Number of Servings: 20
Ingredients
- 1/2 cup unsweetened dark cocoa (such as Hershey's Extra Dark 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 semi sweet chocolate chips
1 large egg
1 tsp. vanilla
1/2 cup unsweetened applesauce
1/2 cup natural peanut butter
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 20 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 20 breakfast cookies.
Number of Servings: 20
Line two cookie sheets with parchment paper (this is optional, but it makes for easier clean-up). Roll dough into 20 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 20 breakfast cookies.
Number of Servings: 20
No comments:
Post a Comment