Breakfast Cookie Cups That Taste Like Dessert!
Enjoy these delightful cookie cups made with real maple syrup and tahini for a sweet, satisfying breakfast treat.
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)
Instructions
- 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
Allergens: Milk, Wheat, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.