While in Anaheim for vacation earlier this year, my family and I woke up extra early (even during the weekend!) to take our hotel’s shuttle to Disneyland. We wanted to get there right when the gates opened to sneak in a few more rides before the park grew crowded and lines snaked around and around the stanchions and ropes.
As soon as we passed through the Disneyland entrance, we power walked down Main Street towards the Matterhorn, my brother’s favorite ride in the entire theme park. As we hustled, we silently thanked the costumed characters posing for photos at the very beginning of the street.
Lots of other patrons had stopped to wait in the quickly growing queues to snap a souvenir shot with Mickey Mouse, Chip and Dale, Daffy Duck, and even Woody from Toy Story. Most of the people in those lines looked like parents with young children… And over half of them were pushing strollers with toddlers safely buckled inside.
I smiled to myself, remembering Mom’s story about the first time I met Pooh Bear at Disneyland…
And in the middle of chuckling, I spotted a few different children clutching half-eaten Pop-Tarts in their hands.
It mostly made sense—Pop-Tarts are quick, portable, and probably a great way to get kids out the hotel door and into Disneyland as soon as the park opened—but I still kind of wondered if all of that sugar at breakfast time was such a great idea. If I tried eating that breakfast as an adult, I’d probably experience a sugar crash just an hour or two later…
However, I bet these Healthy Raspberry Chocolate Chip Oatmeal Breakfast Cookies would’ve been a much better option! They’re supremely soft and chewy, exactly the way I love my oatmeal cookies to be, and just as quick, portable, and easy. These healthy breakfast cookies are perfect for meal prepping and grab-and-go breakfasts or snacks!
And unlike those store-bought breakfast pastries, these contain no refined flour or sugar… And just 83 calories!
Note to self: Bake a batch to bring for breakfasts on our next Disneyland trip!
HOW TO MAKE HEALTHY RASPBERRY CHOCOLATE CHIP OATMEAL BREAKFAST COOKIES
Let’s go over how to make these healthy raspberry chocolate chip oatmeal breakfast cookies!
You’ll start with a combination of instant oats, whole wheat flour, and a touch of cinnamon. Although berries and cinnamon might not be as intuitive of a combination as apples and spices, for example, it almost feels wrong to make oatmeal cookies without the cozy cinnamon… And it adds a surprising yet delicious richness to these healthy breakfast cookies!
Tip: I buy my favorite cinnamon online here! It’s really affordable, and it tastes stronger, richer, and a little sweeter than standard cinnamon. Worth every penny!
As for the instant oats, they’re not the same thing that comes in those individual brown paper packets with flavors like maple brown sugar or cinnamon and spice!
Instead, instant oats are also called “quick cooking” or “one-minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats… Which means they soften faster and make the most soft and chewy healthy raspberry chocolate chip oatmeal breakfast cookies imaginable! You can usually find them in canisters right next to the old-fashioned rolled oats at the grocery store.
However, it’s extremely important to measure the oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either ingredient will dry out your cookie dough and make your cookies taste cakey or crumbly, rather than moist and chewy. This is especially true of the oats since they act like little sponges and soak up as much moisture as possible!
So pretty, pretty please… Take the extra 10 seconds to measure your ingredients correctly. I promise it’s worth it!
Hint: I’ve also included my preferred gluten-free options for these healthy raspberry chocolate chip oatmeal breakfast cookies in the Notes section of the recipe, if you prefer!
Unlike traditional cookie recipes that call for a full stick or two of butter, you just need 2 tablespoons for these healthy breakfast cookies. Butter and coconut oil both work equally well. By using that small amount, you shave off 610 to 1,426 calories from this recipe… Which really helps keep your healthy raspberry chocolate chip oatmeal breakfast cookies low calorie and low fat!
Hint: If you use coconut oil, then your healthy raspberry chocolate chip oatmeal breakfast cookies will be dairy free!
