Chocolate Chunk Breakfast Cookies
These Chocolate Chunk Breakfast Cookies are chewy, delicious, and packed with wholesome ingredients for a perfect start to your day!
Servings: 12 servings
Ingredients
- 4 Ripe Bananas mashed
- 1/2 cup Greek Vanilla Yogurt
- 1/4 cup Butter softened
- 2 Eggs
- 1 tbsp Vanilla Extract
- 2/3 cup Packed Dark Brown Sugar
- 2 tsp Baking Soda
- 2 1/2 cups White Whole Wheat Flour
- 2 cups Oats
- 1 cup Oat Bran
- 1/2 tsp Salt optional
- 1/2-1 cup Chocolate Chips or Chunks
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mash the ripe bananas until smooth.
- Add the softened butter, Greek yogurt, eggs, and vanilla extract to the mashed bananas and blend until smooth.
- In another bowl, whisk together the whole wheat flour, oats, oat bran, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the packed dark brown sugar and chocolate chunks.
- Using a cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Stand mixer or hand mixer
- Cookie Scoop
Notes
- Store cookies in an airtight container for up to a week.
- Freeze for longer storage; they last up to three months.
- Feel free to add nuts or dried fruits to the mix!