Chocolate Munch Breakfast Cookies
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 48
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!
Ingredients
- 1 ¼ cups white whole wheat flour shopping list
- 1 ½ cups rolled oats shopping list
- ⅔ cup Dutch-processed cocoa powder shopping list
- ¼ tsp salt shopping list
- 1 tsp baking soda shopping list
- 1 tsp baking powder shopping list
- ¼ cup butter, softened shopping list
- 1 cup non-fat plain Greek yoghurt (or homemade) shopping list
- ½ cup sugar shopping list
- ½ cup brown sugar shopping list
- 4 packets Truvia shopping list
- 1 tbsp vanilla extract shopping list
- 1 tsp chocolate extract (optional) shopping list
- 3 tbsp ground flaxseed shopping list
- ¼ cup warm coffee shopping list
- ½ tbsp Homemade Ener G Egg Replacer or 1 egg shopping list
- ½ cup white chocolate chips shopping list
- ½ cup miniature chocolate chips shopping list
- ¼ cup diced dates shopping list
- ¼ cup Qi'a™ Superfood, roasted lentils (see note below) or toasted sunflower seeds shopping list
How to make it
- 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 replacer.
- 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.
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.
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