Healthy Chocolate Oatmeal Breakfast Cookies Recipe
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.
- 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
Scale
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
- Mix Dry Ingredients: Whisk together the oats, cocoa powder, baking powder, and salt in a medium bowl.
- 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.
- 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.
- 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.
- 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.
- Add Toppings: Gently press the remaining miniature chocolate chips on top of each cookie for extra chocolate flavor and visual appeal.
- Bake: Bake the cookies at 325°F for 9 to 11 minutes. They should be set but still soft.
- 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
