Healthy Double-Chocolate Breakfast Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 -1/2 dozen cookies
- 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
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!
Serving: 1g | Calories: 150kcal | Carbohydrates: 27.6g | Protein: 3g | Fat: 3.9g | Saturated Fat: 2g | Polyunsaturated Fat: 1.9g | Cholesterol: 11mg | Sodium: 109mg | Fiber: 2.8g | Sugar: 14.1g