I’m partnering with The Gateway Farm to bring you today’s recipe! I absolutely LOVE their pure maple syrup. It’s the richest and best quality maple syrup I’ve ever tasted, and it’s also perfect for baking!
Many weekends throughout my childhood, Mom whipped up a batch of pancakes for breakfast. She spread the batter into the pans in the shape of Mickey Mouse for my brother and me, one big circle for his face and two smaller dollops for the ears, and once we felt full, she folded a handful of fresh blueberries into the batter for herself.
She always served our pancakes on pink plastic plates and set out a bottle of “kid” maple syrup for us on the table. Since we generously drizzled it all over our pancakes and half of our plates as well, she bought the inexpensive “fake” maple-flavored pancake syrup for us, and she saved the “adult” real maple syrup for Dad and herself.
Once we grew older and Mom trusted our syrup drizzling skills a little more, she let us try a taste of her “adult” maple syrup on our pancakes. We slowly poured a thin stream from the glass bottle, cut our pancakes, took a bite, and…
Oh my goodness!! The difference between the fake and real maple syrup was like night and day. Mom’s “adult” kind tasted so rich and bright and sweet… Absolutely dreamy in a liquid gold (yet technically amber!) sort of way.
We slowly savored every bite of those homemade pancakes smeared with real maple syrup, and we began looking forward to weekend pancakes twice as much once Mom started sharing her pure maple syrup with us!
As I grew older, I realized that I didn’t have to solely limit pure maple syrup to my pancakes, waffles, and French toast… I could also bake with it! So that’s exactly what I did with these Healthy Chocolate Chip Almond Butter Oatmeal Breakfast Cookies!
They’re full of wholesome, good-for-you ingredients like oats and whole grain flour and homemade creamy almond butter, then lightly sweetened with pure maple syrup (no refined sugar here!) and studded with chocolate chips. After a quick trip to the oven, you’ll have a baking sheet full of soft, chewy, positively irresistible healthy breakfast cookies!
HOW TO MAKE CHOCOLATE CHIP ALMOND BUTTER OATMEAL BREAKFAST COOKIES
Let’s go over how to make these healthy chocolate chip almond butter oatmeal breakfast cookies!
You’ll start with a combination of whole wheat flour (or gluten free, if you prefer!) and instant oats (this kind—or these for a gluten free version!). Instant oats are also called “quick cooking” or “one minute” oats. They’re smaller and thinner than old-fashioned rolled oats, so they soften faster… Which makes your healthy breakfast cookies taste even more soft and chewy!
It’s extremely important that you measure the flour and oats correctly, using this method or a kitchen scale. Too much of either ingredient will dry out your cookie dough and make your cookies taste cakey or crumbly, rather than soft and chewy. This is especially true of the oats because they soak up lots of moisture from the cookie dough!
You’ll also need homemade creamy almond butter to make these healthy chocolate chip almond butter oatmeal breakfast cookies. This is my easy recipe! It’s ready in 10 minutes (or less!), and you just need 2 ingredients and a blender to make it. I always keep a jar of it in my fridge!
Just like I previously mentioned, you’ll sweeten your healthy chocolate chip almond butter oatmeal cookies with pure maple syrup… But not just any pure maple syrup!
As an adult, I’ve come to realize that not all pure maple syrup tastes equally rich. After many years of drizzling it on pancakes (and baking with it too!), I’ve learned that the richest, brightest, and purist tasting maple syrups usually come from carefully hand crafted and small-batch sources, where the syrup is harvested from a single forest of maple trees… Unlike most of the pure maple syrup that I’ve bought from large chain California grocery stores, which is usually harvested from locations all over Canada and combined into one bottle!
Once I tasted this pure maple syrup from The Gateway Farm, a small family owned and operated farm in Vermont, my eyes widened, my jaw dropped, and I felt like I won the maple syrup lottery. I had never tasted anything as high quality as their sweet syrup! So that’s exactly what we’re using today to make these healthy chocolate chip almond butter oatmeal breakfast cookies.
Tip: You can order The Gateway Farm’s pure maple syrup directly from their website, as well as their other handcrafted products (like maple sugar and birch syrup!). All orders are handled and filled by the two owners themselves!
Finally, you’ll mix mini chocolate chips into your cookie dough. I always save some to press into the tops of the cookies just before baking. I love the way they turn gooey and melty in the oven, and I think it makes these healthy chocolate chip almond butter oatmeal breakfast cookies look even more irresistible!
One last thing! Before baking your healthy chocolate chip almond butter oatmeal cookies, you must flatten the cookie dough with a spatula to your desired thickness and width. These cookies barely spread while baking, so that gives them a spreading “head start!”
I’m pretty sure my childhood self would love eating these for breakfast just as much as pancakes! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy chocolate chip almond butter oatmeal breakfast cookies!
