Chocolate Raspberry Air Fryer Breakfast Cookies Recipe

EITHEROf course, we’ve all heard that oatmeal is the epitome of a hearty, versatile, and super nutrient-dense breakfast dish. For starters, fiber is basically its middle name—oats are packed with tons, helping to keep gut health and digestion in check. Plus, they’re a powerful source of plant-based protein, antioxidants, plus vitamins and minerals (including iron, zinc, selenium, and magnesium). Honestly, the list goes on and on.

That said, I’ll be the first to admit that I have a hard time getting excited about a bowl of oatmeal unless it’s loaded with cinnamon, apples, and *tons* of brown sugar and/or maple syrup. Which, more or less, constantly sends me straight into a post-sugar energy crash by the time my 10am meeting rolls around If you also consider yourself a ~texture-sensitive~ guy who can be easily put off by the look and feel of anything soft and bland, oatmeal might not be your number one choice.

However, that doesn’t mean we can never enjoy oatmeal again. Luckily, we’ve discovered a brilliant way to transform this healthy ingredient into a delicious and chewy Chocolate Raspberry Breakfast Cookie using our beloved air fryer. Confidence: This protein- and fiber-packed cookie makes breakfast dessert not only palatable, but totally nutritious.

Why is this Chocolate Raspberry Breakfast Cookies recipe such a delicious and well-balanced breakfast?

First of all, who doesn’t love a delicious on-the-go breakfast that you can bake in your air fryer? But aside from its great taste and texture, you can be sure that this healthy cookie recipe from registered dietitian Nicole Addison, RD, the recipe developer and blogger behind Nourished by Nic, makes for a super well-balanced morning meal. (After all, it was developed by a dietitian!)

Like a bowl of oatmeal, Addison’s breakfast cookie recipe features oats as the main ingredient, which means they’re packed with fiber, protein, and antioxidants. (Each cookie has a half cup of oatmeal, which contains about six grams of protein and nine grams of fiber per serving.) For even more protein—and a naturally sweet, nutty flavor—Addison adds a scoop of her favorite protein powder, mashed banana. , and a tablespoon of creamy peanut butter each.

The savory add-ins, like cinnamon and raspberries, used in this cookie recipe are also rich in polyphenols, anti-inflammatory plant compounds that can help improve your heart health and reduce your risk of cognitive decline due to aging. And of course, any breakfast cookie wouldn’t be complete without some chocolate chips, which also contain antioxidant and anti-inflammatory benefits. You will only want to choose a chocolate with 70 percent cocoa or higher. “When looking at any of the health benefits associated with chocolate, it is specifically the cocoa in chocolate that is linked to positive results: the higher the percentage of cocoa, the more active compounds are present to provide health benefits.” says registered dietitian Melissa. Rifkin, MS, RD, CDN, previously told Well+Good.

Also, feel free to customize these cookies to your liking: swap out the berries for your favorite seasonal fruit, like peaches or pears. You can also add other delicious, nutrient-dense ingredients like chia seeds, toasted walnuts, or shredded coconut.

Air Fryer Raspberry Chocolate Breakfast Cookies Recipe

Makes 1 serving

Ingredients
1/2 cup oats (quick, minute, or rolled)
1/2 medium mashed banana
1 teaspoon baking powder
1/2 scoop protein powder (optional)
1 tablespoon melted coconut oil
1 tablespoon of milk
sprinkle cinnamon
Small handful of chocolate chips
small handful of raspberries

1. Preheat fryer to 360°F (or preheat oven to 350°F).

2. Mix all ingredients except chocolate chips and raspberries in a small bowl.

3. Shape dough into a round ball and press into cookie shapes in prepared air fryer basket (spray lightly with cooking spray) or on prepared cookie sheet.

4. Add chocolate chips and raspberries to the top and gently press them into the top of the cookie.

5. Air fry for about 10 minutes (or bake in the oven for 15 minutes).

We just can’t get enough oatmeal around here, TBH:



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