Welcome to this recipe: Homeschooled Cookie’s Breakfast Chocolate Cookies! This recipe will show you how to make my favorite breakfast cookie recipe. It’s super easy, delicious, and quick. I make this cookie recipe whenever I have no idea what to eat for breakfast. I really love this recipe because it keeps me full until lunch and has no junky ingredients! Before we make it, let me share some things you should know before you make this recipe!
Why You’ll Love This Chocolate Breakfast Cookie Recipe
I think that you’ll love my breakfast chocolate cookies because they are fudgy, easy, and a great breakfast! They don’t take any longer than 8 minutes, but they’re so good. They’re made in the microwave, which is very convenient.
The Ingredients:
- Peanut Butter: It gives structure to the cookies and makes them a great breakfast! I use natural peanut butter, so it’s a bit more runny than regular peanut butter. If your peanut butter isn’t smooth, make sure to microwave it. Feel free to replace it with any other nut butter or sunbutter.
- Honey: Honey makes these cookies sweet and delicious. I wouldn’t recommend using maple syrup instead because it has a different consistency than honey.
- Egg Yolk: It makes these cookies fudgy. I tried this recipe with a whole egg, but it worked best with just the yolk. I’ve never tried this recipe with an egg substitute.
- Vanilla: Vanilla adds flavor. Feel free to add orange oil or peppermint extract!
- Salt: Even if you use salted peanut butter, just a tiny bit of salt adds a lot of flavor. I use Himalayan salt, but sea salt would look really nice for topping!
- Cocoa Powder: It makes these cookies chocolate cookies! Plus, it also adds structure, making these breakfast cookies gluten-free!
- Coconut Oil: Two teaspoons of coconut oil make these cookies filling, which is great for breakfast! Make sure not to add heaping teaspoons, because when I added too much coconut oil, the cookies spread too much and weren’t fudgy. You can try making these cookies using different oils, like avocado oil or butter. I just like coconut oil the best!
- Chocolate Chips: These cookies can be a bit bitter without chocolate chips, so I wouldn’t recommend skipping them! You can use dark chocolate, but I used milk chocolate.
How to Make These Breakfast Cookies
Now that you know everything about the ingredients, let me tell you how to make these breakfast cookies!
First, separate the egg yolk from the white. You only want the yolk, so set the egg white aside for something else. I make meringue with my leftover egg whites from this recipe! Make sure not to get any shells in the egg yolk.
Then, mix the yolk with peanut butter, honey, salt, and vanilla with a spoon or spatula. Make sure to melt your peanut butter in the microwave if it’s not smooth. After mixing until fully combined, it should be a smooth batter that drizzles.
Next, you wanna add cocoa powder and coconut oil. You can add chocolate chips inside the cookies and on top of them if you want to! Again, remember not to add too much coconut oil! Mix well until combined, but don’t overmix. Once it’s fully combined, it should look like chocolate cake batter. Scoop three equal dollops of batter onto a microwaveable plate. Top with chocolate chips.
Finally, microwave for one minute or until the inside is cooked. If you aren’t sure that the inside is cooked, cut once open. A cooked cookie will look bready inside, but a raw one will still be doughy. If it’s not cooked, microwave again in 30-second intervals until baked. I like topping my baked cookies with salt because it makes them look cool and delicious. Sea salt would look best, but I don’t have that.
Let them cool for about three minutes in the fridge. Don’t skip this step! Cooling them lets them set up nice and fudgy. If you’re in a rush, cooling them for three minutes is best, but cooling them in the fridge for an hour makes them even fudgier. If you have a busy day, make these the night before, and let them be in the fridge overnight. This makes them fudgy and convenient at the same time! Store on the plate in the fridge with plastic wrap over it for no more than one day. Enjoy!
Frequently Asked Questions
Question: Can I use any nut butter instead of peanut butter? Answer: Of course! You can even use sun butter.
Question: Can I air fry these? Answer: I have never tried it, but you can. Air fry at 350 for 10 minutes and tell me how it goes.
Question: How do I store these? Answer: Store on the plate or in any container for no longer than a few days. You can freeze these and reheat as needed.
Question: What should I microwave these in? Answer: A plate that won’t explode in the microwave! I always use glass plates.
Question: Can I add protein powder? Answer: Of course! You can replace some of the cocoa powder with protein powder!
Related Posts:
My Favorite Chocolate Chip Cookies– a “real” cookie recipe with browned butter and espresso powder! They are the best cookies I’ve ever made!
Nutritious No-Bake Cookies– breakfast cookies, but no-bake? That sounds amazing! These cookies are great for dessert, breakfast, or a snack!
Pumpkin Kale Cookies– a great breakfast recipe that has veggies, but is way more fun than salad!
Flourless Greek Yogurt Breakfast Brownies– another flourless chocolate breakfast recipe for brownie-lovers!
Rocky Road Trail Mix– a great snack that’s basically ice cream in trail mix form!
Try These Cookies Today
So, I really hope you try Homeschooled Cookie’s Breakfast Chocolate Cookies. They are nutritious and delicious. They’re fudgy, but also cakey. It only takes eight minutes in total to whip these cookies up, which makes them a great breakfast. Try this recipe today!
Homeschooled Cookie’s Healthy Chocolate Cookies
Ingredients
- 2 tablespoons peanut butter
- 1 tablespoons honey
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt plus more for topping
- 2 tablespoons cocoa powder
- 2 teaspoons coconut oil
- 1 tablespoon chocolate chips for topping
Instructions
- First, mix the peanut butter, honey, egg yolk, vanilla, and salt until it's smooth. Make sure that you mix it well, or else the egg may not be incorporated well enough.2 tablespoons peanut butter, 1 tablespoons honey, 1 egg yolk, 1/2 teaspoon vanilla, 1/8 teaspoon salt
- Next, add the cocoa powder and coconut oil. Mix until everything is smooth. It should look like chocolate cake batter. Then, scoop the batter onto a microwavable plate. Make three dollops and add your chocolate chips. I usually don't put chocolate chips on my cookies, so it's optional.2 tablespoons cocoa powder, 2 teaspoons coconut oil, 1 tablespoon chocolate chips
- Finally, microwave the cookie batter for one minute or until the inside is cooked. Top the cookies with salt. Let this cool for a few minutes. Enjoy your cookies!
That’s it! You can make these delicious, nutritious, and cheap cookies in about eight minutes! Thank you so much for reading this recipe: Homeschooled Cookie’s Breakfast Chocolate Cookies. Comment if you try this recipe, and let me know how it goes. If you try putting toppings other than chocolate chips, I’d like to know too. Bye, girlies!
About Danya Grace
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