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Chewy French Toast Cookies

Chewy French Toast Cookies for a Cozy Sweet Treat

These Chewy French Toast Cookies are a delightful treat capturing the essence of breakfast and dessert in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour For a gluten-free option, use a 1:1 gluten-free flour blend.
  • 1 tbsp Baking Powder Ensure it’s fresh for the best results.
  • 1 tsp Salt Do not omit, as it enhances flavors.
  • 2 tsp Cinnamon Substitute with pumpkin pie spice for a different kick.
  • 1/2 tsp Nutmeg Use freshly grated for the best flavor.
  • 1 cup Unsalted Butter Can substitute with coconut oil for a dairy-free option.
  • 3/4 cup Brown Sugar White sugar can be used, but the flavor will differ.
  • 1 large Egg For a vegan option, use flaxseed meal (1 tbsp flax + 2.5 tbsp water = 1 egg).
  • 1 tbsp Vanilla Extract Use pure vanilla extract for the best flavor.
  • 1/4 cup Milk Any plant-based milk can work as a substitute.
  • 2 cups Old-Fashioned Rolled Oats Quick oats may be substituted, though the texture will vary.
  • 1 cup White Chocolate Chips Substitute with milk or dark chocolate chips if desired.

Equipment

  • Mixing Bowl
  • whisk
  • Baking Sheet
  • Parchment paper
  • spoon

Method
 

How to Make Chewy French Toast Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
  3. Cream together softened unsalted butter and brown sugar in a larger bowl until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually mix in the milk, stirring until the mixture is smooth.
  6. Combine the dry ingredients into the wet mixture; mix on low speed until just combined.
  7. Stir in the rolled oats and then gently fold in the white chocolate chips.
  8. Drop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart.
  9. Press down lightly on each dough ball to flatten them slightly.
  10. Bake for 10-12 minutes until the edges are golden and the centers are set.
  11. Cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 70mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Optional: Dust with powdered sugar for an extra touch of sweetness. Room temperature butter and avoiding overmixing are key for the perfect chewiness.

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