Ww Core Gi Normously Big Breakfast Cookie
Start your morning with a nutritious twist on indulgence by making the WW Core Gi Normously Big Breakfast Cookie—an oversized yet wholesome treat that feels like dessert but fuels like breakfast! Packed with powerhouse ingredients like rolled oats, whole wheat flour, flaxseed, chia seeds, and almond butter, this giant cookie delivers fiber, protein, and omega-3s in every bite. Sweetened naturally with mashed banana, applesauce, and a touch of honey or maple syrup, its flavors are elevated with cinnamon, vanilla, and a delightful mix of dark chocolate chips and dried cranberries. Ready in just 30 minutes, this one-pan wonder is perfect for busy mornings or meal prep, giving you a balanced, grab-and-go option that’s both satisfying and guilt-free. Treat yourself to a breakfast that feels like a reward—delicious, hearty, and packed with goodness!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Whole wheat flour
- 2 tablespoons Ground flaxseed
- 1 tablespoon Chia seeds
- 0.25 cup Almond butter
- 0.5 cup Mashed banana
- 2 tablespoons Unsweetened applesauce
- 2 tablespoons Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Dark chocolate chips
- 2 tablespoons Dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, whole wheat flour, ground flaxseed, chia seeds, ground cinnamon, baking powder, and salt.
In a separate smaller bowl, whisk together the almond butter, mashed banana, unsweetened applesauce, honey (or maple syrup), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix thoroughly until fully combined.
Fold in the dark chocolate chips and dried cranberries to evenly distribute them throughout the dough.
Transfer the mixture to the prepared baking sheet and use your hands or a spatula to shape it into one large, round cookie, approximately 6-7 inches in diameter and about 1/2 inch thick.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the center feels set when lightly pressed.
Remove from the oven and allow the cookie to cool on the baking sheet for 5 minutes before transferring it to a wire rack to cool completely.
Once cooled, enjoy your Gigantically Big Breakfast Cookie as-is or pair with a cup of coffee, tea, or a glass of milk for a balanced breakfast!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 63.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
