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