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The Kitchen Sink Monster Breakfast Cookies
Looking for a delicious AND nutritious breakfast you take on-the-go during your busy week?
Eat your morning oatmeal in cookie form, because why not??!
Our Kitchen Sink Monster Breakfast Cookies are incredibly versatile and customizable to your family’s preferences and OH SO GOOD!
These Breakfast Cookies can be easy on the budget too, since you can use up whatever ingredients you happen to already have in your kitchen.
I’ve provided substitutions for most of the ingredients, so mix & match ingredients to find YOUR favorite combos!
These monster cookies make for AWESOME snacks too!
I love to keep mine in the freezer, then I let them thaw for a few minutes and enjoy while slightly frozen. YUM.
I try to grab some protein like a boiled egg to eat alongside. The protein + complex carb combo helps to keep us satisfied longer.
Store your Breakfast Cookies in an airtight container in the refrigerator for up to 1 week, or the freezer for 6 weeks.
➡️When shopping for ingredients:
Look for a higher percentage of cacao for the chocolate chips, and always read through the ingredients.
There are usually lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m often trying something different and new because the sales dictate my purchase.
🍫A high-quality dark chocolate bar works great too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up to use for things like this.
I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.
Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.
🍯Sweetness Factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family’s specific taste preferences.
Everything you need to know about Oats is right here.
Makes 12 servings
Ingredients:
-
2 medium bananas, mashed
-
2 eggs
-
1 large carrot or zucchini, finely grated
-
1/2 cup almond butter, peanut butter, cashew butter, or sunflower seed butter
-
2 Tbsps unrefined coconut oil, ghee, or grass-fed butter, melted
-
2 Tbsps pure maple syrup or raw honey
-
1 1/2 cups old fashioned rolled oats
-
1 cup almond flour, oat flour, or gluten-free all-purpose flour
-
1/4 cup pumpkin seeds, sunflower seeds, or chopped pistachios
-
2/3 cup dark chocolate chips, raisins, or cranberries
-
1 tsp cinnamon
Instructions:
Prepare a large cookie sheet with parchment paper. Preheat your oven to 350 degrees f.
In one mixing bowl, combine mashed banana, eggs, grated carrot or zucchini, nut butter, coconut oil, and maple syrup. Mix well.
In another bowl, stir together oats, almond flour, pumpkin seeds, chocolate chips, and cinnamon.
Combine wet and dry ingredients and mix well.
Using clean hands, form dough into 12 large cookies as shown then place on a baking sheet.
Bake in your preheated oven for 22-25 minutes, or until cookies are golden brown.
Remove and let cool completely before storing in an airtight container in the refrigerator or in the freezer.
Enjoy!
❤️Rachel
The Kitchen Sink Monster Breakfast Cookies
Category
Breakfast
Food Prep
Quick 'n Easy
Recipes
Snacks
Persons
12
Ingredients
- 2 medium bananas, mashed
- 2 eggs
- 1 large carrot or zucchini, finely grated
- 1/2 cup almond butter, peanut butter, cashew butter, or sunflower seed butter
- 2 Tbsps unrefined coconut oil, ghee, or grass-fed butter, melted
- 2 Tbsps pure maple syrup or raw honey
- 1 1/2 cups old fashioned rolled oats
- 1 cup almond flour, oat flour, or gluten-free all-purpose flour
- 1/4 cup pumpkin seeds, sunflower seeds, or chopped pistachios
- 2/3 cup dark chocolate chips, raisins, or cranberries
- 1 tsp cinnamon
Instructions
- Prepare a large cookie sheet with parchment paper.
- Preheat your oven to 350 degrees f.
- In one mixing bowl, combine mashed banana, eggs, grated carrot or zucchini, nut butter, coconut oil, and maple syrup. Mix well.
- In another bowl, stir together oats, almond flour, pumpkin seeds, chocolate chips, and cinnamon.
- Combine wet and dry ingredients and mix well.
- Using clean hands, form dough into 12 large cookies as shown then place on a baking sheet.
- Bake in your preheated oven for 22-25 minutes, or until cookies are golden brown.
- Remove and let cool completely before storing in an airtight container in the refrigerator or in the freezer.
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