast. Yes, that's right. Breakfast. I'm not saying this is better than egg whites (it sure is more delicious), or better for you than a green juice (doubtful there is actually anything better for you than that). But, I am saying that this is pretty much a granola bar (minus all the crappy stuff) dressed up as a cookie. It’s made with rolled oats and that basically makes it a healthy breakfast! Kidding (sort of), but oats are a great source of fiber, which keeps you fuller longer. And that subtle, delicious hint of coconut is intentional. I've mentioned in a previous post that coconut oil is a healthy fat that not only provides your body with the fuel it needs, but also ignites it to actually burn fat. The treat here is the chocolate, but feel free to substitute it for nuts or dried fruits. So if you like granola for breakfast, this is your jam. Also your jam if you just like cookies, whenever, wherever. 

Warning: This is another all-gone-as-it-comes-out-of-the-oven recipe! Have at least one cookie warm, please-- you will not regret it!

PS- do you like (parentheses) as much as I do? 

Oats, walnut & chocolate chip breakfast cookie

makes 10 cookies 

ingredients

1½ cups rolled oats
½ cup walnuts
1 tsp. baking powder
½ tsp. salt
¼ cup plus 2 tbsp. coconut oil, melted
¼ cup honey or maple syrup
1 egg
¼ tsp. pure vanilla extract
⅔ cup bittersweet chocolate chips 

Preheat oven to 350°. Line a baking sheet with parchment paper. 

In a food processor, pulse ½ cup rolled oats and the walnuts until finely ground. Transfer to a large bowl. Whisk in remaining 1 cup oats, baking powder and salt. Add coconut oil, honey (or maple syrup), egg, and vanilla extract; stir to combine. Fold in chocolate chips.

Tightly scoop about  ¼ cup batter for each cookie and place onto baking sheet about 1 inch apart. Bake until golden, rotating halfway through, 20-22 minutes. Let cool on a wire rack. 

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