BREAKFAST CHOCOLATE CHIP COOKIES
Steps:
- Whisk together flour, baking soda & salt, then set aside.
- In a mixing bowl, combine sugar, honey and butter. Mix until smooth. Add applesauce, egg and vanilla.
- Add dry ingredients to sugar mixture in 3 parts, mixing between each addition. Add in granola & chocolate chips, then mix until combined.
- Drop by 1.5 TBSP cookie scoopfuls onto cookie sheets lined with parchment paper.
- Bake at 375 degrees F for 10-12 minutes. Cool on cookie sheets for 10 minutes, before transferring to cooling racks.
Nutrition Facts : Calories 75 kcal, Carbohydrate 11 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 51 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHOCOLATE CHIP BREAKFAST COOKIES RECIPE
Steps:
- In a medium bowl, whisk the flour, oats, cinnamon, baking powder, and salt together. Set aside.
- Add the applesauce, butter, and sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.
- Add the egg and vanilla extract and beat until fully incorporated.
- Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
- Stir in ½ cup chocolate chips, ½ cup raisins, and flaxseeds.
- Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren't holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies. Press a few of the remaining chocolate chips and raisins into the tops of each cookie.
- Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
- While the cookie dough chills, preheat oven to 350°F.
- Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
- Bake for 10-12 minutes, or until the cookie edges are just set and bottoms are slightly browned.
- Let cookies cool completely on the baking sheet before storing. Repeat until all cookies are baked. Serve and enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 122 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 14 mg, Sodium 43 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 1.5 g
OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
- Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
CHOCOLATE CHIP BREAKFAST COOKIES
Low-fat, high-fiber, a great alternative to pre-packaged oatmeal snacks! They make a great breakfast on-the-go or mid-morning snack. Store in an airtight container or the freezer.
Provided by Dianne
Categories 100+ Breakfast and Brunch Recipes
Time 30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
- Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips.
- Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly.
- Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 200 calories, Carbohydrate 35.5 g, Cholesterol 24.7 mg, Fat 4.9 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 254.4 mg, Sugar 15.1 g
PEANUT BUTTER CHOCOLATE CHIP BREAKFAST COOKIES
Make and share this Peanut Butter Chocolate Chip Breakfast Cookies recipe from Food.com.
Provided by Shannon Holmes
Categories Breakfast
Time 20m
Yield 6 cookies, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place all dry ingredients in a large bowl.
- Place wet ingredients in a plastic cup, whip until fluffy.
- Fold into dry ingredients.
- Spray hands before forming each cookie.
- Place on cookie sheet, leave room in between each one.
- Cook 7-8 minutes for soft cookies, 10 for chewy.
- Let cool, removed from pan on cookie sheets.
- Place in tupperware, wax paper in between cookies when cool.
Nutrition Facts : Calories 244.9, Fat 7.5, SaturatedFat 2.5, Sodium 468.6, Carbohydrate 42.4, Fiber 4.9, Sugar 21.5, Protein 7
CHOCOLATE CHIP COOKIES: THE HEALTHY BREAKFAST RECIPE BY TASTY
Here's what you need: granulated sugar, brown sugar, kosher salt, unsalted butter, large egg, vanilla extract, all purpose flour, baking soda, chocolate chips, sea salt, coffee
Provided by Codii Lopez
Categories Desserts
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
- Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
- Serve with a mug of coffee.
- Enjoy!
Nutrition Facts : Calories 160 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, Sugar 12 grams
DOUBLE CHOCOLATE CHIP BREAKFAST COOKIES
This recipe isbased on one from Jennifer at All Recipes, here is a link to the original recipe http://cookie.allrecipes.com/az/BkrsBrkfstCki.asp
Provided by Shannon Holmes
Categories Breakfast
Time 20m
Yield 6 large cookies, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Mix together all dry ingredients in a large mixing bowl, cocoa through raisins.
- Mix with whisk and set aside.
- Mix together all wet ingredients in a medium bowl until fluffy.
- Make a well in the dry ingrendients, pour wet into the dry.
- Mix well.
- With sprayed hands, form about 6 large cookies, place on greased cookie sheets.
- Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies.
- Remove from pan and let cool on cookie racks.
- Store in tupperware, wax paper between cookies.
Nutrition Facts : Calories 254.3, Fat 4, SaturatedFat 1.5, Sodium 126.5, Carbohydrate 51.5, Fiber 4.8, Sugar 24.2, Protein 6.5
BACON BREAKFAST COOKIES
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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