Cookies for breakfast! This quick and easy recipe is perfect for a hectic Monday morning (or any other morning). Bake them the night before, pack them up in a zipper bag, and you’ve got a gran-n-go breakfast ready!
What you’ll need:
4 oz plain non-fat Greek yogurt
1/2 cup oatmeal
2 packets zero calorie sweetener (we used Stevia)
2 packages MRC Vanilla Pudding HNS
1/2 package MRC Chocolate Pudding HNS (optional)
1 tsp vanilla extract
1 tsp of vanilla nut extract
Place oatmeal in blender and pulse to a flour like consistency. In mixing bowl, add all ingredients including “oatmeal flour”, except chocolate pudding, and mix together. Allow the cookie dough to sit for 20 to 30 minutes and rise, this step is VERY important. Your dough will almost double in size. Spray cookie sheet with cooking spray. Drop by round tablespoon on cookie sheet about 1 inch apart. In separate bowl, mix chocolate pudding really thick 1-2 tablespoons of water. Set aside. Optional: Use MRC Chocolate Pudding HNS mix as your “chocolate chips”. Mix pudding with 1-2 TBSP water, it will be very thick. Place 2-3 pea size drops on each cookie to add that chocolate flavor.
Bake in oven for 20-30 minutes at 375 or longer for crunchier cookies.
Replaces: 1 carb, 1/2 protein, 1 creamy | Serving: 4
Lemon Flavor. Omit the chocolate. Add 1 tsp grated lemon vest to dough. Replace the Vanilla Nut extract with 1 tsp lemon extract.
Nutty: Add chopped walnuts or pecans, will count as your healthy fat serving for the day.
Banana Nut: Add 100 calories chopped walnuts. Use banana extract instead of Vanilla Nut. Omit chocolate pudding.