Fact: I eat cookies for breakfast. Giant cookies packed with dark chocolate, shredded coconut, whole grain oats, Greek yogurt, flax seeds, and almonds. Oh, and sea salt. Because sweet + salty is what makes these Dark Chocolate Sea Salt Breakfast Cookies so dang delicious.
I’m in love with these breakfast cookies on so many levels:
- Grab-and-go, for those super busy mornings (or just plain lazy ones… me → guilty)
- Freezable — make a double batch and freeze half to keep the breakfast cookie vibes going.
- Packed with good-for-you protein and fiber to keep you energized all morning.
- Refined-sugar free.
- Perfect on their own or crumbled over a bowl of creamy greek yogurt — for breakfast and snacking.
- So versatile. The flavor combinations are only limited by imagination (see below for ideas!)
- Chocolate for breakfast = win!
And they’re super quick and easy to throw together. All you need is 1 bowl, 3o minutes and a handful of healthy ingredients.
Winters in Michigan are dark dark dark, and getting out of bed can be hard — even for this self-proclaimed morning person. When Lycka comes to sit quietly by my side of the bed, and then not so quietly jumps her front paws up there to say good morning at 6:00a every. single. day., I’m forever thankful for my pre-programmed coffee pot and delicious make-ahead breakfasts that I can feel good about eating.
Knowing that there are thick, chewy, crunchy cookies waiting for you will have you jumping out of bed in the morning too.
SEE HOW TO MAKE THEM
This quick video tutorial comes to you after lots of Google-searching, tutorial watching and forum reading to learn the basics of Adobe Premiere Pro. I have a feeling that I’ve only scratched the surface of what the program is capable of, but I had a lot of fun making it 🙂 I hope you like it!!
The beauty of these breakfast cookies = versatility. Start with the cookie base as directed in the recipe below, and sub in your favorite flavor combinations. Just try to keep the add-ins to 1.5-2 cups total, and you’ll be good to go. Here are a few of my favorites:
- Blueberry Muffin: 1 cup frozen blueberries + 1 tbsp lemon zest + 2/3 cup coconut
- Banana Nut Bread: 1/2 cup mashed banana (replace yogurt) + 1 cup chopped walnuts + 1 tsp cinnamon
- Superfood: 1/2 cup pumpkin seeds + 1/2 cup pistachios + 1/2 cup dried goji berries + 1/2 cup shredded coconut
- Pumpkin Pie: 1/2 cup pumpkin puree (replace yogurt) + 1 cup chopped pecans + 1 tsp nutmeg
- PB&J: 1/2 cup crunchy peanut butter (replace yogurt) + 1/2 cup chopped peanuts + 2/3 cup chopped dried cherries
- Bacon Chocolate Chip: 2/3 cup dark chocolate chips + 2/3 cup chopped cooked bacon
Whatever flavor you try, you won’t be able to eat just one. Trust me, I tried.
- 2 eggs, beaten
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ½ cup plain Greek yogurt (or mashed banana)
- 1 cup rolled oats, uncooked
- 1 cup quick oats, uncooked
- ¼ cup ground flax seed
- ⅔ cup shredded coconut, unsweetened
- ½ cup sliced almonds
- ⅔ cup dark chocolate chips
- 1 tsp sea salt
- Preheat your oven to 325 F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large mixing bowl, whisk together the eggs, coconut oil, maple syrup and greek yogurt (or banana, if using). Stir in the oats, then add your mix ins, stirring until just combined.
- Using your hands, form into balls about the size of a golf ball. It doesn't need to be precise, but they should all be roughly the same size. Line the cookie balls on your prepared baking sheet, about 2" apart.
- Use your fingers or the palm of your hand to flatten each cookie ball into ½" disks.
- Bake on the middle rack of your oven for 18-20 minutes, until they begin to brown at the edges. Remove from the oven and cool for 10 minutes on the pan before removing to a wire rack to cool completely.