RecipeBreakfast Coffee Cookies

Nutrition Facts
Amount per Serving
  • Calories: 80
  • Protein: 3 g
  • Total Fat: 2 g
    • Unsaturated Fat: 2 g
    • Saturated Fat: 0 g
  • Cholesterol: 20 mg
  • Total Carbohydrate: 14 g
  • Dietary Fiber: 2 g
  • Total Sugar: 7 g
    • Natural Sugar: 2 g
    • Added Sugar: 5 g
  • Sodium: 90 mg

Who doesn’t love the idea of eating cookies for breakfast? It’s like a dream come true.

I first debuted these grab-and-go gems on the TODAY show and they  instantly became an enormous hit—even going viral on social media. As an added bonus, they contain three brain-and-memory-boosting ingredients: cocoa powder, coffee, and blueberries. Go ahead and enjoy two or three in the a.m. with a cup of coffee . . . or channel your inner kid and go with a milk-and-cookies theme. P.S.: They’re just as good as an afternoon snack.

This recipe comes straight from my book, Joy Bauer’s Superfood! To learn more, click here.


  • Prep time
  • Total Time
This recipe makes 30 cookies
  • • 1 cup whole-wheat flour
  • • ¾ cup all-purpose flour
  • • ½ cup cocoa powder
  • • 1½ tablespoons instant coffee (or finely ground coffee)
  • • 1 ½ teaspoons ground cinnamon
  • • 1 teaspoon baking soda
  • • ½ teaspoon kosher salt
  • • 3 large eggs, lightly beaten
  • • 1 ripe banana, peeled, microwaved for 30 seconds, and mashed
  • • ½ cup plain nonfat or low-fat plain Greek yogurt
  • • ½ cup honey
  • • 1 tablespoon grapeseed or canola oil
  • • 2 teaspoons vanilla extract
  • • 1¼ cups blueberries
  • • ½ to ¾ cup dark or semisweet chocolate chips

Preheat the oven to 350˚. Mist a large cookie sheet (or 2 standard size sheets) with nonstick oil spray. Set aside.

In a large bowl, combine the whole wheat flour, all-purpose flour, cocoa powder, coffee, cinnamon, baking soda, and salt. Set aside.

In a separate bowl, combine the eggs, mashed banana, yogurt, honey, oil, and vanilla. Stir until everything is well combined and the banana is thoroughly blended within (if small pieces remain, that’s okay).

Pour the wet ingredients into the dry ingredients, gently stirring until fully incorporated. Fold in the blueberries and chocolate chips (or save some of the chocolate chips to sprinkle on top before baking). Do not overmix.

Place 1 heaping tablespoon of batter, one at a time, onto the prepared baking sheet, leaving space between each small pile. The batter will be very sticky, so mist the spoon and your fingers with nonstick oil spray as needed. Flatten each cookie by gently pressing the top with your fingers or the back of a fork (mist the fork with oil spray, too, to prevent sticking). Top each cookie with a sprinkling of reserved chocolate chips. Bake for about 12 minutes. Gently touch a cookie to check if it’s done. If it’s not firm, let it cook for a couple more minutes. Let cool on the baking sheet for a few more minutes before removing from baking sheet. Enjoy.

Let cool on the baking sheet and enjoy.

PRO TIP: To freeze the cookies, cool for at least 1 hour, then wrap each one individually or put 2 or 3 together in small storage bags and stash in the freezer. When you’re ready to eat, thaw at room temperature or defrost in the microwave for about 30 seconds.

Makes about 30 cookies. Nutrition provided for 1 cookie.

Try my Smart Smoothie and Almond Hot Cocoa!

Nutrition analysis courtesy of Genesis® R&D