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These cookies are filled with wholesome ingredients and are super filling, so they really are perfect for breakfast, and even for a snack or something that’s a tad sweet to have at lunchtime.


Servings

18 cookies

Total time

22 minutes

Courses

Breakfast, Brunch


Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup whole wheat pastry flour (or whole wheat flour)
  • ½ tsp baking soda
  • ½ tsp coarse salt
  • ½ tsp ground cinnamon
  • ⅓ cup canola oil
  • ½ tbsp brown sugar
  • 2 eggs
  • ⅔ cup vanilla yogurt
  • 2 tsp pure vanilla extract
  • 2 tbsp dark chocolate chips + 2-3 Tbsp. unsweetened coconut flakes
  • ½ small banana, smashed + ¼ cup blueberries
  • 2 tbsp peanut butter + 2 Tbsp. strawberry preserves


Method

  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

    In a medium mixing bowl, whisk together oats, flour, baking soda, salt and cinnamon.
    In another medium mixing bowl, whisk together oil and brown sugar, until fluffy. Whisk in eggs, until incorporated, then whisk in vanilla yogurt and vanilla extract.
    Pour dry ingredients into wet ingredients and whisk until just combined.
    Fold in desired mix-ins. Scoop dough using a 2-inch cookie scoop, about 1-inch apart on the baking sheet.
    Bake 9-12 minutes. Allow to slightly cool.

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