Saturday, March 26, 2011

Double Chocolate Breakfast Cookies (Low Sugar)

Cheap Eat Challenge: Watch as our family of 6 eats, or gets frustrated trying, on $6/day.

I'm working on the main courses, people. They're just not cooperating. (They are among the many things not cooperating these days--the weather, our $6/day budget, my children--arg and double arg.)

So you get my latest breakfast cookies. They're really good.

A few notes on potential substitutions:

1. If you want to skip the chocolate chips, I shall not forbid you. I think it'd be awesome, however, if you'd sub in some coconut or some type of nut (pecan, walnut, almond, even pistachio if you're feeling fiesty).
2. If you want an even healthier cookie, you can replace the butter with 4 Tbsp peanut butter and 2 Tbsp butter. Or all peanut butter if you're that type. However, if you use all peanut butter, you may need to add an extra Tbsp milk to loosen it up a bit.

Double Chocolate Breakfast Cookies
Makes 10 cookies
Prep time: 5 minutes
Cook time: 8 minutes
Cost: $.85
(butter: .30, sugars: .07, egg: .10, cocoa: .20, flour: .15, other stuff: .03)

1/4 C butter, melted
2 Tbsp white sugar
2 Tbsp brown sugar
1 egg
1 tsp vanilla
1/4 tsp almond extract
1/3 C cocoa
1/4 tsp baking soda
1/8 tsp salt
3/4 C whole wheat flour
3 T chocolate chips (optional, but then you can't call these double chocolate)

Preheat oven to 350.

Beat butter with sugars. Add egg, vanilla and almond extract.

Sift cocoa, whole wheat, baking soda, and salt.

Add dry to wet. It will be a little dry and possibly crumbly. After I added the chocolate chips, I worked it together with my hands and they came out very well.

Add chocolate chips if using.

Bake 8 minutes.



  1. The recipe looks great but what makes breakfast cookies instead of regular cookies?

  2. Good question. Breakfast cookies contain all whole grains. They also contain less fat that a normal cookie would, and I try to keep the fats as healthy as possible (meaning to use peanut butter when it's good, instead of always using butter). Perhaps most significant, they contain only 1 tsp or so of sugar per cookie (serving) as opposed to normal cookies, which usually have about 4 times that much. This amount of sugar is also less than most breakfast cereals, which for varieties with any sweetness at all contain at least 2 tsp. With sugary children's cereals, they get close to 3 tsp of sugar per serving. And with things like raisin bran and granola, they're usually about 4 tsp of sugar per serving. This is why I made breakfast cookies. They're not no-fat, but my family and especially my children don't need that. And they're quite low sugar, especially when compared to other sweet foods.

    Maybe I should dedicate a post to this. Thanks!



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