What could be better on a Tuesday than a cookie for breakfast?
And a cookie with chocolate chips too. Really, I do not think you should do cookies without chocolate unless they happen to be cute little Christmas sugar cookies, for which I’ll make an exception. Christmas freak? Yes, that would be me.
I made these cups with the idea of back-to-school in mind.
Actually, I have made a lot of things recently with back-to-school in mind. I guess I kind of like having a “special occasion” to plan recipes around. Not that school starting is a special occasion, but you get the idea.
I wanted them to be on the healthier side, but still sweet and delicious. I wanted milk involved because I will always be a milk and cookies girl. It’s what my mom tought me and I know I say this all the time, but she tought me well.
Here is the thing, well I sort of wanted these to be an on the go breakfast, the whole milk in an oatmeal cookie cup didn’t work quite like I planned. Yes, these do leak a little. Not TOO bad though if you use a thick whole milk or my favorite canned coconut milk. Really we all know the thick stuff is better anyway, so just use that. You could also use yogurt, but I personally did not love the tangy yogurt mixed with my cookie. Again though, I am a milk and cookies girl. If yogurt is more your thing, go for it.
Now if you are doing these as a dessert and not for breakfast??? Oh my gosh, you have to do two things: One, eat these while still warm. You should really do this no matter what though, because nothing beats a warm oatmeal chocolate chip cookie. Two, vanilla ice cream, vanilla bourbon ice cream, or just any ice cream. Scoop a few scoops into a warm bowl and holy freaking yum. That is a good dessert – and not too bad for you either.
Surprisingly, these are gluten-free and vegan. I have not a clue how that happened, but after two failed batches I ended up with these, and they are just about perfect. The upper edge gets a little crispy, but the bottom and sides stay nice and soft. It’s the best combo.
They are even a breeze to make. No mixer required, just two bowls and not even forty-five minutes of you time. Plus, the pay off is huge. Everyone loves these – and loves the idea of a cookie bowl for breakfast. Who wouldn’t?
Oh, and these breakfast cups are also perfect on the go. If you have milk or yogurt great, if not they’re still delicious all by themselves.
Oatmeal Chocolate Chip Cookie's 'n' Milk Breakfast Cups.
Yields: 12 CHOCOLATE CHIP OATMEAL COOKIE CUPS
- 2 1/2 cups old fashioned oats
- 2 tablespoons ground flax-meal
- 1/2 teaspoon salt
- 1/3 cup real maple syrup (or honey, but I liked maple with these)
- 2 tablespoons tahini (or peanut butter or almond butter)*
- 1/4 cup coconut oil (may use canola or butter)
- 1 very ripe banana, mashed well
- 2 teaspoons vanilla extract
- 1-2 cups semi-sweet or dark chocolate chips (I used 2 cups of course)
- whole milk or coconut milk (yogurt is good too), for serving*
- toasted nuts, chocolate chips, fresh berries and or sliced bananas, for serving
In a large mixing bowl mix together the oats, ground flax and salt.
In a medium glass bowl combine the maple syrup and peanut butter. Microwave on high for 1 minute or until the maple syrup is bubbling. Stir to combine the melted peanut butter (or whatever butter you are using) with the maple syrup. Add the coconut oil, mashed banana and vanilla. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
Meanwhile preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with butter, oil or cooking spray.
Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups. If the dough is sticking to your hands try wetting them lightly, but I found just using my messy hands worked best.
Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully dump the cups out.
Allow the cups to cool or eat warm (DO THIS!). Serve the cups IN A BOWL and pour in some thick milk. Do not use skim milk for this, whole milk or thick canned coconut milk is best. Garnish with fresh berries, chocolate chips and nuts. EAT!
*Feel free to use your favorite nut or seed butter here.
**For best results and less leaking make sure to use thick whole more or canned coconut milk. I used canned coconut milk and it worked great, but you guys no matter what these will leak. SERVE IN A BOWL.
Cookies adapted from my [Oatmeal Chocolate Chip Cookies | http://www.halfbakedharvest.com/moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around/].
Now that’s a good breakfast bowl!