Double Chocolate Breakfast Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 195.2
- Total Fat: 9.8 g
- Cholesterol: 0.1 mg
- Sodium: 112.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 2.5 g
- Protein: 2.6 g
View full nutritional breakdown of Double Chocolate Breakfast Cookies calories by ingredient
Introduction
Easy to make, perfect out of the freezer for texture,chewy melt in your mouth decadence by a gourmet chocoholic guests rave about. Easy to make, perfect out of the freezer for texture,chewy melt in your mouth decadence by a gourmet chocoholic guests rave about.Number of Servings: 36
Ingredients
-
3 c. Whole Wheat Flour, 1 c. Quaker Oat Bran cereal, 1 tsp Baking Soda, 1 tsp Sea Salt (low sodium fine),1/2 c unsweetened Cocoa
1 c Olive oil (light or xlight), 2 c. packed Brown Sugar,2 egg equivalent Eggbeaters (1/4 c), 3 tsp Vanilla Extract, 1/2 c. Fat Free milk,
2 cups semi-sweet chocolate chips,
Tips
Do NOT over bake...they will be sticky to remove from sheet and must cool...but you ruin any chocolate, especially these if baked too long. Place them on plates with wax paper between layers...ziploc and burp to freeze immediately! 1 for breakfast straight from the freezer....kills hunger into the afternoon. Housewarming gift perfect...share the recipe so they know it is GOOD for you!
Directions
In medium bowl combine dry ingredients:
3 cups whole wheat flour
1 cup Oat Bran (ground relatively fine, Quaker good, in cereal or specialty dept…Bran, not oats)
1 tsp. Baking soda
1 tsp. Salt (low sodium fine)
˝ cup unsweetened Cocoa
~Stir to combine well and set aside.
In a large mixer bowl, cream together:
1 cup light (or extra light) Olive Oil
2 cups brown sugar (packed) (Note: Splenda may be substituted as part of it as well)
2 egg equiv. Eggbeaters (OR 2 eggs or 3 egg whites)
2-3 tsp. Vanilla
Then slowly add: ˝ cup no-fat (or low-fat milk)
Mix carefully to avoid splashing, little at a time.
Add dry mixture to wet mixture bowl by spoonfuls & mix till combined.
Stir in by hand:
2 cups semi-sweet chocolate chips and mix well. Drop by large Tablespoon onto a lightly sprayed cookie sheet (use Pam), flatten each cookie dough by pressing down on them & bake in 350 oven for 6-7 minutes. ..but be SURE only to bake them until the last one loses the shine on top completely (peek in oven window)…any longer will make them dry out & be crumbly.
Cool completely on cookie sheet and place on paper plates in Ziploc bags, with wax paper or saran between layers for stickiness to freeze once cooled.
You may need to bake them on a parchment sheet to slide onto counter to re-use cookie sheets if short on them. (I always double the recipe in my professional KItchen Aid) Use for breakfast, dessert under a scoop of ice-cream with fudge sauce laced on top for garnish and a berry.
Serving Size: makes 36 - 2.5 inch cookies
Number of Servings: 36
Recipe submitted by SparkPeople user MCHAVEN.
3 cups whole wheat flour
1 cup Oat Bran (ground relatively fine, Quaker good, in cereal or specialty dept…Bran, not oats)
1 tsp. Baking soda
1 tsp. Salt (low sodium fine)
˝ cup unsweetened Cocoa
~Stir to combine well and set aside.
In a large mixer bowl, cream together:
1 cup light (or extra light) Olive Oil
2 cups brown sugar (packed) (Note: Splenda may be substituted as part of it as well)
2 egg equiv. Eggbeaters (OR 2 eggs or 3 egg whites)
2-3 tsp. Vanilla
Then slowly add: ˝ cup no-fat (or low-fat milk)
Mix carefully to avoid splashing, little at a time.
Add dry mixture to wet mixture bowl by spoonfuls & mix till combined.
Stir in by hand:
2 cups semi-sweet chocolate chips and mix well. Drop by large Tablespoon onto a lightly sprayed cookie sheet (use Pam), flatten each cookie dough by pressing down on them & bake in 350 oven for 6-7 minutes. ..but be SURE only to bake them until the last one loses the shine on top completely (peek in oven window)…any longer will make them dry out & be crumbly.
Cool completely on cookie sheet and place on paper plates in Ziploc bags, with wax paper or saran between layers for stickiness to freeze once cooled.
You may need to bake them on a parchment sheet to slide onto counter to re-use cookie sheets if short on them. (I always double the recipe in my professional KItchen Aid) Use for breakfast, dessert under a scoop of ice-cream with fudge sauce laced on top for garnish and a berry.
Serving Size: makes 36 - 2.5 inch cookies
Number of Servings: 36
Recipe submitted by SparkPeople user MCHAVEN.