Chocolate Oat Breakfast Cookies
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Searing the Beef
Substitute dairy free chocolate chips if desired.
For added texture, stir in a spoonful of chopped nuts.
Cookies keep well in an airtight container at room temperature for up to 3 days.
Notes
1
Mix oats, cocoa powder, baking powder, and sea salt in a large bowl.
2
In a medium microwave safe bowl, melt butter. Then add applesauce, maple syrup, milk, and vanilla. Pour over the oat mixture and stir well. Add chocolate chips and mix. Cover and chill the cookie dough for 30 minutes.
3
Meanwhile, preheat the oven to 325°F (165°C), and line a large baking sheet with parchment paper.
4
Using a small ice cream scoop, place cookie dough into 12 rounded scoops onto the prepared sheet. Slightly flatten (they will not spread).
5
Bake for 12 minutes. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Instructions
1 cup plus 2 tablespoons (110 g) instant oats
½ cup (50 g) unsweetened cocoa powder
1 teaspoon (4 g) baking powder
¼ teaspoon (1 g) sea salt
1 tablespoon (14 g) butter (melted
or coconut oil)
⅓ cup plus 1 tablespoon (95 g) unsweetened applesauce (room temperature)
1 teaspoon (5 ml) vanilla
¼ cup (60 ml) pure maple syrup
¼ cup (60 ml) unsweetened oat milk
¼ cup (45 g) chocolate chips
Chocolate Oat Breakfast Cookies
Anthology of Crumbs
These breakfast cookies are rich in flavour, chewy and moist. Filled with oats, and no refined sugar, they are a great grab and go breakfast or snack.
Servings :
12
Calories:
Prep Time
15 min
Cooking Time
12 min
Rest Time
0
Total Time
27 min
Comments