Chocolate Chip Breakfast Cookies

For the cookies:
Preheat oven to 400ºF and line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, whisk together the buttermilk, oil, egg and vanilla extract. To the same bowl, add the flours, sugars, baking powder and salt. Fold the ingredients together until just moistened. Do not over-mix. Fold in the semi-sweet chocolate chips until evenly dispersed.

Drop the dough in 2-tablespoon portions onto the cookie sheets (about 6-8 cookies per sheet). Bake at 400ºF for 10–12 minutes or until the edges just begin to brown. Remove from oven and let cool for 2 minutes and then transfer to a wire rack to cool the rest of the way.

While your cookies are cooling, prepare your glaze.

For the glaze:
In a small bowl, combine confectioners sugar, heavy cream and vanilla extract until creamy.

When cookies are cool, drizzle the glaze onto the cookies and sprinkle with mini-chocolate chips and sprinkles before the glaze has set.

They are best served fresh but will keep in an airtight container for 4-5 days. Enjoy!