Farmers Market Sesame Miso Noodle Bowls with Garlic Chips.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Now that’s a good breakfast bowl!
Cooked as a flapjack instead as was worried it would stick in my well used/loved muffin pan.
They taste delicious – so yummy! Love how full of chocolate they are.
I left out the salt as I find pnb has quite a salty taste to it already. Also didnt have flax seed so used poppy seeds intstead.
Really fab recipe – thank you – will be putting in lunch boxes for an extra treat this week.
So glad you loved these recipes Charlie! And these are definitely such a great treat for lunch too! Thank you! xTieghan
Will anything change if I don’t add the tahini (or peanut butter) and bananas?
Hi Anna, If you omit those 3 ingredients I am worried the recipe will not work or taste good as they are key ingredients and act as binders that hold the cookies together. I recommend using them if possible. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Hi, can this be made ahead of time, frozen and then thawed or microwaved or re-baked? Please let me know, thanks!
HI Diana! Yes, these can be made ahead, frozen and then thawed. Just thaw overnight. Let me know if you have other questions. Hope you love the recipe! Thank you!