Serves 24
30 min
Double Chocolate Breakfast Cookies
Recipe GLPR9f213092cc18c7
Rich and wholesome chocolate cookies packed with nutritious seeds, oats, and dried cherries. These dairy-free breakfast treats combine the indulgence of cocoa and chocolate chips with the nutrition of whole grains, flax, and chia seeds, making them perfect for morning indulgence or a healthy snack any time of day.
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Ingredients
1/2 cup unsweetened applesauce
1/4 cup coconut oil
1/4 cup honey
1/4 cup maple syrup
1 large egg
2 teaspoons vanilla extract
1 cup whole wheat flour
2 cups old-fashioned rolled oats
1/3 cup unsweetened cocoa powder
1/4 cup ground flax meal
1/4 cup chia seeds
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped dried cherries
1/2 cup dairy-free chocolate chips
Directions
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl or stand mixer, combine the coconut oil, applesauce, honey, and maple syrup. Stir until well blended.
Add the egg and vanilla extract to the wet mixture and beat until fully incorporated and smooth.
In a separate bowl, whisk together the whole wheat flour, rolled oats, cocoa powder, flax meal, chia seeds, cinnamon, baking soda, and salt.
Fold the dry ingredients into the wet mixture until just combined; do not overmix.
Gently fold in the chopped dried cherries until evenly distributed throughout the dough.
Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets. Gently flatten each cookie with slightly damp fingers to about 1/2-inch thickness.
Press a few chocolate chips into the top of each cookie, then lightly flatten again with your damp fingers to secure them.
Bake for 15 minutes, until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer storage.
