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
- 1 ripe banana, peeled, microwaved for 30 seconds, and mashed
- 3 large eggs, lightly beaten
- 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℉. Line a large cookie sheet (or 2 smaller sheets) with parchment paper. Set aside.
- In a medium bowl, combine the dry ingredients: whole wheat flour, all-purpose flour, cocoa powder, coffee, cinnamon, baking soda, and salt. Set aside.
- In a separate large mixing bowl, combine the wet ingredients: mashed banana, eggs, 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 dry ingredients into the dry wet ingredient bowl (Note: For this recipe, I break the norm and add the dry mix into the wet mix to ensure none of the wet ingredients are left behind). Gently stir until everything is combined and there are no dry streaks of flour. The batter will be thick and spongy, but if it’s too thick to comfortably mix, add a splash of milk. Be thoughtful to not overmix. Fold in the blueberries and chocolate chips.
- Using a small cookie scooper misted with nonstick oil spray, place small balls of batter one at a time, onto the prepared baking sheet, leaving space between each pile. The batter will be sticky, so lightly mist the scooper with oil spray throughout the process as needed. Flatten each cookie by gently pressing with the top with your fingers or the back of a fork (you may need to mist your fingers and the fork with oil spray, too, to prevent sticking). This recipe makes a large amount (~34 cookies) so you’ll likely have several batches going into the oven.
- Top each cookie with a couple of extra chocolate chips for décor (this is optional). Bake for about 12 minutes. Gently touch a cookie to check if it’s done. If it’s not firm, let it cook for another minute or two. Let slightly cool on the baking sheet and enjoy!
Notes
The yogurt
• You can use plain Greek yogurt, vanilla or berry-flavored. Each work perfectly—the flavored yogurt will result in slightly sweeter cookies.
The flour
• I use a combination of whole wheat and all-purpose flour for a softer texture. That being said, if you’re lucky enough to find “white-whole-wheat flour” (contrary to the name, this is a milder 100% whole grain flour), you can use that for the full amount (1 ¾ cups) versus splitting between whole wheat and all-purpose. You can also make these cookies gluten-free by swapping in an all-purpose GF baking flour.
The prep
• I use parchment paper on the baking sheets for easier cleanup. You can also use nonstick oil spray instead if you don't have parchment paper.
• While it may feel counterintuitive, I prefer adding the dry ingredients into the wet ingredients (instead of the other way around) for a few reasons. It's easier to mix because it allows me to incorporate the ingredients more evenly and completely. None of the wet ingredients are left behind at the bottom of the bowl. It also helps to prevent overmixing.
To increase protein in cookies
• You can swap in chocolate-flavored protein powder for half the amount of cocoa powder. That measurement will be ¼ cup cocoa powder + ¼ cup chocolate-flavored protein powder.
Ingredient swaps
• You can swap in ½ cup applesauce for the banana in this recipe. • You can also use Greek yogurt in place of the banana. The recipe already calls for ½ cup nonfat or low-fat plain Greek yogurt—if you decide to go with the yogurt swap, replace all of the yogurt with Oikos (no-sugar-added) “vanilla” Greek yogurt and increase the amount to 1 full cup. The vanilla-flavored yogurt will provide the sweetness you'll be missing from the banana. Storage • These cookies will stay fresh for up to 3 days on the counter and up to one week in the refrigerator when stored in an airtight plastic bag or container. • To freeze the cookies, cool them for at least 1 hour, then wrap each individually or put 2 or 3 together in small air-tight containers and stash in the freezer for up to 3 months. When you’re ready to eat, thaw at room temperature or defrost in the microwave for about 30 seconds. They’re great for fuss-free morning meals or afternoon snacks!
• You can swap in ½ cup applesauce for the banana in this recipe. • You can also use Greek yogurt in place of the banana. The recipe already calls for ½ cup nonfat or low-fat plain Greek yogurt—if you decide to go with the yogurt swap, replace all of the yogurt with Oikos (no-sugar-added) “vanilla” Greek yogurt and increase the amount to 1 full cup. The vanilla-flavored yogurt will provide the sweetness you'll be missing from the banana. Storage • These cookies will stay fresh for up to 3 days on the counter and up to one week in the refrigerator when stored in an airtight plastic bag or container. • To freeze the cookies, cool them for at least 1 hour, then wrap each individually or put 2 or 3 together in small air-tight containers and stash in the freezer for up to 3 months. When you’re ready to eat, thaw at room temperature or defrost in the microwave for about 30 seconds. They’re great for fuss-free morning meals or afternoon snacks!
Nutrition Information per serving
Serving Size: 1 cookieCalories: 80Carbohydrates: 14gProtein: 3gTotal Fat: 2g— Unsaturated Fat: 1.5g— Saturated Fat: 0.5gCholesterol: 20mgSodium: 95mgPotassium: 116mgFiber: 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.