Oatmeal Chocolate Chip Cookie Cereal
By Eat More Chocolate Team Cookies, Miscellaneous Breakfast Baking
May 15, 2015
Oh yes, we are doing cookies for breakfast!
- Prep: 10 mins
- Cook: 5 mins
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.
Allow to cool completely before storing in an airtight container. Serve over milk, yogurt or eat by the handful!
1/2 cup coconut oil (you can swap softened butter if you'd prefer)
1 1/4 cups white whole wheat flour or whole wheat pastry flour