Healthy, Delicious Breakfast Cookies
January 28, 2021
Welcome back to Courtney’s Cocoa Corner! I have been loving saving myself time every week recently by making some sort of healthy baked good on Sunday to have as breakfast throughout the week. This past week I made these fantastic, healthy breakfast cookies using our chocolate covered cocoa nibs and I felt that I would be doing you all a disservice if I didn’t share the two recipes. They’re both super quick and easy, and taste great, especially topped with peanut butter or hazelnut butter.
Peanut Butter & Banana Chocolate Chip
- 1 ripe banana
- ¾ cup rolled oats
- ⅙ cup peanut butter (or nut butter of choice)
- 1 tbsp maple syrup
- Small handful of chocolate covered cocoa nibs
- Preheat oven to 350°F
- Mash banana in a large mixing bowl.
- Add in rolled oats, peanut butter and maple syrup. Mix thoroughly.
- Fold in cocoa nibs.
- Place 1 inch balls of the mixture onto a greased cookie sheet. Press them down a bit as they won’t spread.
- Bake for 12-15 minutes.
- Refrigerate after they cool.
- Enjoy topped with more peanut butter or any other kind of nut butter.
Double Chocolate & Hazelnut
- 1 ripe banana
- ¾ cup rolled oats
- 1 tsp. cocoa powder
- ⅙ cup peanut butter (or nut butter of choice)
- 1 tbsp. maple syrup
- 1 tbsp hazelnut butter
- Small handful chocolate covered cocoa nibs
- Preheat oven to 350°F
- Mash banana in a large mixing bowl.
- Add in rolled oats, cocoa powder, peanut butter, maple syrup and hazelnut butter. Mix thoroughly.
- Fold in cocoa nibs.
- Place 1 inch balls of the mixture onto a greased cookie sheet. Press them down a bit as they won’t spread.
- Bake for 12-15 minutes.
- Refrigerate after they cool.
- Enjoy topped with more hazelnut butter or any other kind of nut butter.
If you happen to make these I would love to know how they turn out, so please let me know, whether it’s here in the comments or on Instagram or Facebook! Thank you so much for reading
Xoxo,
Courtney
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