Wednesday, September 4, 2013

(Healthy) Chocolate Oat Breakfast Cookies

As much as I love things like scones or cinnamon rolls for breakfast, I make them a special treat. We most often eat things like scrambled eggs, baked oatmeal, cereal, or banana muffins. The girls are fine with that.....especially the muffins part....but Corban (9.5) , who is in general my least picky eater, has started complaining about most of those offerings. He's not crazy about the non-sugary cereal I buy, doesn't care for homemade granola, and he hates bananas in baked goods.

So you can imagine his delight when one recent morning the kids came downstairs to see me baking cookies and then heard the announcement, "These are for breakfast!"


Chocolate cookies for breakfast????

You're the Best mom Ever!  
An elation that wore off sooner than I would have preferred......when I still insisted in doing schoolwork for the day.

So yes, these fall into the "occasional treat" category....or they could even fall into dessert sometimes.....because although they are healthy, with coconut oil and oats  and whole wheat flour, they still have chocolate. And they taste surprisingly decadent.   They're a little chewy, a little crisp, have a wonderful salty/sweet contrast, and are definitely hard to stop at just one.

I even heard a couple of kiddos declare that these would be their Birthday Breakfast choice.

That means they're really good.

(Healthy) Chocolate Oat Breakfast Cookies
adapted  from Fit Mama Real Food  and The Tasty Cheapskate

1 1/3 cups whole wheat flour
1/2 cup cocoa powder, sifted (I used Hershey's Special Dark)
1 tsp. baking soda
1/2 tsp. sea salt
3/4 cup coconut oil, melted
1 egg
1/4 cup brown sugar
1/4 cup + 2 Tbsp. natural cane sugar
2 tsp. vanilla extract
1 cup rolled oats
1/2 cup semi-sweet chocolate chips (optional, but highly recommended)
1/2 cup shredded coconut (optional - I used unsweetened)
1/2 cup chopped pecans (optional - I didn't use)

1 .Preheat oven to 350°.
2. In a large bowl, mix flour, cocoa powder, baking soda, and salt.  In a different bowl, whisk melted coconut oil, egg, and sugars together.  Add in vanilla.
3. Pour wet ingredients into dry and mix.  Stir in oats, then add chocolate chips, coconut, and pecans if using.
4. Drop mounds onto an ungreased baking sheet.  The cookies don't spread much, so I found it best to flatten them with the bottom of a glass before baking.  Bake for 7-9 minutes, or until set.

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