Healthy Chocolate Chip Almond Butter Oatmeal Breakfast Cookies
- 1 cup (100g) instant oats (gluten free if necessary and measured like this)
- ¾ cup (90g) whole wheat flour or gluten free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp ground cinnamon
- ⅛ tsp salt
- 1 large egg white
- 1 tsp vanilla extract
- ¼ cup (64g) homemade creamy almond butter
- ¼ cup (60mL) The Gateway Farm Pure Maple Syrup (see Notes!)
- 5 tbsp (75mL) unsweetened vanilla almond milk
- 2 ½ tbsp (35g) miniature chocolate chips, divided
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the egg white and vanilla. Stir in the almond butter until fully incorporated. Stir in the maple syrup and milk. Add in the oat mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips. Let the cookie dough rest for 10 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
View Nutrition Information + Weight Watchers Points
This post was sponsored by The Gateway Farm. Check out more of their handmade products here, including maple syrup, maple sugar (SO fun for baking!!), birch syrup, and more! As always, all text, photographs, opinions, and recipe are my own.
You may also like Amy’s other recipes…
♡ Healthy Peanut Butter Oatmeal Breakfast Cookies
♡ Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
♡ Healthy Chocolate Chip Banana Oatmeal Breakfast Cookies
♡ Healthy Flourless Chocolate Oatmeal Breakfast Cookies
♡ Healthy Chocolate Chip Almond Butter Oatmeal Cookies
♡ Healthy Blender Dark Chocolate Almond Butter
♡ Healthy Almond Butter Monster Cookies
♡ Healthy Blender Vanilla Bean Almond Butter
♡ …and the rest of of Amy’s healthy breakfast cookie recipes and healthy oatmeal cookie recipes!
Liz S. says...
Mickey Mouse-shaped pancakes, real maple syrup, these amazing breakfast cookies… childhood and present time, rolled into one, in the most delicious way possible 🙂
You’re just the sweetest!! Thanks Liz! ♡
Ok! I am excited to try these cookies but also excited to try the syrup on pancakes, too! Love the small batch method. And nothing is more wonderful than a farm in New England.
So true about maple syrup and pancakes!! I can’t wait to hear what you think of their syrup — I hope you love it as much as I do! 🙂
I am intrigued by this recipe since I am looking for a good morning nutrition for my two kids. 1. Can I use the whole egg for this? and 2. Can I make bigger cookies with the same batter to increase the calories per serving (and limit the amount of leftovers) with roughly the baking time? Thank you.
I really appreciate your interest in my recipe Ila! Yes, you may use 1 full egg. If you make bigger cookies, the baking time may increase just slightly (I’m thinking around a minute or two — no more than three!). 🙂 I can’t wait to hear what you and your kids think of these breakfast cookies!
Hi Amy… these look to die for! I can’t wait to try them!
Just a heads up… I tried clicking on the link for the maple syrup and the page comes up, but all it says is “new products coming soon” and there doesn’t appear to be a way to order this syrup online. I messaged them directly, but wanted you to know.
Thanks so much Brooke! It looks like it’s still available when I visited their website. Did you try viewing their main shop page here? My mom just ordered a number of bottles from their shop page as Christmas gifts! 🙂 I’m excited to hear what you think of these breakfast cookies!
Amy!!!! These are the best! Soooooooooo yummy!!!
I’m so glad you loved these breakfast cookies Whitney! That means the world to me that you’d call them the best — I’m SO honored!! 🙂 Thank you for taking the time to leave such a sweet comment. You totally made my day!
Can I put some coconut in this recipe? I have organic reduced fat unsweetened flaked coconut for baking and love the taste that coconut adds to a chocolate chip oatmeal cookie. How much do you think I could add and would I need to change anything else?
Absolutely!! You can easily add 2-4 tablespoons of your unsweetened flaked coconut to this cookie dough without needing to make any modifications. 🙂 I’d love to hear what you think of these breakfast cookies if you try them Maggie!
Hi! Whole wheat flour seems to be sold out at all the grocery stores around me. Can I sub it for all-purpose or almond flour? Thank you!
I’m honored that you’d like to try making this recipe, Hannah! I’ve actually covered this exact question on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section (located directly underneath the Instructions). I know it can be easy to miss! 😉 I can’t wait to hear what you think of these breakfast cookies!
You make eating healthier so much easier. These were delicious. Thank you for sharing your talent!!
I’m so glad you enjoyed these breakfast cookies Jenessa! Thank you for taking the time to let me know. It really means a lot!
Hi. Can you give calorie per cookie?
Stacey @ Amy's Healthy Baking says...
We really appreciate your interest in this recipe, Paul! The full nutrition information (including calories per serving!) is included directly underneath the recipe box. I know it can be really easy to miss though! 😉 We’d love to hear what you think of these breakfast cookies if you try making this recipe!