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If you are in a hurry in the morning, there is no time to make yourself a sandwich or one of those fancy smoothie bowls. Unless you prepared everything the night before ;) Well if you still want something nice to give you a good start in the morning, I would recommend making these Chocolate Chip Oats Peanut Butter Breakfast Cookies (long name, I know). Make them ahead and then just grab some in the morning and off to work you go! Couldn’t be easier…

Chocolate Chip Breakfast Cookies | Bake to the roots

I am a commuter. Each day I need 1 1/2 hours to work and then 1 1/2 hours back in the evening – would be weird if those times differ, right? ;) Well, since I am leaving quite early in the morning, I normally do not get hungry on the way to work. My stomach sends a signal as soon as we (my stomach and me) enter the office. That’s when I have a coffee and my little breakfast I brought from home. Sometimes I leave later to get to work – in those cases, my stomach signals me on the train that he wants to be fed. Immediately. In those “emergencies” breakfast cookies are ideal. They do have a relatively small amount of sugar but are still packed with energy. Exactly what you need in the morning.

You can eat this kind of cookies any other time of the day – afternoon or evening – it doesn’t matter. I do not want to mislead you with the name ;) Whenever your stomach says “I am hungry” you can snack one of those. But not all at once of course ;)

I used oats and wholemeal wheat flour, so these cookies do not affect your blood sugar level as much as regular cookies would do – your body will take some more time to digest them… which is good. You probably will feel less quickly hungry again after eating one of the cookies. At least that’s what I experience. Cookies with regular flour and white sugar normally bring up your blood sugar for some time and then it goes down again… which is a signal for the body to ask for more food ;) If you are looking for high sugar recipes – there are plenty of those on the blog :P

Well… I’d say you should try them. For me, they are actually quite sweet, but since I reduced sugar to a minimum level, basically everything is sweet for me ;) The cookies are also on the crumblier side of the cookie spectrum – there is no liquid chocolate or caramel inside. Sorry for that ;))

INGREDIENTS / ZUTATEN

(18-19 cookies)

1/2 cup (140g) peanut butter
1/3 cup (80g) applesauce (unsweetened)
2 tbsp. maple syrup
1 large egg
2 1/4 cups (190g) rolled oats
1 cup (130g) wholemeal wheat flour
1 tsp. baking powder
2 tbsp. muscovado sugar
1 tsp. ground cinnamon
1/2 cup (100g) semi-sweet chocolate chips

(18-19 Cookies)

140g Erdnussbutter
80g Apfelmark (ungesüßt)
2 EL Ahornsirup
1 Ei (L)
190g Haferflocken (Kleinblatt/zart)
130g Weizenvollkornmehl
1 TL Backpulver
2 EL Mascobado Zucker
1 TL Zimt
100g Schokodrops (Zartbitter)

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

2. Add the peanut butter, apple sauce, maple syrup, and egg to a large bowl and mix until well combined. Mix the rolled oats, flour, baking powder, muscovado sugar, and cinnamon in a second bowl until well combined. Add that mixture to the large bowl and mix until just combined. Add the chocolate chips and fold in. The dough will be a bit crumbly but that’s ok. Use a cookie scoop or tablespoons to place dough portions on the baking sheet. Flatten the dough a bit and then bake for 9-10 minutes until slightly golden and firm. Take out of the oven and let cool down on the baking sheet until you can move them, then transfer to a wire rack and let cool down completely.

1. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.

2. Die Erdnussbutter zusammen mit dem Apfelmark, Ahornsirup und Ei in eine große Schüssel geben und gut verrühren. Haferflocken, Mehl, Backpulver, Zucker und Zimt in einer zweiten Schüssel vermischen und dann zur großen Schüssel dazugeben und alles gut verrühren. Die Schokodrops dazugeben und unterheben. Der Teig ist etwas krümelig, aber das ist OK. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen auf das Blech setzen und flachdrücken. Für 9-10 Minuten backen – die Cookies sollten fest geworden sein und etwas Farbe bekommen haben. Aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.

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Here is a version of the recipe you can print easily.