Chunky Breakfast Cookies
Total TimePrep: 20 min. Bake: 15 min./batch
These cookies ending up being pretty good with some adjustments to fit my family’s tastes. I used Splenda brown sugar and doubled the conversion amount, two whole eggs, added 1 tsp of vanilla, used figs since I didn’t have dates and unsweetened coconut. These are not a dessert cookie but a breakfast cookie.
These cookies have no taste at all. They need some vanilla or some flavoring. They are also dry. I will not be keeping this recipe.
I will bake less time next time as they weren't as soft, moist as we would've liked. I may also try substituting some butter for Greek yogurt next time.
Thanks for a healthy and yummy cookie recipe! I doubled the recipe with the following modifications: I used 1/2 cup butter, 1/4 cup milk and 3/4 cup canola oil instead of all butter. I used only 1 cup brown sugar, 3 whole eggs, only 1 cup chocolate chips and added a teaspoon of vanilla. Also I used my regular cookie scoop and baked for less time at 375 degrees. Next time I will add walnuts or pecans.