Ingrédients pour Mint Chocolate Chip Breakfast Cookies
- Cocoa
- Whole Wheat Flour
- 1/2 cup brown sugar, 1/4 cup granulated sugar
- 1/2 cup rolled oats
- Cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chips
- Baking Powder
- 1/2 teaspoon baking soda
- Egg White
- 1/2 teaspoon mint extract
- Vanilla
- Prune Puree
- Applesauce
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
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Comment préparer Mint Chocolate Chip Breakfast Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup rolled oats, ½ cup brown sugar, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon mint extract.
- In a separate bowl, whisk together ½ cup (1 stick) unsalted butter, softened, ¼ cup granulated sugar, and 1 large egg until light and fluffy.
- Gently fold the wet ingredients into the dry ingredients until just combined. Stir in 1 cup chocolate chips.
- Lightly spray your hands with cooking spray to prevent sticking.
- Roll dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 7-8 minutes for soft cookies, or 10-12 minutes for chewier cookies. Keep a close eye on them as ovens vary.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container lined with wax paper between layers to prevent sticking.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
82g
Fat
6g
Carbs
13g
