Double Chocolate Fudge Breakfast Cookies

 
Double Chocolate Fudge Breakfast Cookies
 

Double Chocolate Fudge Breakfast Cookies

These double chocolate fudge breakfast cookies are the perfect way to start your day! Who doesn’t love a cookie in the morning?? And you’ll never know what the surprise/unexpected ingredient is because they taste SO GOOD!

Double Chocolate Fudge Breakfast Cookies

Here’s a few tips to make sure your double chocolate fudge breakfast cookies turn out just right every time:

  1. I used quick oats to test these out each time. if you decide to sub a different type of oats, it should work fine, but I can’t confirm that.

  2. Make sure to rinse and drain your black beans thoroughly before adding them to your food processor. I pour mine into a mesh strainer, run water over them and then let them drain for a few minutes.

  3. If you decide to cut back on the maple syrup, make sure to adjust the vanilla and almond extracts (add more). The syrup and extracts are what mask the flavor of the black beans.

  4. Let the batter process in your food processor for a good 3-4 minutes to make sure it’s nice and smooth.

  5. You can make smaller cookies using a cookie scoop. Bake smaller cookies for only 10-12 minutes.

Double Chocolate Fudge Breakfast Cookies

Double Chocolate Fudge Breakfast Cookies

Yield: 10-12 large cookies

2 cups quick oats

1/4 cup unsweetened cocoa powder

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 can low sodium black beans, rinsed and drained

1/4 cup oil (I use avocado oil)

1 tsp vanilla extract

1/2 tsp almond extract

2/3 cup maple syrup

1 cup chocolate chips

  1. Preheat your oven to 350 degrees.

  2. Combine the first 5 ingredients (all of the dry ingredients) in a food processor and process until a powder is formed.

  3. Add in the remaining ingredients (except the chocolate chips) and process until smooth.

  4. Carefully remove the blade from the food processor and transfer the batter to a bowl. Stir in the chocolate chips by hand.

  5. Refrigerate the dough for 10-15 minutes.

  6. Using an ice cream scoop, drop the dough onto a parchment lined pan. Gently flatten the dough balls with a fork or spoon.

  7. Bake for 15 minutes. Remove the cookies form the oven and let cool for 5-10 minutes. Transfer them to a baking rack to cool completely. Enjoy!

  8. Store in an airtight container in the fridge for one week, or freeze.

Double Chocolate Fudge Breakfast Cookies
Double Chocolate Fudge Breakfast Cookies