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    You are in: Home / Recipes / Double Chocolate Chip Breakfast Cookies Recipe
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    Double Chocolate Chip Breakfast Cookies

    1/1 Photo of Double Chocolate Chip Breakfast Cookies

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Shannon Holmes's Note:

    This recipe isbased on one from Jennifer at All Recipes, here is a link to the original recipe http://cookie.allrecipes.com/az/BkrsBrkfstCki.asp

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    Ingredients:

    Serves: 6

    Yield:

    large c ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Mix together all dry ingredients in a large mixing bowl, cocoa through raisins.
    3. 3
      Mix with whisk and set aside.
    4. 4
      Mix together all wet ingredients in a medium bowl until fluffy.
    5. 5
      Make a well in the dry ingrendients, pour wet into the dry.
    6. 6
      Mix well.
    7. 7
      With sprayed hands, form about 6 large cookies, place on greased cookie sheets.
    8. 8
      Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies.
    9. 9
      Remove from pan and let cool on cookie racks.
    10. 10
      Store in tupperware, wax paper between cookies.

    Ratings & Reviews:

    • on June 30, 2012

      55

      These are very nice breakfast cookies. I substituted applesauce for the prune puree. Also, I made the cookies a bit smaller, so the yield was 11. My kids really like the taste, and I appreciate how healthy the cookies are. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2010

      55

      Great recipe! My kids love them anytime! I used cinnamon applesauce in place of the pune puree and left out the cinnamon.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2009

      55

      Oh Wow! Let me first start off by stating the changes I made: I used 5 tablespoons applesauce + 1/2 teaspoon honey and omitted the date puree. I eliminated the additional 2 tablespoons oats because of this omission. I didnt use raisins, and i used 1/3 cup mini semi sweet chocolate chips. I added 1/8 teaspoon salt, which I would recommend. I made 18 mini cookies instead of 6 large ones. And My-oh-my right out of the oven these were irrisistable! I will edit my review tomorrow when i taste them the next day. One problem i hit was that the batter was very dry. So i added some skim milk and it moistened up. It was still crumbly, but they rolled into balls after that. I made your pumpkin breakfast cookies, and they were good, but these were over the top! Wow. Definetly a keeper! UPDATE: The next day these still are soft and delicious. They gradually sog up a bit though, so eat them up fast!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Double Chocolate Chip Breakfast Cookies

    Serving Size: 1 (79 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 254.3
     
    Calories from Fat 35
    14%
    Total Fat 3.9 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 126.5 mg
    5%
    Total Carbohydrate 51.4 g
    17%
    Dietary Fiber 4.8 g
    19%
    Sugars 24.1 g
    96%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    prune puree

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