Let’s just call these THE BEST BREAKFAST COOKIES I’VE EVER MADE IN MY LIFE that I then dipped in chocolate because, well, why not? These cookies came out super dense, chewy and filling. As always, I incorporated ten million different nuts and seeds for toppings, but feel free to use your own creativity and preference!
I know, I know, Rebecca eating a sweet breakfast!? What!? But on special occasion I do crave a little something sweet and on those special days, these breakfast cookies hit the spot!
CHOCOLATE COVERED OATMEAL BREAKFAST COOKIES
Prep time: 35 minutes
Serves: 10
3/4 c whole wheat flour
1/2 tspn baking soda
Zest of 1 orange
2 tbsp unsalted butter, at room temperature
1/2 c packed coconut sugar
1 large egg
1 tspn pure vanilla extract
1 tsp cinnamon
1/2 c applesauce
1/3 c water
2 c old-fashioned rolled oats
1/3 c raisins
1/4 c chopped almonds
1/4 c pumpkin seeds
1/4 c sunflower seeds
1/4 c coconut chips
1/3 c chocolate chips (optional)
In a small bowl, combine flour, baking soda and orange zest. In a large bowl, whip the butter and sugar until fluffy. Mix in the egg, vanilla, applesauce, cinnamon and water.
Add the dry mixture to the wet mixture and whisk until combined. Mix in oats, fruits, nuts and seeds until combined. You can use any nuts or seeds you’d like! I just can’t call it breakfast without raisins. Cover the dough with plastic wrap and refrigerate it for at least 15 minutes or overnight to firm it up!
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Life hack: use an ice cream scoop to place dollops of cookie dough on the lined baking sheets, leaving room to allow for a little spreading between cookies. Bake for 15 to 18 minutes, or until golden brown.
After cooling, melt your chocolate using a double boiler or microwave. 40 seconds in the microwave did the trick for me. Carefully dip half your cooled cookie into the chocolate with a gentle shake to remove excess. Place your cookie back on the lined baking sheet to let chocolate harden.
