Healthy Chocolate Oatmeal Breakfast Cookies Recipe

Introduction

Start your day with these healthy chocolate oatmeal breakfast cookies that are both delicious and nutritious. Packed with oats, cocoa, and a touch of sweetness, they make the perfect grab-and-go treat for busy mornings.

Ingredients

• 1 cup + 2 tbsp (115g) instant oats (gluten-free if necessary and measured like this)
• ½ cup (40g) unsweetened cocoa powder (measured like this)
• 1 tsp baking powder
• ⅛ tsp salt
• 1 tbsp (14g) coconut oil or vegan butter, melted and cooled slightly
• 6 tbsp (92g) unsweetened applesauce (room temperature)
• 1 tsp vanilla extract
• ¼ cup (60mL) pure maple syrup (room temperature)
• ¼ cup (60mL) unsweetened vanilla almond milk (room temperature)
• 3 tbsp (42g) miniature chocolate chips, divided

Instructions

1. Step 1: In a medium bowl, whisk together the oats, cocoa powder, baking powder, and salt until well combined.
2. Step 2: In a separate bowl, stir together the melted coconut oil or vegan butter, applesauce, and vanilla extract.
3. Step 3: Add the maple syrup and almond milk to the wet ingredients and stir to combine.
4. Step 4: Pour the oat mixture into the wet ingredients and stir just until incorporated. Fold in 2 ½ tablespoons of the miniature chocolate chips.
5. Step 5: Chill the cookie dough in the refrigerator for 30 minutes to firm up.
6. Step 6: Preheat the oven to 325°F (165°C) and line a baking sheet with a silicone mat or parchment paper.
7. Step 7: Drop the cookie dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop to about ¼” to ½” thick with a spatula.
8. Step 8: Gently press the remaining chocolate chips onto the tops of the cookies.
9. Step 9: Bake for 9–11 minutes. Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a nutty flavor, add a handful of chopped walnuts or pecans to the dough before baking.
• Use gluten-free oats to keep this recipe suitable for gluten sensitivities.
• If you prefer sweeter cookies, increase the maple syrup by a tablespoon or two.
• Try swapping the miniature chocolate chips for dried fruit like cranberries or raisins for a different twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To enjoy, thaw at room temperature or warm in the microwave for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rolled oats instead of instant oats?

Yes, you can substitute rolled oats for instant oats, but the texture may be a bit chewier and the cookies might take slightly longer to bake.

Are these cookies vegan?

Yes, as long as you use vegan butter or coconut oil and ensure your chocolate chips are dairy-free, these cookies are completely vegan.

Healthy Chocolate Oatmeal Breakfast Cookies Recipe

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★★★★★

4.6 from 132 reviews

These Healthy Chocolate Oatmeal Breakfast Cookies are a nutritious and delicious way to start your day. Made with gluten-free oats, unsweetened cocoa powder, and naturally sweetened with maple syrup and applesauce, these cookies offer a guilt-free treat packed with fiber and antioxidants. Perfect for a quick breakfast or a wholesome snack, they combine rich chocolate flavor with the wholesome goodness of oats and a hint of vanilla.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 56 minutes
• Yield: 15 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 cup + 2 tbsp (115g) instant oats (gluten-free if necessary)
• ½ cup (40g) unsweetened cocoa powder
• 1 tsp baking powder
• ⅛ tsp salt

Wet Ingredients

• 1 tbsp (14g) coconut oil or vegan butter, melted and cooled slightly
• 6 tbsp (92g) unsweetened applesauce (room temperature)
• 1 tsp vanilla extract
• ¼ cup (60mL) pure maple syrup (room temperature)
• ¼ cup (60mL) unsweetened vanilla almond milk (room temperature)

Add-ins

• 3 tbsp (42g) miniature chocolate chips, divided

Instructions

1. Mix Dry Ingredients: Whisk together the oats, cocoa powder, baking powder, and salt in a medium bowl.
2. Combine Wet Ingredients: In a separate bowl, stir together the melted coconut oil or vegan butter, unsweetened applesauce, and vanilla extract. Stir in the maple syrup and almond milk until well combined.
3. Combine Wet and Dry Mixtures: Add the oat mixture to the wet ingredients, stirring just until incorporated. Fold in 2 ½ tablespoons of the miniature chocolate chips, then chill the dough for 30 minutes to help with texture and shape retention.
4. Prepare for Baking: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
5. Form Cookies: Scoop the dough into 15 rounded portions onto the prepared baking sheet, flattening each to about ¼ to ½ inch thick using a spatula. Since the dough doesn’t spread, the cookies will maintain their shape during baking.
6. Add Toppings: Gently press the remaining miniature chocolate chips on top of each cookie for extra chocolate flavor and visual appeal.
7. Bake: Bake the cookies at 325°F for 9 to 11 minutes. They should be set but still soft.
8. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up perfectly.

Notes

• The coconut oil or vegan butter should be melted but cooled slightly to prevent cooking the eggs or warm ingredients in the batter, though this recipe is egg-free, the temperature control helps maintain proper dough consistency.
• You can use gluten-free oats if necessary to make the recipe suitable for gluten-sensitive diets.
• These cookies don’t spread during baking, so shaping them before cooking is important for the final cookie size and thickness.
• Using unsweetened applesauce helps keep these cookies moist while being a natural sweetener and fat replacer.

Keywords: healthy breakfast cookies, chocolate oatmeal cookies, gluten-free breakfast, low fat cookies, vegan breakfast cookies