Breakfast Coffee Cookies
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.
Try my Smart Smoothie and Almond Hot Cocoa!
Breakfast Coffee Cookies
Who doesn’t love the idea of eating cookies for breakfast? It’s like a dream come true.
Ingredients
- 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 Greek yogurt*, nonfat or low-fat
- ½ cup honey
- 1 tablespoon avocado oil
- 2 teaspoons vanilla extract
- 1¼ cups blueberries
- ½ to ¾ cup dark or semisweet chocolate chips
Instructions
- 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.
Notes
*Can also use vanilla Greek yogurt
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.
Nutrition Information per serving
Serving Size: 1 cookieCalories: 80Carbohydrates: 14gProtein: 3gTotal Fat: 2g— Unsaturated Fat: 2g— Saturated Fat: 0gCholesterol: 20mgSodium: 90mgFiber: 2gTotal Sugar: 7g— Natural Sugar: 2g— Added Sugar: 5g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Love these—I have been making these for two years! I freeze the entire batch, then remove two from freezer each night so they’re defrosted for breakfast in the morning. Perfect with coffee!!
Hi Maeve! That sounds like an A+ morning game plan! And we love that these cookies freeze and defrost so well. Thanks for sharing 🙂
—Team Joy