Double Chocolate Chip Soft Bake Breakfast Cookies
Here’s how you can make vegan double chocolate chip soft bake breakfast cookies.
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Today’s recipe is for delicious chocolate chip breakfast cookies. These cookies are the perfect treat to have for breakfast. This recipe makes six medium sized cookies. It’s perfect to make for breakfast or as a dessert, and it’s something you can easily make in less than 20 minutes with prep time and all.
Ingredients
- Whole Wheat Flour: The first ingredient you need to make these delicious double chocolate chip breakfast cookies is whole wheat flour.
- Oat Flour: For some of my dessert recipes, I like to use a mixture of whole wheat flour and oat flour. This recipe calls for 1/4 cup oat flour.
- Creamy Peanut Butter: The next ingredient you need is creamy peanut butter. Feel free to use crunchy peanut butter instead. For this recipe, I used a creamy natural peanut butter. Some of my favorite peanut butters to use are Krema and Smucker’s Creamy Natural Peanut Butter.
- Maple Syrup: The next ingredient you need is pure maple syrup. I used 1 1/2 tbsp of pure maple syrup to make this batch of cookies, however, if you want your cookies sweeter, feel free to add additional maple syrup.
- Cocoa Powder: The next ingredient you need is cocoa powder. This recipe calls for 3 tbsp of cocoa powder.
- Mini Chocolate Chips: The next ingredient you need is mini vegan chocolate chips. My favorite vegan baking chips are Lilly’s and Enjoy Life’s mini baking chips. They’re plant-based chocolate chips and taste delicious.
- Baking Powder: The next ingredient is 1/2 tsp baking powder.
- Almond Milk: The last ingredient you need is almond milk, or a plant-based milk alternative. Some plant-based alternatives include soy milk, silk milk, and oat milk.
Vegan Double Chocolate Chip Soft Bake Breakfast Cookies
Ingredients
- 1/2 cup whole wheat flour
- 1/4 cup oat flour
- 3 tbsp creamy peanut butter
- 1.5 tbsp pure maple syrup
- 3 tbsp unsweetened cocoa powder
- 1 tbsp mini chocolate chips (vegan)
- 1/2 tsp baking powder
- 1/4 cup + 2 tbsp almond milk
Instructions
- Preheat oven to 350°
- Add dry ingredients to a large mixing bowl: whole wheat flour, oat flour, unsweetened cocoa powder and baking powder
- Whisk together wet ingredients in a separate mixing bowl: creamy peanut butter, pure maple syrup and almond milk
- Fold wet ingredients into dry ingredients
- Fold in mini chocolate chips
- Line a baking sheet with parchment paper
- Form six medium sized cookies on baking sheet
- Bake in oven for 15 minutes at 350°
Notes
These cookies turned out so well and I cannot wait to make them again. It’s the perfect recipe to make on the weekend so you have a yummy treat for the week. These double chocolate cookies are the perfect treat for anyone who loves chocolate.
