Chocolate Chip Oatmeal Breakfast Cookies

98% of children do not eat enough fresh vegetables for optimal mental and physical health. Many children and youth are not accustomed to eating ‘green things’ and have developed a dislike for vegetables.

These breakfast cookies are nutritious- and very tasty! They serve another important purpose- to invite children to cross over the ‘green is bad’ hurdle. I have yet to have anyone turn down these Chocolate Chip Breakfast Cookies. Easy to make, they contain no added fat and are rich in protein and fiber- and little specks of green. A great way to start the day. For those that are ‘green-averse’, I call them Leprechaun Cookies.

Occasionally, a recipe will turn out scrumptious on the first try. This microgreen breakfast cookie is one of those! In fact, I just went up to get another cookie… and they are gone! I guess I will have to bake another batch… It’s a good thing they are easy and quick to make.

Try Baking In The Microwave

If you have just a bit of cookie dough leftover, try baking a cookie in the microwave. Spray a bit of parchment paper lightly with cooking spray and pop it into the microwave for one minute. I prefer the oven-baked method, but microwaving a cookie is be a great way to have just one fresh cookie at a time.

These microgreen breakfast cookies freeze well. Take one out and heat briefly in the microwave for that just-baked flavor of guilt-free chocolate chip cookies for breakfast. Don’t save them just for breakfast- they make great snacks and desserts as well.

Chocolate Chip Breakfast Cookies

Microgreen Margo

Perfect for sharing, these cookies are great for breakfast and snacks.Gluten free, high-protein, low fat- and incredibly tasty.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Course Breakfast, Snack

Ingredients

  

• 4 eggs
• 1 tsp real vanilla
• 1 cup brown sugar
• 1/3 cup peanut butter
• 1/3 cup applesauce
• 4 cup instant/quick oatmeal
• 1/2 cup dry milk
• 3 tsp baking soda
• 1 cup pea or sunflower microgreens, chopped
• 1 cup chocolate chips

Instructions

 

• Beat the eggs, vanilla, and sugar together well.
• Add the peanut butter and applesauce and beat together for 1 minute.
• Mix in the oats, dry milk and baking soda.
• Mix in the chopped microgreens, and then briefly stir in the chocolate chips.
• Preheat the oven to 350. Cover the cookie sheet with parchment paper (optional) and spray lightly with cooking spray.
• Bake for 10-12 minutes. Don't over-brown. They will firm up after they cool.
• Place in a covered container. This will keep them moist. Store in the refrigerator or freezer.

Keyword breakfast, Gluten Free