Chocolate Peanut Butter Breakfast Cookies - September 21st, 2010

This is one of our favorite healthier treats at the Byrd’s.   I can best compare it to a homemade cliff bar.  It is much more of a snack bar than a cookie, but with the added dark chocolate…..YUM….it is delicious!

Dry Ingredients:

1/2 cup unsweetened dark cocoa
1 1/2 cups whole wheat flour
1 1/4 cups quick-cooking rolled outs
3/4 cup of organic cane sugar (you can use regular sugar as well)
1 tsp cinnamon
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
1/2 cup Ghirardelli 60% Cacao Chocolate Chips

Other Ingredients:

1 large egg
1/2 cup peanut butter
1/2 cup unsweetened applesauce
1 tsp vanilla


Preheat over to 350 degrees F.  Whisk together (or put in a mixer) the first 9 dry ingredients in a large bowl.  In a small bowl, whisk together the egg, vanilla, applesauce, and peanut butter.  Pour wet ingredients into the dry ingredients and mix well. 

Roll dough into 16-20  balls, pressing down to flatten the shape of the cookie.  Place dough on cookie sheets one inch apart.  Bake 8-10 minutes.  Remove from oven and let cool 10 minutes.

Nutrition Facts per cookie (for about 18 cookies):

Calories: 140
Protein: 5g
Fiber: 3.5g

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