Wellness

Found: A Chocolate Chip Cookie You'll Soon Be Calling Breakfast

All you'll need is one bowl and 15 minutes.

by:
April 30, 2019
Photo by Lauren Volo

When people find out that I’m a food editor and cookbook author focused on wellness, they always want to know what I eat. Do I chomp raw kale from morning to night? How do I eat out? Do I drink alcohol?

Nope; I eat out with gusto; and yes, sometimes I drink alcohol, especially if it’s a good organic, naturally fermented red wine. You see, in my years of interviewing hundreds of the country’s best chefs and functional doctors, I’ve come to the conclusion that joy is a huge part of the wellness equation.

In my newest cookbook, Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships, and in the recipes I share online, I take pains to make sure that my food is the type of crave-worthy dishes people wake up excited for. Flavor is first. Then, I work on the nutritional benefits of each dish, teasing in more vegetables, adding anti-inflammatory (and super-flavorful) spices, making sure there’s enough protein, fat, and fiber to keep my blood sugar stable so I feel good immediately (no hanger strikes!) and in the long term.

This approach extends to dessert. When I was first developing the recipes for my book, I knew I wanted to remake a classic chocolate chip cookie to have the qualities mentioned above, but also to just be the best chocolate chip cookie, period. I wanted crispy edges and a chewy center. I wanted studs of walnuts and chewy oats, and rich, melty chocolate chunks. I knew I wanted it to be gluten-free and dairy-free to keep my gut irritation low, but I wanted it to taste like it was filled with all the butter (because, let's be real, butteriness is what I love most about chocolate chip cookies).

The #besthealthycookie recipe was born out of all of these desires, and it’s everything I wanted it to be, and more. It’s also ridiculously easy to make—it takes one bowl, and less than 15 minutes, oven time included (“It’s dangerous how easy it is to come home late and whip up a batch,” a friend recently told me).

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Top Comment:
“I'd like to try these but I usually eat grain-free. What would I substitute for the oats? A little bit of coconut flour possibly?”
— Jani
Comment

My husband will often wake up craving a treat and make a batch for breakfast, and I can’t fault the choice, since it packs in more protein and fiber than most bars, cereals, or oatmeals (if you have a cookie and my favorite green smoothie, you’re pretty much living the dream). In fact, more and more readers have shared that they’re using the cookies as a grab-and-go breakfast that keeps them feeling full and good well through lunch.

They’re also super flexible—if you don’t like oats, don’t use ‘em. If you prefer a different type of nut, go for it. Want to add in some spices? You do you (I’ve done a cardamom pistachio version that was absolute heaven; I also stirred in some culinary lavender once, to delicate, delicious results).

Want to try these cookies yourself? Here’s the easy recipe.

Do you ever eat cookies for breakfast? Let us know in the comments!

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See what other Food52 readers are saying.

  • Nancy
    Nancy
  • tina
    tina
  • Liz
    Liz
  • Jani
    Jani
  • milkjam
    milkjam
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healthy recipe developer + food lover

8 Comments

Nancy May 5, 2019
Yes we eat breakfast cookies! I’m definitely going to try these. But here’s a link to the recipe I’ve used in the past.
https://www.kingarthurflour.com/recipes/breakfast-cookies-recipe

 
Brinda A. May 6, 2019
Thanks for the recipe, Nancy! If you make this version, please let us know how you like the cookies!
 
tina May 5, 2019
calories and carbs per cookie please?
 
Liz May 2, 2019
Just curious - how many cookies does this make?
 
Brinda A. May 6, 2019
Hi Liz, per the recipe the yield is 8 cookies, but I expect you can go up/down based on your preferences and slightly adjust the cook time (a few minutes longer for fewer, bigger cookies; a few minutes shorter for smaller ones).
 
Jani May 1, 2019
I'd like to try these but I usually eat grain-free. What would I substitute for the oats? A little bit of coconut flour possibly?
 
Brinda A. May 6, 2019
Hi Jani, thanks for reading! The recipe hasn't been tested free of grains, so just giving my best guess here: An equal amount of coconut flour might work, in that it would help absorb moisture in the same way that rolled oats would, but might not provide the same, chewy texture. If you want that chewiness, you may want to try a combo of coconut flour or quinoa flakes AND coconut flakes, maybe 1/8 cup of each, to amount to 1/4 cup total to replace the oats. Again, haven't tried it this way, so YMMV, but let me know if you decide to, and how it all goes!
 
milkjam May 1, 2019
Oh good grief, look up the macros yourself if it really bothers you. Looks like a good recipe and I will save it for future baking. Not worth it to pay for the coconut sugar IMO.