Chocolate Breakfast Cookies
A Healthy Breakfast Cookie Recipe Like Bakers Breakfast Cookies
Rich Ghirardelli chocolate chips and peanut butter make these breakfast cookies taste divine. Rolled oats, whole wheat flour and applesauce make them low fat.
Think cookies are just for dessert? Think again! These breakfast cookies are nutritious enough to serve for breakfast, yet they taste just like dessert. Indeed, these chocolate breakfast cookies are perfect for satisfying your sweet tooth any time of the day.
Similar to the popular Bakers Breakfast Cookies, these chocolate peanut butter breakfast cookies are not only a good source of fiber and protein, but they also have no cholesterol and are low in fat. And these cookies are even better than Bakers Breakfast Cookies because they taste as fresh and good as only a homemade cookie can taste.
Serve these cookies with strawberry smoothies or Cherry Berry Smoothies for a super-nutritious, yet delightfully sweet breakfast. Or serve them with a tall glass of cold milk for a satisfying, yet surprisingly healthy, snack or dessert.
These cookies are also a perfect way to get kids to eat breakfast (just don't tell them they're good for them). And if you like this recipe, be sure to check out the Cheerios Breakfast Cookies recipe, too.
Chocolate Peanut Butter Breakfast Cookies
- 1/2 cup unsweetened dark cocoa (such as Hershey's Extra Dark Cocoa)
- 1-1/2 cups white whole wheat flour
- 1-1/4 cups quick-cooking rolled oats
- 3/4 cup granulated white sugar
- 1 tsp. cinnamon
- 1 tsp. salt
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 cup dark chocolate chips (such as Ghirardelli 60% cacao double chocolate chips)
- 1 large egg
- 1 tsp. vanilla
- 1/2 cup unsweetened applesauce
- 1/2 cup natural peanut butter
Preheat oven to 350 degrees F. Whisk together the first nine ingredients (through the chocolate chips) in a large bowl. In a small bowl, whisk the egg, vanilla, applesauce and peanut butter together. Pour the wet ingredients into the dry and mix well.
Line two cookie sheets with silpat mats or parchment paper (this is optional, but it makes for easier clean-up). Roll dough into 16 to 20 balls, pressing down to flatten in the shape of a cookie. Place dough on prepared cookie sheets one inch apart. Bake 8 to 10 minutes. Remove from oven and let cool 10 minutes.
Makes 16 to 20 cookies.
Per cookie (based on 16 servings): 188 calories, 6 g fat (2 g saturated fat), 0 mg cholesterol, 32 g carbohydrate, 4 g fiber, 5 g protein, 0% vitamin A, 0% vitamin C, 3% calcium, 9% iron
For more sweet and healthy breakfast recipes, see also:
- Cheerios Breakfast Cookies
- Banana Nut Oatmeal
- Tropical Cheesecake Breakfast Bars
- Sweet Potato Scones
- Blueberry French Toast Casserole
- Chocolate Raspberry Muffins
- Pumpkin Bran Muffins
- Breakfast Casserole
- Chocolate Chip Scones
- Mango Chocolate Chip Scones
- Pineapple Coconut Smoothies
- Pumpkin Smoothie
- Strawberry Smoothie
- Superfood Smoothies
