Double Chocolate Chip Breakfast Cookies
Indulge in a breakfast treat that feels like dessert with these Double Chocolate Chip Breakfast Cookies! Packed with wholesome ingredients like rolled oats, whole wheat flour, and unsweetened applesauce, these cookies strike the perfect balance between nutritious and indulgent. A generous helping of cocoa powder and a delightful mix of dark and semi-sweet chocolate chips provide a double dose of rich, chocolatey goodness, while optional chopped nuts add a satisfying crunch. Quick and easy to prepare, these soft and chewy cookies are ready in under 30 minutes and make an ideal grab-and-go breakfast or midday snack. Perfect for meal prepping and kid-approved, these breakfast cookies are a deliciously guilt-free start to your day!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Whole wheat flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Butter (softened)
- 0.5 cup Brown sugar (packed)
- 0.25 cup Applesauce (unsweetened)
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.75 cup Dark chocolate chips
- 0.75 cup Semi-sweet chocolate chips
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, mix together the rolled oats, whole wheat flour, cocoa powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the applesauce, egg, and vanilla extract to the butter-sugar mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold the dark chocolate chips, semi-sweet chocolate chips, and nuts (if using) into the dough until evenly distributed.
Scoop out heaping tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops of the cookies with the back of a spoon or your fingers.
Bake the cookies for 10-12 minutes, or until the edges are set and the tops look slightly underbaked. Do not overbake, as this keeps the cookies soft and chewy.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Nutrition Facts
Calories |
4278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 519.3 g | 189% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 265.8 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 504 mg | 39% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 3438 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
