So I always liked Erin Baker's Breakfast Cookies but the past few times I got them they were moldy. So I decided to try these (from various websites).
Making them was easy but when I got to making cookie balls, there was no way in hell. The mix was all powdery. So I added 3 TBSP of oil. Then albeit dry they formed.
They taste like what I remember the EBBC's taste like, with no mold.
Chocolate Peanut Butter Breakfast Cookies
Ingredients
1/2 cup unsweetened dark cocoa (such as Hershey's Cocoa)
1-1/2 cups white whole wheat flour
1-1/4 cups quick-cooking rolled oats
3/4 cup granulated white sugar
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup Ghiradelli 60% Cocoa Chips
1 large egg
1 tsp. vanilla
1/2 cup unsweetened applesauce
1/2 cup natural peanut butter (I used Jif Chunky)
3TBSP Vegetable Oil
Directions
Preheat oven to 350 degrees F. Whisk together the first nine ingredients (through the chocolate chips) in a large bowl. In a small bowl, whisk the egg, vanilla, applesauce and peanut butter together. Pour the wet ingredients into the dry and mix well.
Line two cookie sheets with parchment paper (this is optional, but it makes for easier clean-up). Roll dough into 18 balls, pressing down to flatten in the shape of a cookie. Place dough on prepared cookie sheets one inch apart. Bake 8 to 10 minutes. Remove from oven and let cool 10 minutes.
Makes 18 breakfast cookies.
Number of Servings: 18 (I got 18)
Nutritional Info
Fat: 8.5g
Carbohydrates: 26.0g
Calories: 184.8
Protein: 5.0g
Fiber: 3.6g
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