Cookies for Breakfast? YES PLEASE!
During the holidays, I decided to make Alton Brown's famous chewy chocolate chip cookie and boy was it good! I wanted to come up with a chewy cookie recipe for you guys that is like this cookie but adds in more filling and macrobalanced ingredients. I used a similar process to how Alton melts the butter prior to adding to the dry ingredients to this recipe. It helps create a chewier but crispy on the outside cookie. This recipe is gluten free, dairy free and uses no refined sugar. Hope you love it!
-1 cup coconut oil, melted
-3/4 cup plain all natural peanut butter
-1 ripe banana
-1 tsp. vanilla extract
-2 Tbsp. chia seeds soaked in water
-1 scoop vanilla protein powder (optional)
-1 tsp. baking powder
-2 cup rolled organic oats
- 1/4 cup frozen cherries, thawed
- (optional) dark chocolate chunks and sea salt flakes (fleur de sel)
-Pre-heat oven to 325 F. and lined a cookie sheet with aluminum foil. Spray with olive oil or avocado oil spray.
-In a small sauce pan, melt 1 cup peanut butter and add in 3/4 cup peanut butter. Mixed until melted and combined. In another bowl, mashed 1 banana until liquid and add the peanut butter and coconut oil mix to the banana. Mix until fully combined and less lumps.
-Slowly whisk in 1 egg and vanilla extract until combined.
-In the same large bowl, add in the oats, flour, chia seeds, baking powder, protein powder and mix gently with a spatula. The dough will start to get less wet and starting to form a chunky oat batter.
-Add in the cherries, and chocolate and mix again.
-Using a 1/4 cup measuring cup, form together the cookies and place on a cookie sheet.
-Sprinkle with some fleur de sel and bake for 12 minutes.
MACROBALANCED TIP: These cookies are mostly carbohydrate so make sure you pair in the morning with some protein such as eggs or my favorite plain Greek yogurt with almond buttah! YUMMY!