Saturday, February 2, 2013 / 21 Comments / Breakfast , Chocolate , Dessert , Gluten Free
Super Skinny Double Chocolate Oat Cookies (gluten free)
Chocolate for breakfast? Why yes! Naturally sweet - check! Packed with fiber and protein - check! Wheat free - check!
Lately I've been seeing some delicious looking healthy chocolate muffins over on Pinterest. And they have left me with a major chocolate craving. So I decided to try creating a healthy super chocolaty cookie over the weekend. These get their moistness from Greek yogurt and applesauce instead of fat, and their sweetness from stevia, a tiny bit of agave (because I don't care for things too stevia-y) instead of sugar. When I started writing this post I called these "breakfast cookies" but I scratched that idea because here I sit typing at 10 PM enjoying one.
You know when you just have to have something warm and gooey and chocolatey? But also would like to fit into your pants the next day? Well these are the solution.
The girls were pretty excited about having chocolate cookies for breakfast and loved dunking them in milk. Let's just keep the healthy part to ourselves, okay?
Healthy Double Chocolate Oat Cookies
printer friendly recipe
Makes 12 cookies
1 1/2 cups rolled oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon sea salt
8 stevia packets or about 2 1/2 teaspoons (I used Trader Joe's brand)
1/2 cup applesauce or pureed banana (the applesauce in not noticeable, the banana is)
1/3 cup 2% Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon agave
3 tablespoons chocolate chips
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat.
Pulse oats, cocoa powder, baking powder, salt, and stevia in a food processor or blender until oats are blended to your desired fineness. You can leave them almost whole, or blend them until finely ground. Add applesauce, yogurt, vanilla and agave and pulse again until just combined. Stir in chocolate chips.
Drop dough by the tablespoonful onto prepared cookie sheet. Bake for 15-17 minutes. Cool slightly. Cookies are best when they are still a little warm and chips are melty.