These healthy Peppermint Chocolate Breakfast Cookies are a great breakfast for kids or on-the-go adults, for an easy, flavorful and festive breakfast during the Holiday season!
What is your favorite easy and healthy breakfast?
Oatmeal, granola bars, and fruit all come to mind when I think of different answers. My favorite easy and healthy breakfast though, hands down, is breakfast cookies.
To me, breakfast cookies should be a fun and easy way to basically eat oatmeal on-the-go. Some mornings, you just do not have time to sit down and eat a healthy breakfast. But, grabbing a banana or apple may leave you hungry sooner than you’d like! And the cost of healthy granola bars can add up quickly!
Breakfast Cookies are the breakfast HERO in my house.
I can eat them when I’m changing my daughter’s outfit, grabbing my son food, trying to feed our dog, making coffee… you know, busy Mom life 🙂 If you follow me on Instagram you would see that I pretty much make a different type of breakfast cookie every week.
So much so, that my 1 year old daughter is starting to attempt to say cookie, which sounds like an adorable little “cook cook” really 🙂 And I refuse to believe that my Dad has given her so many pieces of real cookies that she’s now obsessed… Nope, it can’t be that, it must be the breakfast cookies 😉
My kids love breakfast cookies, and of course, like most kids I think, they get tired of the same flavor over and over. Several months ago, the idea of chocolate peppermint popped into my head and I could NOT get it out. They had to be made, they were calling my name! 🙂
The Chocolate Peppermint Breakfast Cookie was born.
These cookies are fast and easy to make, healthy, and:
- Gluten-free (with certified gluten-free oats)
- Refined sugar-free (with only 3 tbsp of honey or male syrup)
- Filled with fiber (thanks to oats and flax seed)
- Crunchy, chewy and loaded with oats, nuts, and chocolate chips
The first time I made these Chocolate Peppermint Breakfast Cookies, something happened to me, that has NEVER happened to me before… I locked myself out of the house. I had both kids in tow, all our stuff, and no keys. DANG. You know what I had though? Sunshine and these breakfast cookies. Yes, that sounds cheesy, but I tried to be positive…
And yes, I pack breakfast cookies as snacks too, for my kids AND myself!
Even better? *Massive sarcasm* My husband was in a work training without any cell service! Luckily, my parents don’t live too far away and had a spare key, so we weren’t stranded for too long. We all three sat outside on the sidewalk and drowned our sorrows in these Chocolate Peppermint Breakfast Cookies, while my 3 year old threw a fit because he wanted to get back in our house. Me too, kid, me too…
Sometimes you can’t fix your problems right away, and instead you’re forced to sit back and make the best of things. For a Type A Perfectionist it was a novel idea, but my kids enjoyed the sunshine and the cookies too, so looking back on it, things could have been much worse.
I hope you make these Chocolate Peppermint Breakfast Cookies, and maybe they will cheer you up in a wonky situation too… or even better, I hope you make them and get to enjoy them in the comfort of your own home! 🙂
Looking for other life-saving breakfast cookie recipes? Check out my Pumpkin Chocolate Chip Breakfast Cookies and my Banana Bread Breakfast Cookies.
- 1/2 cup oats (certified gluten-free)
- 1/3 cup oat flour (certified gluten-free)
- 1/4 cup flax seed, ground
- 1/2 cup walnuts, finely chopped
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp honey (or maple syrup)
- 1/4 cup coconut oil, melted (or butter)
- 1 egg
- 1/4 tsp mint extract
- 1/3 cup mint chocolate chips and/or chopped candy canes
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Preheat your oven to 375 and line a large pan with parchment paper.
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In a large bowl, combine your dry ingredients (oats, oat flour, flax seed, walnuts, cocoa powder, baking soda, salt) and stir together until all is thoroughly blended. Push your dry ingredients to the sides of the bowl to create a well in the middle.
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Add your wet ingredients inside the well in the bowl (honey, coconut oil, egg, and mint extract) and whisk together with a fork, then stir together with your dry ingredients.
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Add your chocolate chips or chopped up candy cane bits into your breakfast cookie dough, and stir together until everything is well incorporated.
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Using a cookie scooper, scoop your dough onto the tray, to make about 16 cookies total, and bake for 9-11 minutes, or till the edges of the cookies have set.
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Let your cookies cool for a few minutes, and then put them on a cooling rack to continue cooling.
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Devour!
*I like to store these breakfast cookies in a container, and they will last about a week.
Can you use a flax egg or other substitute to make these vegan (also maple syrup for honey )?
Hi Manda. I haven’t made these with an egg substitute, but I think a flax egg should work (the cookies just may be a touch softer).
Good thing you had sustenance! And good thing for family close by! I’m always afraid I’m going to do this one day. Cookies look delicious!
Thank you! And yes, I don’t know what I would have done without them since I didn’t have my car keys either!! Hopefully that never happens again, or happens to you too!