A simple double chocolate cookie with no butter, white sugar, oil, OR flour. These cookies are thick, chewy, and filled with good-for-you ingredients. The perfect on-the-go breakfast option.
Return of the breakfast cookies.
If you’ve followed my blog for any length of time, you know I love on-the-go breakfast options.
I’ve had plenty of muffins (peanut butter and banana are my FAVORITE), tons of no-bake breakfast cookies (these ones have been very popular), and now on-to baked breakfast cookies. This cookie recipe is adapted from and very similar to my peanut butter breakfast cookies. Basically the major change was adding some cocoa powder and dark chocolate chips.
In fact, I made these cookies back when I made my other ones, but I didn’t want to bombard you with breakfast cookies. So I waited a little bit and now here they are.
In all their double-chocolate glory.
Double-chocolate: unsweetened cocoa powder and dark chocolate chips. Which, did you know, dark chocolate chips are good for you? Anytime I hear the words chocolate + healthy together, I am soooo on-board.
So these cookies are loaded with them. And then I even topped the unbaked cookies with extra. Definitely do that, because the more chocolate, the better!
- 1 cup creamy peanut butter
- 2 tablespoons honey
- 3-4 tablespoons light brown sugar*
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa powder
- Pinch of salt, omit if your peanut butter is salted
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 large egg
- 1/2 cup (plus extra for topping) dark chocolate chips
- Preheat the oven to 350 degrees F.
- In a medium sized bowl, beat together the peanut butter, honey, brown sugar, and vanilla extract.
- (Do not heat up the peanut butter or honey at all)
- In a separate bowl, combine the cocoa powder, salt, baking soda, and baking powder.
- Stir together and then beat in with the other ingredients.
- Beat in the egg until combined and then stir in the chocolate chips.
- Form small balls of dough (they bake better smaller) and press 3 to 4 chocolate chips into the top if desired.
- Bake for 6-8 minutes (Mine took exactly 6 minutes, but my oven runs a bit hotter). Watch them carefully because they go from perfectly baked to burned quickly.
- These cookies are crumbly while they are hot. Let them cool completely (or enjoy some deliciously hot, but crumbly cookies right out of the oven)
Here are some more breakfast on-the-go options: