Oatmeal Chocolate Chip Cookie Cereal

By Eat More Chocolate Team  ,     

May 15, 2015

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Oh yes, we are doing cookies for breakfast!

  • Prep: 10 mins
  • Cook: 5 mins
  • 10 mins

    5 mins

    15 mins

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Directions

Combine the whole wheat flour, oatmeal, baking soda and salt in small bowl.

Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy, about 3 to 5 minutes. Add the egg and beat well.

Gradually beat in the flour + oatmeal mixture.

Stir in the mini chocolate chips.

Divide the dough in half and turn each dough out onto a large piece of plastic wrap or wax paper and form a very long and thin log with it, about 2 feet in length and about 1 inch in diameter.

Seal up the bundle, roll it back and forth a couple times to smooth it out so one side isn't flat from resting on the counter, and place it in the freezer to chill for about 15-20 minutes. You just need the dough to firm up a bit so it is easier to roll into a bunch of little balls.

Preheat the oven to 350 degrees F.

Line two baking sheets with parchment paper or silpats. Remove the logs and using a sharp knife slice 1/2 inch slices of dough. If you prefer flatten cookies you can simply place the rounds of dough on the prepared baking sheets. If you want a rounder cookie (this is what I did for most of mine) roll the sliced cookie dough between your hands to make a small ball and place on the the prepared baking sheet.

Bake for 5 to 6 minutes.

Allow to cool completely before storing in an airtight container. Serve over milk, yogurt or eat by the handful!

Ingredients

1/2 cup coconut oil (you can swap softened butter if you'd prefer)

1/8 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla

1 egg

1 1/4 cups white whole wheat flour or whole wheat pastry flour

3/4 cup old fashion oatmeal

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 - 3/4 cup mini chocolate chips

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