Healthy cookies for breakfast? Yes, this is possible! These easy breakfast cookies are loaded up with tons of chocolate and only contain 150 calories each!
Whoa, four days into January and we’re already back to cookies again. We might be looking at a record here, friends!
Seriously though, it was only a matter of time. Cookies and me just can’t stay away from each other, and thus, healthy breakfast cookies fix all the problems.
The problem which is the fact that cookies are pretty much outlawed after New Years and dude, I am so not cool with that mindset. So I had to get a little creative and take things up a notch on the health-o-meter.
Healthy cookie 101. When in doubt, take away the butter, throw in a bunch of sneakily-healthy stuff, add a double whammy of chocolate, and call yourself the cookie genius you truly are. 😀
The result equals complete breakfast to midnight-snack fare. In conjunction with the fact that each cookie contains only 150 calories. So there’s that.
I’ll just leave that statement up there and wait for you to finish your healthy breakfast cookie victory dance.
So what kind of cookie wizardry do we have going on here? Don’t be nervous, because there’s no weird, gross-ish ingredients replacing all the usual fat in these cookies. I’d bet all my leftover cookies you have everything hanging out in your pantry right now!
- Mashed ripe banana, an egg, and yogurt step up to the plate and replace the butter.
- Quick-cooking oats replace a lot of the flour and contribute the super-chewy texture.
- Unsweetened cocoa powder and chocolate chips take care of all your indulgent needs.
Be aware that the dough for these cookies will be very soft and slightly sticky. That’s the kinda consistency we’re looking for! Chilling the dough isn’t even necessary, because these cookies don’t spread too much while they bake. In fact, you’ll want to flatten them slightly after rolling into balls.
You’ll also want to enjoy them straight from the oven while the chocolate is still warm and gooey. As ALL cookies should be eaten. 😉
Also, all the cookies should probably be eaten right at that moment. Living la cookie loca we are.
Oh, and before I forget. My extreeeeeemly cookie-snobbish siblings were never the wiser that they were actually eating ultra-healthy cookies for breakfast. I think they just really thought that I lost my mind and was letting them eat chocolate cookies for breakfast, so there were no questions asked.
Only much cookie face shoving.
Whaddya’ say? Are you ready to keep those New Years resolutions going strong and have your cookies too? ???
Healthy Double-Chocolate Breakfast Cookies
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Ingredients
- 1 medium ripe banana mashed
- 3/4 cup coconut sugar or brown sugar
- 1 large egg
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats
- 1-1/2 cups white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
- In a large bowl, whisk mashed banana, sugar, egg, yogurt, and vanilla until smooth. In a separate bowl, combine oats, flour, cocoa, baking soda, and salt. Beat flour mixture into liquid until a dough forms. Gently stir in chocolate chips.
- Roll dough into 1-in balls and place on prepared baking sheets. Gently flatten. Bake cookies in batches at 350F 9-10 minutes (middles will still look soft---this is ok) Cool cookies on baking sheet 5 minutes, then transfer to a wire cooling rack. Enjoy warm!
Nutrition
Have you seen these other winning breakfast cookies? It’s so a thing. 😉
Peanut Butter Granola Breakfast Cookies
Healthy Zucchini Oat Breakfast Cookies
Ana D. says
I loved this healthy cochoclate cookies, one little modification I did is to add 1/4 of coconut oil per portion because the dough seemed a bit dry…at they came out delicious and soft.
Emma says
Hello,
I just made them. They are too thick. Either too much flour or not enough liquid. I even added 1-2 tbsp more of yogurt. It didn’t help. I was excited to make them but I can’t say I am satisfied. The taste is good, not too sweet and just enough salt. It’s the consistency that is problematic.
Pauline says
Hi,
I just made these cookies and I love them ? I cut the sugar to 1/4 cup (I cut sugar in almost all baking recipes, personal choice only) and I used whole wheat only. I also replaced the plain yoghurt by low-fat curd cheese (I’m not sure it’s the correct translation, in Switzerland we call that “séré maigre”) because it’s all I had on hand.
They came out definitely on the dryer side but not too dry at all for my taste, and they were light and fluffy enough. They tasted just right, not bitter at all!
Thank you so much for this recipe, I never thought I would manage to eat chocolate cookies for breakfast!!!
Kendra H says
I made these today and OMG!!! They were not dry at all!! They were chewy, gooey, and chocolately. I cut the sugar down to 1/2 cup (used dark brown sugar) and used a little less then 2 cups of oats (because I ran out.) I also used unbleached white flour and they turned out amazing!! Thank you so much for the recipe. My 20 month old loved them too! I will definitely be making them again.
Sarah says
Thanks for letting me know, Kendra! So happy to hear that you loved these breakfast cookies~ 🙂
TJ says
I’ve made this. Scrumptious. I added half cup oil. Delish!
Sarah says
Glad you enjoyed, TJ! 🙂