Chocolate Munch Breakfast Cookies
Nutritional Info
- Servings Per Recipe: 48
- 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
View full nutritional breakdown of Chocolate Munch Breakfast Cookies calories by ingredient
Introduction
Adapted from lovefromtheoven.com, these eggless, bittersweet chocolate cookies get packed with nutrient dense Greek yoghurt, oats, dates and Qi'a™ Superfood cereal (and/or roasted lentils). To make things even better, two types of chocolate chips find their way into the dough too! Adapted from lovefromtheoven.com, these eggless, bittersweet chocolate cookies get packed with nutrient dense Greek yoghurt, oats, dates and Qi'a™ Superfood cereal (and/or roasted lentils). To make things even better, two types of chocolate chips find their way into the dough too!Number of Servings: 48
Ingredients
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1 ¼ cups white whole wheat flour
1 ½ cups rolled oats
⅔ cup Dutch-processed cocoa powder
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
¼ cup butter, softened
1 cup non-fat plain Greek yoghurt (or homemade)
½ cup sugar
½ cup brown sugar
4 packets Truvia
1 tbsp vanilla extract
1 tsp chocolate extract (optional)
3 tbsp ground flaxseed
¼ cup warm coffee
½ tbsp homemade egg replacer
½ cup white chocolate chips
½ cup miniature chocolate chips
¼ cup diced dates
¼ cup Qi'a™ Superfood, roasted lentils (see Tip) or toasted sunflower seeds
Tips
For roasted lentils:
Preheat your oven to 400*F and line a baking sheet with parchment paper.
Place the cooked lentils on the pan and toss to coat with all other ingredients (depending on which variety you’re making). Canned or freshly prepared lentils will both work.
Roast in the oven for 15 minutes, stir, and roast for another 10-15 minutes until fully crunchy. Watch closely towards the end so they don’t burn.
Directions
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.