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Healthy Chocolate Oatmeal Breakfast Cookies Recipe

Healthy Chocolate Oatmeal Breakfast Cookies Recipe
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★★★★★

5.2 from 19 reviews

These Healthy Chocolate Oatmeal Breakfast Cookies are a delicious and nutritious way to start your day. Made with wholesome ingredients like oats, cocoa powder, and unsweetened applesauce, they offer a guilt-free treat that’s both satisfying and packed with fiber. Naturally sweetened with pure maple syrup and enriched with a touch of vanilla and almond milk, these cookies are perfect for a quick breakfast or a midday boost. Gluten-free and vegan-friendly, they combine the rich flavor of chocolate with the hearty texture of oats for a wholesome breakfast cookie experience.

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

  1. Mix Dry Ingredients: Whisk together the instant oats, unsweetened cocoa powder, baking powder, and salt in a medium bowl until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, stir together the melted and cooled coconut oil or vegan butter with the unsweetened applesauce and vanilla extract. Then stir in the pure maple syrup and unsweetened vanilla almond milk until fully incorporated.
  3. Combine Mixtures: Add the dry oat mixture into the wet mixture, stirring just until everything is incorporated to form the cookie dough. Avoid overmixing to keep the cookies tender.
  4. Add Chocolate Chips and Chill: Fold in 2 ½ tablespoons of the miniature chocolate chips into the dough. Cover and chill the dough in the refrigerator for 30 minutes to firm up.
  5. Prepare Oven and Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  6. Shape Cookies: Drop the chilled cookie dough into 15 rounded scoops onto the prepared baking sheet using a spoon and spatula. Flatten each scoop to about ¼” to ½” thick using the spatula. Note that these cookies don’t spread during baking, so shape them as you want the final size to be.
  7. Top with Remaining Chocolate Chips: Gently press the remaining miniature chocolate chips into the tops of each cookie for extra chocolate flavor and visual appeal.
  8. Bake: Bake the cookies at 325°F for 9-11 minutes until set. The cookies will remain soft but fully cooked.
  9. Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

  • Use melted and slightly cooled coconut oil or vegan butter to help bind the dough and add healthy fats without overpowering flavor.
  • Applesauce adds natural sweetness and moisture, making these cookies moist without added oils or sugars.
  • Ensure the wet ingredients like applesauce, maple syrup, and almond milk are at room temperature to avoid altering the texture of the cookie dough.
  • These cookies are naturally gluten-free if you use gluten-free oats, making them perfect for those with gluten sensitivities.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for extended storage.

Nutrition

Keywords: healthy breakfast cookies, chocolate oatmeal cookies, vegan breakfast, gluten-free breakfast, easy breakfast cookie, healthy snack

Find it online: https://tastygenius.com/healthy-chocolate-oatmeal-breakfast-cookies-recipe/