Go Back
breakfast cookies

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.
Prep Time 20 mins
Cook Time 12 mins
Course Breakfast, Snack


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


  • 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