Breakfast Cookies
User Reviews
5
Breakfast Cookies
Description
The Breakfast Cookies recipe features a blend of whole wheat flour, oats, and cocoa powder that creates a dense yet tender texture. By mixing banana and Greek yogurt into the dough, the cookies stay moist and soft after baking. White chocolate chips provide pockets of sweetness that contrast with the subtle cocoa undertone. The baking method involves dropping spoonfuls of dough spaced apart to develop rounded cookies with slight edges.
These cookies are suitable for starting your day with a portable breakfast that incorporates whole grain ingredients and fruit. They can be eaten chilled or warmed briefly to soften further. The recipe suggests using parchment or silicone mats to prevent sticking and encourages flexibility in mix-ins beyond white chocolate chips.
Leftover cookies freeze well when placed in freezer bags, allowing for convenient storage. Defrosting by microwaving for a few seconds quickly revives their soft texture, making them a practical make-ahead option.
Ingredients
- 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 butter softened
- 1/2 cup Greek yogurt I used vanilla flavor
- 1 banana large, ripe
- 1/2 cup sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 2 egg
- 1 cup white chocolate chips or other mix-in of your choice
Instructions
- 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.
- Enjoy!
Notes
- Store leftover cookies frozen in freezer bags for easy thawing and reheating.
- Use parchment paper or silicone baking mats to prevent sticking; grease pans lightly if these are unavailable.
- Adjust mix-ins from white chocolate chips to other preferred add-ins as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 97kcal | 5% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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