Chewy Chocolate Breakfast Cookies
Low-fat, sugar-free, THM:E, Gluten/peanut free - These cookies, while not your typical desert cookie, are great for breakfast or snacks on the go.
Serves: 30 cookies (3 servings)
  • 3 cups leftover oatmeal (cooked according to package directions and already salted), room temperature (thawed if frozen) - use gluten free oats if necessary
  • ⅓ tsp. salt
  • 1 T olive oil
  • ½ cup cocoa powder
  • 2 tsp. baking powder
  • 2 tsp. imitation vanilla flavoring
  • ½ cup egg whites (the carton kind works great)
  • ½ cup low-fat sour cream, low-fat Greek yogurt, unsweetened applesauce, or a mixture of any of those
  • ½ cup unsweetened almond milk
  • Low-glycemic sweetener to taste (I used ¼ tsp. THM Pure Stevia Extract Powder, but next time I would probably use a few doonks less of that and add a few teaspoons of Truvia to make up the difference because I think a blend of sweeteners would taste best in these cookies)
  1. Combine all ingredients in a food processor and blend until relatively smooth, but still with some texture. Scoop onto a greased cookie sheet according to desired size (I used an ⅛ cup measuring cup for medium-sized cookies) and bake at 350 degrees F for 30 minutes. They need to be pretty dried out, but they will set up more once they are refrigerated, like your leftover oatmeal does after it sits in the pot for awhile. Let cool on a wire rack and store in the refrigerator. I recommend eating these cookies cold, or at least room temperature, because they're kind of mushy when they're warm (they're made of oatmeal, duh).
  2. My batch made 30 cookies, and technically you could eat ⅓ of the batch or 10 cookies and stay within the fat and carb limit for a THM E meal. 10 cookies is quite a lot, though, even for me. Since oats have some protein of their own, plus you're adding egg whites, these cookies can be breakfast or a snack on their own. If eating them for breakfast, or if you plain just have a big appetite, I recommend adding some more lean protein along with them to hold you over till your next meal.
Recipe by Briana Thomas at