Healthy Breakfast Oatmeal Chocolate Chip Cookies

Healthy Breakfast Oatmeal Chocolate Chip Cookies
July 21, 2015 TeamANSI

oatmeal-chocolate-chip-breakfast-cookies

 

With school being out for summer break I find it hard to keep my kids from snacking all day long and keeping only fruit and veggies in the fridge only make them whine that there is nothing to eat. So I went on a mission to find some healthy “kid friendly” recipes that the entire family can enjoy. These healthy cookies are the perfect little snack for them to bring along to camp and keep in the house for them to snack on and they can eat as many as they want, depending on their hunger. I wanted to pack as much as I could into them so even one would be a satisfying mini meal until they are ready for something more substantial. These cookies are high in protein, sugar free but balanced in terms of a good proportion of carbohydrates, protein and healthy fats. All you need is 1 bowl and 10 minutes to prep it all and an extra 10 minutes to make them in the oven.

They are chewy, filling and most of all, delicious- But in my husband’s eyes the perfect accompaniment to his morning coffee and my kids love to eat them for breakfast.

 

Ingredients

1 1/2 cups gluten free oat bran

1/2 tsp sea salt

1/2 cup Ultra Whey 24 vanilla protein powder

1/2 cup Natvia natural sweetener (can sub for any sugar of choice except brown)

2 T coconut oil, melted

1/4 cup canned pumpkin (can sub for applesauce or even Greek yogurt)

1 small egg

1/4 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees and line a cookie sheet or baking tray with baking paper and set aside.
  2. In a large mixing bowl, combine the oat bran, sea salt, protein powder and sweetener of choice and mix well.
  3. In a small bowl, combine the coconut oil, canned pumpkin and egg and mix very well. Add the mixture to the dry mixture and stir until fully incorporated. Slowly add in the chocolate chips.
  4. Using a large spoon, drop dough onto cookie sheets, with additional space between them as they expand. Bake for 12-14 minutes, or until very lightly golden on top. Remove from oven and allow to cool in pan for 5-10 minutes, before transferring to a wire rack to cool.
  5. Cookies can be kept at room temperature for up to 5 days or frozen for up to 2 months.
Notes
  1. Do not worry if cookies look under baked- They will firm up once cooled.
  2. If using a flavored protein powder, consider decreasing the sweetener amount.

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