Ooey, gooey, soft, and chewy! These Deep Dish Double Chocolate Breakfast Cookies are the epitome of dessert for breakfast. Chocolatey and decadent, but made with healthy and wholesome ingredients that you can feel good about starting your day with.
A Tuesday sounds like a good day to have cookies for breakfast. Wouldn’t you say?
I mean, every day sounds like a good day to have cookies for breakfast, but Tues-days especially. They don’t have the “go-get-em” fresh start feel of a Monday, and they’re waaaaaay too far away from the weekend to offer any comfort.
Sorry to remind you 😂 But it’s a good argument in the case for having cookies for breakfast.
Then again, I feel like these guys can probably speak for themselves…
Deep dish. Double chocolate. Breakfast cookies… which didn’t actually start out as cookies at all.
They started out as a crazy idea to bake a smoothie. Yes. Bake a smoothie. I figured that most of my oatmeal smoothies were nothing more than runny batters (ew?) anyways, so I took the ingredients for my hot chocolate breakfast smoothie, subtracted some milk, added some baking powder, and voila!
A giant… err… what the heck do I call it?!?
I’m not even going to pretend that I wasn’t seriously considering calling it a “Something, Something Baked Smoothie,” because that’s exactly where my mind went first.
But what the heck is a baked smoothie? And how much more mutually exclusive could two words get? You can’t bake a smoothie. I mean, you can, but then it’s not exactly a smoothie anymore… eh? Eh.
Thank goodness the senses kicked in as soon as I had my first bite…
Ooey. Gooey. Soft. Chewy. Just like a cookie. That’s healthy enough to eat for breakfast. Which also happens to be made with a double dose of chocolate. And in a deep dish.
TL;DR -> Deep dish double chocolate breakfast cookies. Nailed it.
Happy Tuesday 😋 Make it tasty!
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- 1 cup (80 g) quick oats*
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 cup (120 ml) unsweetened almond milk
- 1 medium-size ripe banana (100 g)
- 2 Tbsp (30 ml) maple syrup**
- 2 Tbsp (32 g) nut/seed butter***
- 1 tsp vanilla extract
- 2 tbsp (30 g) vegan chocolate chips
- Preheat your oven to 350°F (176°C) and lightly grease 2 individual sized (~16oz./500 ml) ramekins or oven-safe dishes with cooking spray or oil. Set aside.
- Add the oats, cocoa powder, and baking powder to a blender and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.
- Add all of the remaining ingredients except for the chocolate chips, and process on high until the dough becomes smooth and creamy, about 20 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the chocolate chips by hand.
- Divide the dough between the two ramekins and fold in the chocolate chips. Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean. Remove from oven and allow to cool for 5-10 minutes before enjoying.
** Feel free to sub this with any sweetener you like. Other liquid sweeteners work great, as do regular sugars.
*** You can use any nut-butter you have on hand, or use a seed or soy nut butter to make this nut-free. In this case, you also need to replace the almond milk with another type of non-dairy milk.
Looking for more healthy chocolate breakfast recipes? Try one of these!
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