Oat Chocolate Chip Breakfast Cookies

For a long time I've been after a chocolate chip breakfast cookie that I really love. I've got this one, which is good (though I always knew wasn't perfect), but still usually gets trumped out of the breakfast scene by these or these or these(worst pic ever and I make these at least once a week--time to fix that picture) or even these. So I was looking for something that could really compete. And I found it.

The oat flour in these takes a good breakfast cookie to a great one. And if you like macadamia nuts, then these will be better to you than some dessert cookies. (Note: I love macadamia nuts; my family doesn't like "chunkies"--unless those chunkies are comprised of chocolate of course--so I usually just put a handful of nuts in the last bit of batter and make myself some with nuts.)

The taste alone is enough to sell me on this cookie, but it gets even better because if you're worried about allergies, gluten, or need an easily veganned breakfast cookie, this cookie is:

-Potentially gluten-free (use all oat flour--a type that hasn't been processed with gluten stuff)
-low sugar
-whole grain
-egg free
-potentially vegan (sub that milk out with almond or soy or whatever and sub the chocolate chips out with whatever vegans usually use for chocolate--or skip the chocolate chips all together and use raisins or nuts; this is still a great) cookie

Oat Chocolate Chip Breakfast Cookies
adapted from Chocolate-Covered Katie
makes 12 smallish cookies
Prep time: 10 minutes
Cook time: 8 minutes
Cost: $.85
oats: .30, sugar: .10, chocolate chips: .30, milk: .05, oil: .10

Note: You can use all oat flour. I think this is my favorite. I've also tried it with 2/3 C whole wheat flour and 1/2 C oat, which is also good. And I'm betting you could use a lot of different grains for that 2/3 C if you wanted to experiment or do a cookie with different grains/textures.

2/3 + 1/2 C oat flour
1/4 tsp salt
1/2 tsp baking soda
4 Tbsp brown sugar (or 2 Tbsp brown, 2 Tbsp white)
1 tsp vanilla extract
2 Tbsp coconut oil in liquid state (or another vegetable oil)
1/4-1/2 C chocolate chips
5-6 Tbsp milk (can sub out vegan types of milk if needed)

Preheat oven to 375. Combine dry ingredients and add wet ingredients. Now, form this into a big ball and then make little balls from the big one. I know that sounds weird, but it works the best for these cookies (unless you've been generous with the milk, in which case, you can just drop them). Then flatted the balls with your hand or a spatula.

Bake for 6-8 minutes. Let cool.

PRINTABLE RECIPE

Breakfast for Dinner

So I was totally planning to do a new breakfast cookie post today, but burned my finger kinda bad at dinner, which makes typing a little difficult.

So in honor of breakfast, here are a few links to some of our favorite breakfasts for dinner. I whip these (or things like them) out at least once a week--either when dinner hasn't been well-planned (shocking) or we're short on time (also shocking) or just to keep it cheap. All can be made in 30 minutes or less and cost just a few dollars to feed a family. I think breakfast for dinner a time or two a week is one of the best ways to save money. Serve with some fruit or a salad if you're worried about veggies although several of these even manage to incorporate greens.

1. Bacon Swiss Egg Bake. I love this stuff. And look there's green goodness in it too (pictured above).

2. German Pancakes (Dutch babies). So EASY. And a great thing to do if you find yourself with too many eggs or if eggs go on a wicked sale. (pictured at bottom of post)

3. Potato, Bacon, and Cheddar Bake. You can also add greens or other veggies. Though I truly believe there is nothing in this world wrong with some eggs and potatoes on occasion.

4. Blender Waffles. Make in a blender--forget that egg yolk/white separating stuff. And a nice treat every so often.

Brocomole

This month for Secret Recipe Club, I had Learning Patience. It didn't take me long to pick a recipe called Brocomole. Why? Because broccoli has been on sale lately. And Kip loves it. In fact, in a cruel twist of marital fate, it was the one veggie he really loved when we got married and the one (though I love almost all vegetables) that I really didn't care for. In an even more cruel familial twist, it is one of the few vegetables that my entire family will consume whether they love it or not (Mark eats his paltry and mandatory piece doused in BBQ sauce, but he eats it). Consequently, I've learned to appreciate it more. I've even come to love it roasted (oh, mama), though we eat it steamed more often because (mysterious to me) that is how the masses tend to prefer it around here. As a kid steamed broccoli was one of those foods I would not eat. And yet my son who eats, like 7 foods total is willing to choke it down if he wants dessert (and, yes, there are many many foods he is not willing to choke down, dessert or not). So every time I discover broccoli in a new, fun way, I go for it. Brocomole is just that. It is a broccoli dip. With cream cheese and sour cream. And it's delicious.

Beyond deliciousness, however, it is versatile. You can eat it with crackers for lunch (this is the route I went), but it would also be a fun party dip or appetizer or side/veggie dish at dinner (how I plan to introduce my family to it--nothing like a pile of crackers on the side to get then to try their veggies). I bet  you could even use it as a mayonnaise substitute on a sandwich to very good effect. Also, it can be made as I did with garlic, salt, and pepper, and a little onion and cayenne. But I bet it'd kick butt with dill and parsley. Or even a Tbsp of ranch powder. Or some pesto. Or whatever. So, yes, versatile.

Furthermore, I'd be willing to bet that if you didn't have broccoli you could make it with cauliflower (that way it would even be white and no one would have to confront greenness) or kale.

Brocomole
adapted from Learning Patience
Makes about 1 1/2 C
Prep time: 6-7 minutes
Cost: $1.20 with sale broccoli and cream cheese (probably closer to 1.50 or 1.75 if items not on sale)
broccoli: .50, cream cheese: .50, sour cream: .15, garlic: .05,

Note on cayenne and other seasonings: The seasonings in this will strengthen the longer it sits. So if you plan to serve it soon, feel free to go all nuts. However, if you plan to serve it the day after you make it, be careful, especially with potent things like cayenne. I made this a day ago and the cayenne was perfect; today when I had my leftovers it was (still good, but) more wowza. So, be warned.

1 head broccoli, cut
juice and zest from 1/2 lemon (if you don't have a lemon, you can use 1/2-1 Tbsp lemon juice here instead)
4 oz cream cheese
2 oz (2 Tbsp) sour cream
1-2 cloves garlic
dash onion powder
3 chives
tiny dash cayenne pepper
salt and pepper to taste

Cook the broccoli. I did this in the microwave. Put broccoli in microwave-safe bowl with a bit of water. Then cover with plastic and cook for 3-4 minutes or until tender. (Be careful when removing plastic--the steam will whoosh out and could burn you.) Note: This could also be the perfect recipe for leftover broccoli. If you've got a cup or two leftover, go for it.

Put broccoli and rest of ingredients in food processor (blender would probably work too if it's a decent one, though this stuff is fairly thick) and process away.

Let cool and eat with crackers or other vegetables for dipping.

PRINTABLE RECIPE