A healthier chocolate chip cookie made with no flour or refined sugar and perfect for breakfast or anytime.
I made these cookies a few weeks ago and they were so incredibly good. I’ve just been so busy with other posts that I haven’t had a chance to share them with you until now.
I thought today was the perfect day since it’s National Chocolate Day. It’s also a day that food bloggers across the country are remembering a sweet lady who passed away suddenly last week. She had a blog called Chocolate, Chocolate & More and it will live on to support the 3 children that she left behind.
I never had the chance to meet her but I wish I did. Her name was Joan and I’ve heard from so many bloggers that she was a very special person that could light a room when she entered. Today we are posting her chocolate recipes along with ours and adding the hashtag #ChocolateForJoan. Maybe you’ve already seen some of her recipes already today.
So these Oatmeal Chocolate Chunk Breakfast Cookies are a special treat in more ways than one.
When I first saw the recipe, I was excited about it because it had no flour, refined sugar or dairy. Plus, it contains really delicious ingredients like walnuts, pecans, old fashioned oats, dark chocolate, agave and coconut oil. The original recipe came from Martha Stewart Living magazine and it was actually a vegan recipe, but I found that the dough would not bind together without the addition of two eggs.
I got this amazing vegan chocolate as a parting gift at the Pinch of Yum Photography Workshop I went to in Minnesota. This chocolate turned out to be perfect for these Oatmeal Chocolate Chunk Breakfast Cookies.
All I had to do was chop it up into chunks. I used a variety of flavors. Some had fruit, some had nuts and some was just straight up chocolate.
The dry ingredients were easy to mix up after grinding up the walnuts and pecans in a food processor. To the nuts, I added old fashioned rolled oats, baking powder, cornstarch and salt. I mixed it up, then poured in the wet ingredients – coconut oil, agave nectar and vanilla extract.
Then I stirred the wet ingredients into the dry. After that, I added two eggs and mixed until thoroughly combined. Then folded in the chocolate.
I made balls that were equivalent to about two tablespoons of batter and placed them on a parchment paper lined cookie sheet. Then I flattened the balls slightly with my hand. I baked them for about 20 minutes at 325°F.
Then comes the hard part. You have to let them cool completely before handling because they need to firm up. But they are so worth the wait.
With all the healthy ingredients that go into these cookies, they are just so satisfying as well as being very tasty. You can actually eat just one cookie and be very happy. At least I was. I stored them in an airtight container and put them in the freezer so they would last longer. Then took them out one at a time and heated it in the microwave for about 10 seconds. They lasted a couple of weeks and now I wish I still had some in the freezer. Time to make a new batch!
Oatmeal Chocolate Chunk Breakfast Cookies are very nice at breakfast time but they also make an awesome snack anytime of day.
Oatmeal Chocolate Chunk Breakfast Cookies
- 6 ounces 170g pecans, finely chopped
- 10 ounces 283g walnuts, finely chopped
- 2 cups 175g old fashioned rolled oats (Use gluten free if needed)
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup 120mL coconut oil, melted
- 1/2 cup 120mL agave nectar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 7 ounces 200g dark chocolate, chopped into chunks
Preheat oven to 325°F. (Note: this recipe works best if you have a food processor.) Grind up the nuts in the food processor until finely ground. Transfer to a large bowl. Stir in the oats, baking powder, cornstarch and salt. Make a well in the center of the mixture; add oil, agave, eggs and vanilla. Stir until completely combined. Fold in the chocolate chunks.
Scoop out dough to create balls that are about 2 tablespoons. Place on a parchment lined or greased cookie sheet. Press gently with hand to flatten balls.
Bake 20 minutes or until cookies are light golden brown on the edges. Let cool completely on a wire rack before serving. Store covered in the refrigerator for 5 days or up to 2 weeks in the freezer.
Recipe adapted from Martha Stewart Living Magazine.