Breakfast Coffee Cookies

 From Joy Bauer "Who doesn’t love the idea of eating cookies for breakfast? It’s like a dream come true." They are cooling out on the porch so I can pack them !!!

         1 cup whole wheat flour

• ¾ cup all-purpose flour
• ▢½ cup cocoa powder
• ▢1½ tablespoons instant coffee, or finely ground coffee
• ▢1 ½ teaspoons ground cinnamon
• ▢1 teaspoon baking soda
• ▢½ teaspoon kosher salt
• ▢1 ripe banana, peeled, microwaved for 30 seconds, and mashed
• ▢3 large eggs, lightly beaten
• ▢½ cup plain Greek yogurt, nonfat or low-fat
• ▢½ cup honey
• ▢1 tablespoon avocado oil
• ▢2 teaspoons vanilla extract
• ▢1¼ cups blueberries
• ▢½ to ¾ cup dark or semisweet chocolate  chips
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• Preheat the oven to 350℉. Line a large cookie sheet (or 2 smaller sheets) with parchment paper. Set aside.
• In a medium bowl, combine the dry ingredients: whole wheat flour, all-purpose flour, cocoa powder, coffee, cinnamon, baking soda, and salt. Set aside.
• In a separate large mixing bowl, combine the wet ingredients: mashed banana, eggs, yogurt, honey, oil, and vanilla. Stir until everything is well combined and the banana is thoroughly blended within (if small pieces remain, that’s okay).
• Pour the dry ingredients into the dry wet ingredient bowl (Note: For this recipe, I break the norm and add the dry mix into the wet mix to ensure none of the wet ingredients are left behind). Gently stir until everything is combined and there are no dry streaks of flour. The batter will be thick and spongy, but if it’s too thick to comfortably mix, add a splash of milk. Be thoughtful to not overmix. Fold in the blueberries and chocolate chips.
• Using a small cookie scooper misted with nonstick oil spray, place small balls of batter one at a time, onto the prepared baking sheet, leaving space between each pile. The batter will be sticky, so lightly mist the scooper with oil spray throughout the process as needed. Flatten each cookie by gently pressing with the top with your fingers or the back of a fork (you may need to mist your fingers and the fork with oil spray, too, to prevent sticking). This recipe makes a large amount (~34 cookies) so you’ll likely have several batches going into the oven.
• Top each cookie with a couple of extra chocolate chips for décor (this is optional). Bake for about 12 minutes. Gently touch a cookie to check if it’s done. If it’s not firm, let it cook for another minute or two. Let slightly cool on the baking sheet and enjoy!

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