Description
This healthy Chocolate Cherry Breakfast Cookie recipe is perfect to make ahead and enjoy all week. It can also be a filling, nutritious snack for busy kids on the go.
Ingredients
Units
Scale
- 1 cup Natural Peanut Butter ((or other nut butter))
- 1/2 cup Honey
- 1 cup Vanilla Greek Yogurt ((whole milk or reduced fat - do not use fat free))
- 2 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 cups Old Fashioned Oats
- 1 cup Unsweetened Shredded Coconut ((can use sweetened))
- 12 whole Dried Apricots, chopped ((or any dried fruit))
- 1/2 cup Pumpkin Seeds ((or sunflower seeds))
- 1/2 cup Dark Chocolate Chips, roughly chopped ((or any type of chocolate chip))
- 3/4 cup Dried Tart Cherries, chopped ((or any dried fruit))
Instructions
- Preheat oven to 350°F.
- Prep a large baking sheet by covering with piece of parchment paper.
- In a large mixing bowl, add the peanut butter and honey and beat together with an electric mixer on mid speed until well blended, about 2 minutes.
- Add the Greek yogurt to the bowl and continue mixing until blended. Scrape the bottom and sides of the bowl as needed.
- Add the eggs to the bowl and continue mixing until fully incorporated.
- Add the baking soda and baking powder to the bowl and mix to incorporate.
- Add the oats and coconut and mix on low speed to fully incorporate, about 1-2 minutes.
- Add the apricots, pumpkin seeds, chocolate chips, and cherries to the bowl and mix to combine on low speed.
- Using an ice cream scoop with trigger or large spoon, scoop and drop large balls of cookie dough onto the prepared baking sheet 2" a part. (The cookies do not spread much so it's OK to be a little closer.)
- Bake cookies for 12-14 minutes, until golden brown on the top an edges. Let cool on baking sheet for 1-2 minutes and then move them to a cooling rack.
Notes
Cookies can be enjoy for 3-4 days if left out at room temperature. Store in fridge if you plan to eat them over a longer period of time.
I have not tried freezing baking cookies and then defrosting right before eating but I am fairly confident this would work.
- Prep Time: 15 minutes
- Cook Time: 53 minutes
- Category: Breakfast
- Cuisine: Breakfast
Nutrition
- Calories: 228
- Sugar: 14
- Sodium: 136
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 29
- Fiber: 3
- Protein: 7
- Cholesterol: 1