Make: 100-Calorie Chocolate Chip Breakfast Cookies
I’ve read before that having something sweet with your healthy breakfast helps with cravings and weight loss. That’s why I’ve made a habit of eating a small handful of Ghirardelli bittersweet chocolate chips with my coffee, and I munch happily every morning knowing that science backs me up.
Now I’m on a mission to get you to embrace the dessert-for-breakfast concept. Hence: the chocolate chip breakfast cookie. It’s portable, pre-portioned and enough of a treat that you’ll find yourself looking forward to it (which is a boon for you breakfast skippers—yes, I’m judging). It’s perfect for early morning runners or those who like to hit snooze too many times; just freeze the cookies in bags of two and pull a bag out the night before to thaw.
This cookie is totally customizable, too, so if you want to swap the mix-ins, have at it. Just keep the ratios roughly the same.
Fruit, Nut and Chocolate Breakfast Cookies
Makes 18 cookies
1/2 c. brown sugar
1/4 c. vegetable or canola oil
3 egg whites
1 tsp. vanilla extract
1/2 c. all purpose flour
1 c. white whole-wheat flour
1/2 c. bran flakes
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. kosher salt
1/3 c. slivered toasted almonds
2 tbsp. unsweetened flaked/shredded coconut
1/4 c. dried cranberries or cherries
1/4 c. dark chocolate, chopped (or chips)
1. Preheat oven to 350 degrees.
2. Whisk sugar, oil, egg whites and vanilla until combined.
3. Whisk flours, bran flakes, baking soda, cinnamon and salt until combined.
4. Combine chocolate, coconut, and cranberries.
5. Add flour mixture to oil mixture and mix gently. Add chocolate mixture and mix until just combined.
6. Spoon mixture onto a parchment- or Silpat-lined baking sheet in heaping tablespoon amounts, spacing them two inches apart.
7. Bake for about 12 minutes or until just set and slightly golden.
8. Cool for several minutes on sheet and then transfer to wire rack to cool completely. Store in airtight container for several days at room temperature.
Per cookie: 109 calories, 5 fat grams, 87 milligrams sodium, 74 milligrams potassium, 14 grams carbohydrates, 1.4 grams dietary fiber, 5.8 grams sugar, 2.5 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
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