Chocolate Chunk Breakfast Cookies

There’s something undeniably comforting about the aroma of freshly baked cookies wafting through your kitchen, especially when they’re packed with wholesome ingredients that make them a perfect breakfast option. These Chocolate Chunk Breakfast Cookies are everything you’ve been dreaming of: chewy, satisfying, and deliciously decadent with a hint of chocolate goodness. Made with ripe bananas, Greek yogurt, and a delightful combination of oats and whole wheat flour, these cookies are not just a treat; they’re a nourishing way to start your day. Let’s dive into the delightful world of these scrumptious cookies that are perfect for breakfast on-the-go!

Why This Chocolate Chunk Breakfast Cookies Stands Out

What sets these Chocolate Chunk Breakfast Cookies apart from the rest is the harmonious blend of healthy ingredients that don’t sacrifice flavor. The combination of ripe bananas and Greek yogurt provides natural sweetness and moisture, while the oats and oat bran add heartiness and fiber. The dark brown sugar gives a hint of caramel flavor that perfectly complements the rich chocolate chunks. Plus, they are incredibly versatile; you can adjust the sweetness or add your favorite mix-ins. These cookies are not only a fantastic breakfast option but also a perfect snack for any time of the day!

Ingredient Checklist

• 4 Ripe Bananas – The foundation of natural sweetness and moisture.
• 1/2 Cup Greek Vanilla Yogurt – Adds creaminess and a boost of protein.
• 1/4 Cup Butter, Softened – Provides richness and flavor.
• 2 Eggs – Binds the ingredients and adds structure.
• 1 TBSP Vanilla Extract – Enhances the overall flavor profile.
• 2/3 Cup Packed Dark Brown Sugar – Contributes sweetness and a hint of molasses flavor.
• 2 Tsp Baking Soda – Helps the cookies rise and achieve the perfect texture.
• 2 1/2 Cups White Whole Wheat Flour – A healthier alternative to all-purpose flour.
• 2 Cups Oats – Adds heartiness and chewiness to the cookies.
• 1 Cup Oat Bran – Boosts fiber content and enhances texture.
• 1/2 Tsp Salt (optional) – Balances the sweetness and enhances flavors.
• 1/2-1 Cup Chocolate Chips or Chunks – The pièce de résistance, adding rich chocolate flavor.

Appliances & Accessories

• Mixing Bowls – For combining the wet and dry ingredients.
• Measuring Cups and Spoons – Accurate measurements ensure perfect cookies.
• Baking Sheet – A sturdy surface for baking the cookies.
• Parchment Paper – Prevents sticking and makes for easy cleanup.
• Stand Mixer or Hand Mixer – Makes mixing the batter effortless.
• Cookie Scoop – For evenly sized cookies.

Stepwise Method: Chocolate Chunk Breakfast Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This is essential for achieving that perfect cookie texture.

Step 2: Prepare Your Baking Sheet

Line a baking sheet with parchment paper. This will help in easy removal of the cookies once they’re baked and keep them from sticking.

Step 3: Mash the Bananas

In a large mixing bowl, mash the ripe bananas until smooth. The riper the bananas, the sweeter the cookies will be!

Step 4: Mix Wet Ingredients

Add the softened butter, Greek yogurt, eggs, and vanilla extract to the mashed bananas. Using a stand mixer or hand mixer, blend until the mixture is smooth and creamy.

Step 5: Combine Dry Ingredients

In another bowl, whisk together the whole wheat flour, oats, oat bran, baking soda, and salt (if using). This ensures that the baking soda is evenly distributed throughout the flour.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay!

Step 7: Add Sugar and Chocolate

Fold in the packed dark brown sugar and chocolate chunks. The dough will be thick and hearty, which is just what you want for these breakfast cookies.

Step 8: Scoop the Dough

Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. They will spread slightly, so give them some room.

Step 9: Bake

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they will firm up as they cool.

Step 10: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Low-Carb/Keto Alternatives

• Almond Flour – Substitute white whole wheat flour with almond flour for a lower-carb option.
• Stevia or Erythritol – Use these as sugar substitutes to reduce sugar content.
• Unsweetened Applesauce – Replace Greek yogurt with unsweetened applesauce for fewer carbs.
• Dark Chocolate Chunks – Opt for sugar-free dark chocolate chunks to keep it keto-friendly.

Behind the Recipe

This Chocolate Chunk Breakfast Cookies recipe was inspired by a desire to create a wholesome breakfast option that doesn’t compromise on flavor. With busy mornings, it’s essential to have something nutritious and delicious ready to go. The use of ripe bananas not only sweetens the cookies but also adds moisture, while Greek yogurt gives them a delightful creaminess. These cookies have become a staple in my household, and I hope they bring as much joy to yours!

Make-Ahead & Storage

The beauty of these Chocolate Chunk Breakfast Cookies is that they can easily be made ahead of time. Once baked, allow the cookies to cool completely and store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies. Just place them in a freezer-safe bag, and they’ll be good for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm them up in the oven for a few minutes.

Frequently Asked Questions

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour if you prefer, but the cookies will have a slightly different texture and nutritional profile. Whole wheat flour adds more fiber and nutrients.

How can I make these cookies vegan?

To make these cookies vegan, you can replace the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) and substitute Greek yogurt with a dairy-free yogurt alternative.

Can I add nuts or other mix-ins?

Absolutely! Feel free to add chopped nuts, dried fruits, or seeds to the cookie dough for extra flavor and texture.

What’s the best way to store leftovers?

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them as mentioned earlier.

Let’s Eat

These Chocolate Chunk Breakfast Cookies are more than just a breakfast item; they’re a delicious way to start your day with wholesome ingredients that leave you feeling satisfied. Whether you grab one on your way out the door or enjoy them alongside your morning coffee, these cookies are sure to become a beloved part of your breakfast rotation. So, tie on that apron, gather your ingredients, and let’s get baking! You deserve a delightful start to your day!