Ww Big Chocolate Breakfast Cookies
Start your morning on a sweet and satisfying note with these WW Big Chocolate Breakfast Cookies! Packed with hearty rolled oats, wholesome whole wheat flour, and naturally sweetened with honey and unsweetened applesauce, these cookies strike the perfect balance between indulgence and nourishment. Studded with dark chocolate chips and crunchy pecans or walnuts, every bite offers a delightful mix of textures and flavors. Quick to prepare and baked in just 12 minutes, these oversized cookies make a convenient grab-and-go breakfast or an energizing snack. High in fiber, low in guilt, and irresistibly delicious, they’re a must-try for anyone looking to combine healthy eating with chocolatey goodness! Perfect for meal prep, these cookies stay fresh for days, ensuring a hassle-free morning treat all week long.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey
- 1 teaspoon Vanilla extract
- 1 unit Large egg
- 0.5 cups Dark chocolate chips
- 0.25 cups Chopped pecans or walnuts
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir until evenly mixed.
In a separate large mixing bowl, whisk together the unsweetened applesauce, honey, vanilla extract, and the egg until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
Fold in the dark chocolate chips and chopped pecans (or walnuts) until evenly distributed throughout the dough.
Using a large spoon or an ice cream scoop, drop about 1/4 cup of dough onto the prepared baking sheet for each cookie. Flatten each cookie slightly with the back of the spoon to shape them into rounds.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear dry. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 4 days. Enjoy them as a quick and healthy breakfast or snack!
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 110.7 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 246 mg | 19% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1847 mg | 39% | |
*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.
