My daughter requested a simple breakfast cookie recipe and we developed these together. I wanted to give her something not too sweet; we’re talking breakfast and snack .. not a sweet tooth attack or sugary dessert everyday. These are the perfect compromise. Healthy because of the whole wheat, low amounts of sweeteners and minimal butter. They are perfect for breakfast or snacking. You probably want to double the recipe. We made them again and that’s what we did.
- 3 tbs unsalted butter, room temp.
- 1/3 cup brown sugar packed
- 1 egg
- 1/4 cup honey or maple syrup
- 1 tbs milk of choice
- 1 tsp vanilla extract
- 1/2 cup whole wheat flour
- 2 tbs flax meal
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1.5 cups oats
- 1/2 cup chocolate chips*
Preheat oven to 350 F. Line baking sheet with parchment paper.
In a large bowl, using an electric hand mixer, cream the butter and sugar. Then add the egg, honey, milk and vanilla and beat until fully incorporated.
In a medium bowl, whisk together the flour, flax meal, baking soda, salt and oats. Slowly add the dry mixture to the wet mixture, until fully incorporated. Fold in chocolate chips. Scoop onto baking sheet and bake for 10-12 minutes. Do not over bake!
Yields 12 cookies.
Recipe adapted from thelemonbowl.com
You can sub in flour for the flax meal if that’s all you have.
*Consider subbing in nuts or dried fruit for the chocolate chips.