Chocolate Munch Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 ¼ cups white whole wheat flour1 ½ cups rolled oats⅔ cup Dutch-processed cocoa powder¼ tsp salt1 tsp baking soda1 tsp baking powder¼ cup butter, softened1 cup non-fat plain Greek yoghurt (or homemade)½ cup sugar½ cup brown sugar4 packets Truvia1 tbsp vanilla extract1 tsp chocolate extract (optional)3 tbsp ground flaxseed¼ cup warm coffee½ tbsp homemade egg replacer½ cup white chocolate chips½ cup miniature chocolate chips¼ cup diced dates¼ cup Qi'a™ Superfood, roasted lentils (see Tip) or toasted sunflower seeds
In a bowl, whisk together flour, oats, cocoa powder, salt, baking soda and baking powder. Set aside.
In a large bowl, cream together the butter, yoghurt, sugars, truvia and vanilla until well combined.
Beat in flaxseed, coffee and egg.
Slowly add in the dry ingredients to wet ingredients, mixing until combined.
Fold in the chocolate chips, dates and Qi'a™ Superfood, lentils or sunflower seeds.
Cover and refrigerate 1 hour.
Preheat oven to 350F.
Drop 2 tbsp of dough for each cookie onto a lined cookie sheet about 2" apart.
Bake for 12 minutes. Remove from oven and allow to cool.
Serving Size: Makes 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, cream together the butter, yoghurt, sugars, truvia and vanilla until well combined.
Beat in flaxseed, coffee and egg.
Slowly add in the dry ingredients to wet ingredients, mixing until combined.
Fold in the chocolate chips, dates and Qi'a™ Superfood, lentils or sunflower seeds.
Cover and refrigerate 1 hour.
Preheat oven to 350F.
Drop 2 tbsp of dough for each cookie onto a lined cookie sheet about 2" apart.
Bake for 12 minutes. Remove from oven and allow to cool.
Serving Size: Makes 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 85.0
- Total Fat: 2.9 g
- Cholesterol: 2.9 mg
- Sodium: 23.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.6 g
- Protein: 2.3 g
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