Name: Breakfast Cookie Cups That Taste Like Dessert!
Prep time: 40 min
Total time: 40 min
Ingredients: 2 1/2 cups old fashioned oats; 2 tablespoons ground flax-meal; 1/2 teaspoon salt; 1/3 cup real maple syrup; 2 tablespoons tahini; 1/4 cup coconut oil; 1 very ripe banana (mashed well); 2 teaspoons vanilla extract; 1-2 cups semi-sweet or dark chocolate chips; whole milk or coconut milk (for serving)

These cookie cups are a revolutionary way to start your day, transforming the beloved cookie and milk experience into a convenient and decadent breakfast. Forget boring cereal; this recipe delivers the comforting flavors of oatmeal chocolate chip cookies with a delightful milk bath, all wrapped up in a portable cup. Perfect for busy mornings or when you crave a sweet treat that feels like dessert but is totally breakfast-approved. Our unique cookie cups are designed for maximum flavor and ease. We combine wholesome oats and flax with rich chocolate chips, all baked into a delightful cup that holds its shape. The key is the perfect balance of ingredients and a simple baking process that ensures a satisfying texture every time.

⏱ Time: 40 min

👥 Servings: 12 cups

📊 Level: Easy

🥗 10 ingredients

Breakfast Cookie Cups That Taste Like Dessert!

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Prep Time 40

Total Time 40

Servings: 12

Ingredients Method Notes

Ingredients

2 1/2 cups old fashioned oats
2 tablespoons ground flax-meal
1/2 teaspoon salt
1/3 cup real maple syrup
2 tablespoons tahini
1/4 cup coconut oil
1 very ripe banana (mashed well)
2 teaspoons vanilla extract
1-2 cups semi-sweet or dark chocolate chips
whole milk or coconut milk (for serving)

Method

In a large mixing bowl, mix together the oats, ground flax, and salt.
In a medium glass bowl, combine maple syrup and tahini. Microwave for 1 minute until bubbling. Stir in coconut oil, mashed banana, and vanilla extract. Mix the wet ingredients with the dry oats until fully combined. Chill in the freezer for 10-15 minutes.
Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan.
Fold the chocolate chips into the chilled dough. Divide evenly among muffin cups, pressing from the bottom up to form sides.
Bake for 10-15 minutes, until lightly golden. Cool for 5 minutes, then carefully remove from pan.
Serve warm in a bowl with a generous pour of thick milk, and garnish with berries or extra chocolate chips. Enjoy!

Notes

– Use very ripe bananas for natural sweetness and moisture.
– Don’t overbake; the centers should remain slightly soft.
– For a richer flavor, use dark chocolate chips and whole milk.
– If dough is too sticky, lightly wet your hands with water.

Pro tips

Use very ripe bananas for natural sweetness and moisture.
Don’t overbake; the centers should remain slightly soft.
For a richer flavor, use dark chocolate chips and whole milk.
If dough is too sticky, lightly wet your hands with water.

Transform your mornings with these incredible cookie cups. Experiment with different milks and toppings for endless variations. Enjoy this delightful breakfast treat!

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