Chocolate Chip Breakfast Cookies

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Okay, to be honest, I’ve never eaten these for breakfast.  Maybe a mid-morning snack a time or two, but not actually as the only thing eaten for breakfast.  These are probably every bit as nutritious as pancakes or waffles, but something about the thought of eating a cookie for breakfast just doesn’t work for me.  Just had to be straight up with you.

I went ahead & called these breakfast cookies because they are sweetened only with honey & are made entirely with whole grains.  If you were to compare them with almost any breakfast cereal that you pick up at the grocery store, I’d pick these any day due to nutrition & taste.  And, if you have kiddos, you could be the super cool mom that feeds them cookies for breakfast {maybe for a special occasion or treat, a more protein packed breakfast with eggs or the like would probably be better most days}.  We love having these around for afternoon snacks or something to grab on the go.  Maybe someday I’ll even eat one for breakfast :).

Chocolate Chip Breakfast Cookies

1/2 c. butter, softened

3/4 c. honey

2 eggs

1/2 t. vanilla extract

3 c. whole wheat pastry flour

2 c. rolled oats

1 t. sea salt

1 t. baking soda

1 t. cinnamon

1/2 c. whole milk

1 c. chocolate chips

Preheat oven to 350°.

Blend together butter & honey.  Add eggs & vanilla, mix well.  Mix in all the dry ingredients, stir until combined.  Stir in chocolate chips.

Scoop onto parchment lined baking sheets.  Bake for 14-18 minutes.


Recipe adapted from Heavenly Homemakers

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Cheesy Sausage Waffles

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During the week, Caleb & I eat breakfast together before he heads off to work, which is a great way to start out the day.  But, we’ve grown a bit weary of our standard breakfasts: scrambled eggs & toast, homemade granola with raw milk & on rare occasions, whole wheat chocolate chip pancakes {my favorite!}.

We don’t usually have a whole lot of time to make anything too extravagant, so one of my goals lately has been to come up with some different breakfast options that would be quick & easy on our weekday mornings.

This recipe has been in my recipe file for a few years now & I finally got around to giving it a try this week.  Of course, I had to tweak the original recipe just a bit & I was very happy with how they turned out!  These do require a little more time than we usually have on a weekday morning, but, because the recipe was more than enough for two, the leftovers freeze wonderfully & can be reheated in the toaster for a super easy & fast breakfast.  So, you may want to make a batch {or two, depending on the size of your family} of these for a leisurely weekend breakfast & put the leftovers in the freezer for later.

Cheesy Sausage Waffles

1 1/2 c. whole wheat pastry flour (all-purpose works too)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1/4 tsp pepper

1 3/4 c. buttermilk (I never have buttermilk on hand, see how I modify below)

4 tbsp butter

2 eggs

2 c. shredded cheddar cheese

1 heaping c. turkey sausage, cooked & crumbled (I make my own using this recipe)

Preheat your waffle iron.

In a saucepan, over medium heat, melt the butter.  Because I was using sausage I had pre-cooked & stored in the freezer, I also threw in the frozen sausage to reheat…

If you don’t have buttermilk on hand {like me}, pour a generous splash {approx. 1 – 1 1/2 tbsp} of lemon juice into the bottom of a liquid measure cup…

And add milk to equal 1 3/4 c.  Let sit for about 5 minutes…

If you have buttermilk on hand, you can just skip all of that & move on to this next part…

In a medium bowl, whisk together buttermilk {or your milk/lemon juice concoction} & eggs…

Add the flour, baking powder, baking soda, salt & pepper…

And mix well.

Add the melted butter, sausage & cheese & mix to combine…

Spoon the batter into the preheated waffle iron, being careful not to overfill…

Or else you may end up with a mess looking something like this…

I really wish I could blame this on someone else, but unfortunately, this was all me.:-)

Cook until golden-brown {4-5 minutes in my waffle iron}…

Serve with butter & syrup {if you’d like}, enjoy!

*To freeze, allow to cool completely, laid flat on a plate.  Wrap individually in plastic wrap & then place in a ziploc bag in the freezer.  To reheat, remove plastic & pop in the toaster.

Made 16 small waffles.

Source: adapted from Rachael Ray