Breakfast Cookie

If you want to eat cupcakes for breakfast, call it a muffin and go to town. Load a cookie with tons of breakfast-like foods and you have yourself a socially acceptable breakfast cookie. Or maybe rebrand it as a baked peanut butter oatmeal biscuit? That sounds pretty healthy and I don’t think too many people would pass judgement. I’m starting a petition to eat more cookies for breakfast. Here’s a recipe loaded with oats, peanut butter, and chia seeds to start spreading the cookie breakfast joy.


1 cup unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1 cup peanut butter
1 egg
1 teaspoon vanilla extract
1 teaspoon sea salt
1 1/2  teaspoons baking soda
1 1/2 cups whole wheat pastry flour
1 1/2 cup old fashioned oats
2 tablespoons chia seeds
1 cup chopped stone ground chocolate or semi-sweet chocolate chips


Cream together the butter, peanut butter, and sugars until fluffy. Mix in the egg, baking soda, sea salt, and vanilla extract. Slowly incorporate the flour and oats. Finally add the chocolate chips/chunks and chia seeds. Cover the bowl and refrigerate overnight.

Pre-heat the oven to 375 degrees. This dough doesn’t spread much in the baking process, so drop slightly flattened, heaping tablespoons of dough onto a Silpat or parchment-lined cookie sheet. Bake for 12 minutes or until golden brown. Let the cookie cool directly on the baking sheet for maximum chewiness. Happy breakfast!

Makes 2 dozen 


I also make citrus-carrot muffins with Brazil nut-maple frosting, but this recipe is still in the works. I’ll keep you posted.


1 Comment

  • Lynn Chen

    02 May 2013 05:05 am

    C is for cookie but B is for brilliant. I’ll be making a batch!


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