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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 30, 2012

      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!

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    • on January 30, 2010

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

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    • on January 01, 2009

      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!

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    • on July 22, 2008

      Very yummy recipe - easy to follow. To change this recipe into a more complete meal replacement, here are some changes that I made: - replace half of the flour with hemp protein powder - replace the white sugar (high glycemic index) with an equal amount of honey (low glycemic index). Add 1/2 tsp additional baking soda to counter the acidity of the honey. Eliminate the prune puree so that its not too runny with the honey. Be sure to add the honey with the "wet" ingredients. - Add 1 tablespoon of flax seed oil or EFA oil blend (to add omega fatty acids). - Reduce cooking temperature to 315oF and cook about 5 min longer than normal, or until desired firmness is reached. Note that this is a meal replacement version of the cookie for hiking or camping and is pretty high calorie. The protein content is around 10-12 grams per cookie.

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    • on October 14, 2007

      Oh, yumm. I made way too many changes to really give this a fair review, but wanted to thank you for posting as we ended up with some really tasty cookies that I wouldn't have thought to make if I hadn't come across this recipe. Instead of using applesauce and prune puree, I used persimmon pulp. I left out the cocoa but kept in the chocolate chips. I also used egg replacer and natural sugar. Thanks!

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    • on December 10, 2004

      These are a great change for a breakfast dish. My son is so excited that he can actually eat cookies for breakfast. We all love them! gotta double it though I think, to give us a few left overs. Awesomely yummy!

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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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