Double Chocolate Fudge Breakfast Cookies on cooling rack with cocoa powder and chocolate chips
These double chocolate fudge breakfast cookies are the perfect way to start your day! Who doesn’t love a cookie in the morning??
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Course: Breakfast, Dessert
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
Servings: 12 cookies
Carbohydrates: 35g


  • 2 cups quick oats
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 can low sodium black beans rinsed and drained
  • 1/4 cup oil I use avocado oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2/3 cup maple syrup
  • 1 cup chocolate chips


  • Preheat your oven to 350 degrees.
  • Combine the first 5 ingredients (all of the dry ingredients) in a food processor and process until a powder is formed.
  • Add in the remaining ingredients (except the chocolate chips) and process until smooth.
  • Carefully remove the blade from the food processor and transfer the batter to a bowl. Stir in the chocolate chips by hand.
  • Refrigerate the dough for 10-15 minutes.
  • Using an ice cream scoop, drop the dough onto a parchment lined pan. Gently flatten the dough balls with a fork or spoon.
  • Bake for 15 minutes. Remove the cookies form the oven and let cool for 5-10 minutes. Transfer them to a baking rack to cool completely. Enjoy!
  • Store in an airtight container in the fridge for one week, or freeze.


The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.


Serving: 1cookie | Calories: 243kcal | Carbohydrates: 35g | Protein: 5.5g | Fat: 11g | Saturated Fat: 4g | Fiber: 6g | Sugar: 17g
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