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- 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup coconut oil, melted - 1/2 cup honey or maple syrup - 1 teaspoon vanilla extract - 1/2 cup mashed ripe banana (about 1 large banana) - 1/2 cup dark chocolate chips - 1/2 cup chopped nuts (like walnuts or pecans) - 1/4 cup dried fruits (such as raisins or cranberries) The ingredients here create a tasty and filling cookie. I love using rolled oats and whole wheat flour. They add texture and nutrition. The coconut oil gives a rich flavor and helps keep the cookies moist. For sweetness, I often choose honey or maple syrup. Both options give a nice taste. The banana adds natural sweetness and a bit of creaminess. It also helps bind the cookies together. When it comes to add-ins, dark chocolate chips are a must. They bring a hint of richness. Chopped nuts add crunch and healthy fats. Dried fruits like raisins or cranberries give a sweet chewiness. Feel free to mix and match these ingredients. You can create your own unique breakfast cookie that suits your taste. Keep it simple, and enjoy the process! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line a baking sheet with parchment paper. This keeps cookies from sticking and makes cleaning easy. 1. In a large bowl, combine: - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt 2. Stir well until everything is mixed. This helps the cookies bake evenly. 1. In a different bowl, whisk together: - 1/2 cup melted coconut oil - 1/2 cup honey or maple syrup - 1 teaspoon vanilla extract - 1/2 cup mashed ripe banana 2. Mix until smooth and creamy. This will add great flavor to your cookies. 3. Add 1/2 cup almond butter or peanut butter. Stir until it blends well. 1. Pour the wet mix into the dry mix. Stir gently until just combined. Don’t overmix, or the cookies may be tough. 2. Fold in: - 1/2 cup dark chocolate chips - 1/2 cup chopped nuts (like walnuts or pecans) - 1/4 cup dried fruits (such as raisins or cranberries) 3. Ensure these add-ins are evenly spread throughout the dough. 1. Use a cookie scoop or tablespoon to drop dough onto the lined sheet. Leave space between each scoop. 2. Gently flatten each cookie slightly. They won’t spread much while baking. 3. Bake for 12-15 minutes until the edges are golden. Remember, cookies firm up as they cool. 4. Let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. This keeps them chewy. To get thick, chewy breakfast cookies, avoid overbaking them. At 12-15 minutes, check for golden edges. They might look soft in the center, but that’s perfect. They will firm up as they cool. After baking, let them sit on the sheet for about 5 minutes. This step helps keep them chewy. Then, move them to a wire rack for full cooling. This method prevents steam from making them soggy. Accurate measuring makes a big difference in baking. For dry ingredients, use a spoon to fill the measuring cup. Then, level it off with a knife. Don’t pack it down. For wet ingredients, use a liquid measuring cup. Pour until you reach the right line. This method ensures correct amounts for the best cookies. One common mistake is overmixing the dough. Mix just until the wet and dry ingredients are combined. Overmixing can make cookies tough. Another mistake is using the wrong oven temperature. An oven thermometer helps you check if your oven is accurate. Baking at the right heat is key to perfect cookies. Pro Tips Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots for the best results. Chill the Dough: If you have time, chill the cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Experiment with Add-ins: Feel free to customize your cookies by adding different mix-ins such as shredded coconut, seeds, or even a sprinkle of cinnamon for extra flavor. Store Properly: To keep your cookies chewy, store them in an airtight container at room temperature. You can also freeze them for longer storage, just thaw before enjoying. {{image_4}} You can swap honey or maple syrup for agave syrup or brown sugar. Agave syrup gives a mild sweetness and works well in baking. Brown sugar adds moisture and a rich flavor. Both options will keep your cookies chewy and tasty. Experiment to find your favorite sweetener. If you want to make these cookies nut-free, use sunflower seed butter instead of nut butter. This keeps the texture creamy without the nuts. You can also leave out the nuts entirely. Your cookies will still taste great and stay chewy. Get creative with flavors by adding spices like cinnamon or nutmeg. A pinch of these spices can elevate the taste. You can also include different dried fruits, like apricots or figs, for a sweet twist. For a chocolate boost, try using milk chocolate chips or white chocolate chunks. Mix and match to create your perfect cookie flavor! To keep your Thick Chewy Breakfast Cookies fresh, I recommend using an airtight container. This prevents air from drying them out. You can store them at room temperature for up to a week. If you want them to last longer, try refrigerating them. Just make sure they are well-sealed. You can freeze both unbaked and baked cookies. For unbaked cookies, scoop the dough onto a baking sheet. Place the sheet in the freezer until the scoops are firm, then transfer them to a freezer bag. For baked cookies, let them cool completely. Wrap each cookie in plastic wrap before placing them in a freezer bag. They can stay fresh in the freezer for up to three months. To regain freshness, reheat baked cookies in the oven. Preheat the oven to 350°F (175°C). Place your cookies on a baking sheet for about 5-7 minutes. This warms them up and keeps their chewy texture. You can also use the microwave. Heat each cookie for about 10-15 seconds. Just be careful not to overheat them, or they may become hard. Yes, you can make these cookies vegan. Here are some easy swaps: - Replace honey with maple syrup or agave syrup. - Use almond butter or peanut butter instead of regular butter. - Choose a plant-based protein powder if you want to add protein. These changes keep the cookies tasty and friendly for everyone. These cookies last about one week when stored properly. Keep them in an airtight container at room temperature. For longer storage, place them in the fridge. You can also freeze them for up to three months. Just remember to let them cool completely before freezing. Yes, you can substitute whole wheat flour. Here are some options: - Use almond flour for a gluten-free option. - Try oat flour for a similar texture. - You can also use a gluten-free all-purpose flour blend. These alternatives work well and keep your cookies delicious! Absolutely! You can add protein easily. Here are some ideas: - Use protein powder, like pea or whey protein. - Add chia seeds or flaxseeds for extra protein and fiber. - You can mix in some hemp seeds for a nutty flavor. These additions boost nutrition without losing taste! You now have a complete guide to making delicious cookies. We covered key ingredients like oats, flour, and sweeteners. I shared step-by-step instructions, tips for texture, and tasty variations. Whether you want to bake with nuts or try a vegan version, you can customize these cookies. With proper storage, they’ll stay fresh longer. Enjoy experimenting and delight in the results. Happy baking!

Thick Chewy Breakfast Cookies

Delicious and nutritious breakfast cookies that are thick and chewy, perfect for a morning treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe banana (approximately 1 large banana)
  • 1/2 cup almond butter or peanut butter
  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped nuts (such as walnuts or pecans)
  • 1/4 cup dried fruits (like raisins or cranberries)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  • In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, and salt. Stir well until all dry ingredients are evenly mixed together.
  • In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), vanilla extract, and mashed banana until the mixture is smooth and well-blended.
  • Add the almond butter (or peanut butter) to the wet mixture, mixing until fully incorporated and creamy.
  • Gradually pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined, being careful not to overmix.
  • Fold in the dark chocolate chips, chopped nuts, and dried fruits to the dough, ensuring they are evenly distributed throughout.
  • Using a cookie scoop or tablespoon, portion the dough onto the lined baking sheet, leaving space between each scoop for expansion. Gently flatten each cookie slightly.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and set.
  • Once baked, allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Notes

For an attractive display, stack the cookies on a decorative plate. If desired, dust them lightly with powdered sugar for a touch of sweetness.
Keyword breakfast, cookies, healthy