Monday, July 15, 2013

Chocolate Breakfast Cookies

I think these are delicious.  My kids weren't that impressed and Jeff thought they were too chocolately but I really enjoyed them.  The only change I made was to use chocolate chips instead of white.  They were VERY chocolately.

Chocolate Breakfast Cookies

  • 1 1/4 cups white whole wheat flour
  • 1 1/2 cup oats
  • 2/3 cup cocoa powder, preferably dark cocoa
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup of butter, softened
  • 1/2 cup Greek yogurt (I used vanilla flavor)
  • 1 large ripe banana
  • 1/2 cup sugar
  • 2/3 cup brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup White Chocolate Chips or other mix in of your choice
Preheat oven to 350 degrees.
In a large bowl, combine your white whole wheat flour, oats, cocoa powder, salt, baking soda and baking powder. Set aside.
In a mixing bowl, combine your softened butter, Greek yogurt and banana. Mix with a mixer until smooth. Add in sugar and brown sugar and mix until well combined. Mixture may have a slightly curdled appearance due to the yogurt, don't worry, this is okay. Add in your eggs and vanilla and mix well.
Slowly add in dry ingredients to wet ingredients, stirring until combined, but not over mixing. Add in your chocolate chips or other mix ins.
Drop your cookies onto a cookie sheet lined with parchment paper or a Silpat (if you do not have these, make sure to lightly spray your pans with cooking spray and remove cookies immediately after taking out of the oven, to avoid sticking). Use approximately two tablespoons of cookie dough per cookie (a large cookie scoop). Leave 2" of space between cookies.
Bake for approximately 10-12 minutes. Remove from oven and allow to cool.


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