Chocolate Walnut Breakfast Cookies

These breakfast cookies are a great balance of health and decadence with chocolate, walnuts, whole wheat flour, and a low amount of fat.

Hmm….dry toast, cold cereal, or breakfast cookies?

I’ll take breakfast cookies, please.

These chocolate walnut breakfast cookies taste so decadent and indulgent. And, I confess, they are a bit more indulgent than some other breakfast options. However, they are a great treat and just incredible with a hot cup of coffee.

Speaking of which, I need to go throw my coffee in the microwave. I cannot for the life of me drink a cup of coffee without having to heat it up at least twice. I’m always distracted by a whining (although cute) toddler, a dirty diaper, a hungry baby, or a book being shoved in my face “read mommy!” All huge blessings, even the dirty diapers, but for once I’d like to finish a hot cup of coffee before 11am.

But I digress. These chocolate walnut breakfast cookies are SO good! They boast a subtle taste of banana, great chocolate flavor, and amazing chewy texture with a nice crunch from the walnuts. Plus they freeze and reheat well. What more could you possibly want?

Oh wait, you want them to be healthy too? Well, you’re in luck! They are full of whole grains and low in fat.

I adapted this recipe from Christi’s recipe. She writes Love from the Oven and everything that comes out of her kitchen looks so amazing. As soon as I saw this recipe, I immediately printed it and made it the first time I sighted brown bananas happening on my counter.

Looking for breakfast treats?

These would also make great lunchbox treats. I’m sure you’ll love these recipes!

 

• Apple Crisp Breakfast Cookies
• Pumpkin Breakfast Cookies with Muesli
• Gingerbread Breakfast Cookie Recipe
• Breakfast Cinnamon Swirl Cheesecake
• Chocolate Protein Balls
• Chocolate Cherry Smoothie
• Slice and Bake from Comfy Belly

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Chocolate Walnut Breakfast Cookies

4.60 from 5 votes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

18 cookies

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These breakfast cookies are a great balance of health and decadence with chocolate, walnuts, whole wheat flour, and a low amount of fat.

Ingredients

• ▢ 1 1/4 cups white whole wheat flour
• ▢ 1 1/2 cups oats
• ▢ 3/4 cup cocoa powder
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1/4 cup unsalted butter, softened
• ▢ 1/2 cup plain Greek yogurt
• ▢ 1 large ripe banana
• ▢ 1/2 cup granulated sugar
• ▢ 2/3 cup packed brown sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ 2 large eggs
• ▢ 1 cup chopped raw walnuts
• ▢ 1 cup semisweet chocolate chips

Instructions

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silpat baking sheets.
• In a large bowl, combine flour, oats, cocoa powder, salt, baking soda and baking powder. Set aside.
• In the bowl of a stand mixer, add butter, yogurt and banana. Mix with paddle attachment until smooth. Add granulated sugar and brown sugar and mix until combined (may look curdled–no big deal!). Add eggs and vanilla; mix well.
• With the mixer on low, gradually add dry ingredients. Mix until just combined. Mix in chocolate chips and walnuts by hand.
• Using a large cookie scoop (~1/4 cup), scoop batter onto prepared sheet pans about 2 inches apart (I only put 6 per tray but probably could have fit more). Bake for 13-15 minutes or until set. Cool completely on baking sheets before storing in an airtight container.

Notes

• Adapted from Love from the Oven.

Nutrition Information

Serving: 1g, Calories: 243kcal, Carbohydrates: 34g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 28mg, Sodium: 141mg, Fiber: 3g, Sugar: 19g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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