Double Chocolate Raspberry Breakfast Cookies

Guys. I realized something this morning while putting this post together. My first two Well Fed Fit Coach recipes are breakfast items. And really, that's not surprising because I LOVE BREAKFAST! #sorrynotsorry

But don't worry, I also eat lunch and dinner so I'll have more variety coming your way shortly. Until then, let's collectively agree that BREAKFAST is the best meal of the day and race to the kitchen to make these Double Chocolate Raspberry Breakfast Cookies.

First word: Chocolate.

It's Valentine's Day. Freedom to indulge in chocolate at breakfast, lunch and dinner and no one cares because they TOO are having it for breakfast, lunch and dinner.

Hence my newest recipe.

These deliciously decadent breakfast cookies are the perfect imposter because they are actually filled with micro-nutrients but feel totally indulgent. I packed in veggies, whole grains, healthy fats, and even fruit. Like seriously, 10 out of 10.

Feel free to double the recipe (trust me on this!)

Second word: Double

You may want to double the recipe because these Double Chocolate Raspberry Breakfast Cookies disappeared last night in my house.

And I may or may not have had like five. Whoops.

So here's what you need to have on hand.

Ingredients for the Double Chocolate Raspberry Breakfast Cookies

- Rolled Oats

- Egg Whites

- Cocoa Powder

- Pure Maple Syrup/ Coconut Sugar

- Vanilla Extract

- Applesauce

- Almond butter

- Ground Flax Meal

- Pumpkin Puree

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Double Chocolate Raspberry Breakfast Cookie Recipe

Makes 12 cookies

Dry Ingredients:

1 c rolled oats (100g)

1/2 tsp baking soda

1/4tsp salt

1/4 c unsweetened Cocoa Powder (20g)

2 TBS ground flax

2 TBS coconut flour (14g)

Wet Ingredients:

1/4 c almond butter (60g)

1/4 c unsweetened applesauce (70g)

1/4 c pumpkin puree

4 TBS Pure Maple Syrup (60ml)

3 TBS egg whites (46g)

1 tsp vanilla extract

1/2 fresh chopped raspberries (50g)

2 TBS chocolate chips (28g)

Directions:

Pre-heat oven to 350 and line cookie sheet with parchment paper.

1. Mix almond butter, applesauce, pumpkin, maple syrup together in stand mixer. Add vanilla and egg whites. Mix again.

2. Next add all dry ingredients to mixer (oats, cocoa powder, flax, coconut flour, baking soda, and salt.)

3. Mix well until incorporated. Scrape down sides and mix again if needed.

4. Add chopped raspberries and chocolate chips. Fold into batter.

5. Using small cookie scoop, divide batter into 12 equal cookies on baking sheet.

6. Bake at 350 for 22-25min. Check at 20min (some ovens may be hotter than others.)

7. Let cool on baking sheet for 5min before devouring!

8. Store in airtight container for up to 3 days.

MACROS FOR ONE COOKIE | 120 cals | 18c | 5f | 4p

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