Breakfast cookies are a pretty fantastic way to start your day, especially when they are packed with flavor (and whole grains!). You might be thinking who eats cookies for breakfast, are breakfast cookies really a thing?Ā
But these aren’t just any cookie. These are packed full of whole grains with whole wheat flour and oats. They have protein and calcium from Greek yogurt. Potassium, vitamins & fiber from bananas. With only 1/4 of a cup of butter, compared to the standard cup of butter in most cookie recipes, these cookies are a-okay to start your day with.Ā The ingredient list is very similar to what I use to make muffins, but somehow calling it a cookie makes it feel even more decadent. It’s a little easier to get out of bed at the crack of dawn if there is a chocolate cookie waiting for you.
Breakfast Cookies
After recently making Chocolate Chunk Breakfast Cookies…
my daughter insisted that I come up with a chocolate breakfast cookie. Challenge accepted. And owned. These are GOOD. Like good for any cookie GOOD. The fact that are made with whole wheat, oatmeal, yogurt and banana are like a really happy bonus. Seriously. MAKE THESE BREAKFAST COOKIES. Trust me. Big, chewy, fudgey, moist, chocolatey cookies. You won’t miss all the extra butter or white flour, I promise!
These are pretty simple and straight forward, like making any other cookie.
Because of the yogurt, when you mix the ingredients they take on a slightly curdled look. That’s okay, don’t freak out. š
This breakfast cookie dough is pretty sticky, so if you have parchment paper or a Silpat, pop those onto your cookie sheet prior to baking. Otherwise just make sure to get them off of your baking sheet as soon as you get them out of your oven.
I used a cup of white chocolate chips in these, but by all means, go with milk, dark, semi-sweet chocolate chips, nuts or any other mix in that strikes your fancy. I can’t add nuts due to my daughter’s nut allergy, but boy these would rock with some walnuts in them!
Okay, here is the recipe! This made 24 generously sized cookies or 36 standard sized cookies. I put about eight of them in a container and put the rest in a freezer bag and popped them into the freezer. I love to keep the freezer stocked with muffins and things like this, they are the ultimate quick and easy grab and go breakfast or snack. Enjoy!
Breakfast Cookies
Breakfast Cookies
Ingredients
- 1 1/4 cups white whole wheat flour
- 1 1/2 cup oats
- 2/3 cup cocoa powder preferably dark cocoa
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup of butter softened
- 1/2 cup Greek yogurt I used vanilla flavor
- 1 large ripe banana
- 1/2 cup sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup White Chocolate Chips or other mix in of your choice
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine your white whole wheat flour, oats, cocoa powder, salt, baking soda and baking powder. Set aside.
- In a mixing bowl, combine your softened butter, Greek yogurt and banana. Mix with a mixer until smooth. Add in sugar and brown sugar and mix until well combined. Mixture may have a slightly curdled appearance due to the yogurt, don't worry, this is okay. Add in your eggs and vanilla and mix well.
- Slowly add in dry ingredients to wet ingredients, stirring until combined, but not over mixing. Add in your chocolate chips or other mix ins.
- Drop your cookies onto a cookie sheet lined with parchment paper or a Silpat (if you do not have these, make sure to lightly spray your pans with cooking spray and remove cookies immediately after taking out of the oven, to avoid sticking). Use approximately two tablespoons of cookie dough per cookie (a large cookie scoop). Leave 2" of space between cookies.
- Bake for approximately 10-12 minutes. Remove from oven and allow to cool.
- Enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Can’t get enough chocolate for breakfast? I hear you! You might want to try this recipe for Whole Wheat Chocolate Baked Donuts from Family Food On The Table, the Chocolate Peanut Butter Oatmeal recipe that Dinner, Dishes and Desserts has or this Healthy Chocolate Banana Bread from The Baker Mama. Want to try another breakfast cookie? Don’t miss the peanut butter banana white chocolate versionĀ of this recipe!
Originally published May 2013.
roberta wolf says
Just made these — so good! I made them as pan cookies (9×12 pan, 325 deg). Delicious, cakey and fudgy. I had an extra banana so I threw that in and used peanut butter chips. Will definitely make again, thank you for sharing your recipe.
Christi says
You are so very welcome Roberta, I’m so glad you liked them. š
Kara says
Made these this morning with my 3 and 5 year old! They both love them — as do I. The only substitution I made was using Splenda in place of the sugar. We made 36 cookies with this recipe (and they are pretty big!) By my calculations (which I did on Fitness Pal) each cookie is about 80 calories and 1.3 grams of fat.
Rachel says
I have everything in the house but cocoa powder. Could I just leave it out? maybe add a bit more flour?
Christi says
Rachel, I’ve never made them without the cocoa powder, and they won’t be a chocolate cookie, but you can certainly try, and yes, you would want to up the flour to replace the cocoa. If you try it, let me know how it works out.
Janet says
How many calories per cookie?
Christi says
Janet, sorry I haven’t figured that out. I know there are some nutritional calculators online that you could plug the ingredients into that will help figure that out.
Jacquee says
I am allergic to banana, can you suggest a substitute for it in the choc. breakfast cookie?
Thanks,
Christi says
Jacquee, you could possibly try pumpkin. I have not tried it, so I can’t say for sure how it would work, but I use pumpkin in my chocolate bread all of the time. If you don’t add spices, the flavor doesn’t really come through. Using more Greek yogurt could be another option. Again, I haven’t tried them in this particular recipe though. Hope that helps!
CAndice says
I made these last night and my Husband and I loved them!! They are so good!!
Christi says
Candice, I’m so glad you both enjoyed them!
Rebecca says
What would be a gpod lactose free substitute for the yogurt in these? Pretty sure i need these in my life lol.
Christi says
Hi Rebecca, sorry, while I’ve made a lot of substitutes, when it comes to dairy about the only swap I really know is trading out butter for a dairy free product like the Earth Balance sticks, not sure on yogurt.
Anna says
I just made these today and they turned out great! Substitutions I made were – vanilla yogurt (not Greek), Egg Beaters and Splenda Baking Blend. Thanks for another yummy treat!
Tammela says
Oh wow these look fantastic!
Glenda says
Sounds good…how about some Almond or Coconut four for part of the flour? Would that work?
Christi says
Glenda, I have no idea. My oldest has a tree nut allergy, so I’ve never worked with either. Sorry!