Also unlike traditional recipes that often call for refined granulated sugar, you’ll sweeten your healthy breakfast cookies with pure maple syrup instead. You want the kind that comes directly from maple trees, so skip the pancake syrup! The only ingredient on the bottle should be “pure maple syrup,” and it often comes in thin glass bottles or squat plastic jugs (like this!).
Yet to make sure these classify as healthy breakfast cookies, not just regular “dessert” cookies, you’ll only use half as much maple syrup as in my “dessert” oatmeal cookie recipes. Then you’ll replace the missing liquid with unsweetened vanilla almond milk!
Any milk will work, but since many of my family members are lactose intolerant, I picked unsweetened vanilla almond milk for these healthy raspberry chocolate chip oatmeal breakfast cookies. That and unsweetened cashew milk are our two favorite dairy free milk options!
Time for the fruit! I used fresh raspberries since they’re currently in season, but frozen and thawed raspberries will also work. Just remember to dice them so they’re about the same size as mini chocolate chips so your cookies bake evenly and you get a bit of sweet fruit in every bite!
And yes, I used mini chocolate chips (these are my current favorite!) in these healthy raspberry chocolate chip oatmeal breakfast cookies. With their smaller size, every bite of cookie contains at least one—if not more!—morsel of rich and decadent chocolate. That’s always a good thing in my book, especially when I’m rolling out of bed a little earlier than I’d like! ????
Because the cookie dough is somewhat wet when you first mix everything together, you’ll briefly chill it. Chilling helps stiffen your cookie dough and allows the oats to start softening ahead of time, which yields incredibly soft and chewy healthy oatmeal breakfast cookies!
But before you bake your cookies, remember to flatten your cookie dough with a spatula. This cookie dough doesn’t spread, so your fully baked cookies will be as thick (or thin!) as they were when you first put your baking sheet in the oven.
Finally, do not overbake these cookies! They’re actually done when the centers still feel a little soft and underdone. You’ll leave them on the warm baking sheet for a few minutes after removing your tray from the oven, which allows the centers to fully cook through without drying out your cookies or making them turn out cakey.
Then once your healthy raspberry chocolate chip oatmeal breakfast cookies have cooled for just a few minutes…
Tell me if you figure out how to stop after just one… Because I almost never can! ???? 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 raspberry chocolate chip oatmeal breakfast cookies!
| Healthy Raspberry Chocolate Chip Oatmeal Breakfast Cookies | | Print |
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- ¼ cup (60mL) pure maple syrup
- ¼ cup (60mL) unsweetened vanilla almond milk
- 6 tbsp (53g) fresh raspberries, diced
- 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, stir together the coconut oil or butter, egg white, and vanilla. Stir in the maple syrup and milk. Add in the oat mixture, stirring just until incorporated. Gently stir in the raspberries and 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 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 the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
Honey or agave may be substituted for the pure maple syrup.
Any milk may be substituted for the unsweetened vanilla almond milk.
Frozen and thawed raspberries may be substituted for the fresh raspberries. For the best results, dice your raspberries so they’re the same size as the miniature chocolate chips.
These cookies do not spread, so make sure to flatten them to your desired thickness and width before baking! I use my mini spatulas to do this.
Do not overbake these cookies! They’re done baking when the centers still feel a little soft and underdone. By leaving them on the warm baking sheet for at least 10 minutes after removing them from the oven, the centers will cook through without drying out your cookies or making them taste cakey instead of moist and chewy.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.
{gluten-free, clean eating, dairy free option, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Raspberry Chocolate Chip Mini Muffins
♡ Healthy Raspberry Chocolate Chip Banana Bread Brownies
♡ Healthy Raspberry Almond Scones
♡ Healthy Raspberry Glazed Almonds
♡ Healthy Raspberry Almond Granola
♡ …and the rest of Amy’s healthy oatmeal cookie recipes!
Ohh…! I’m going to try these and “hope” that I can substitute fresh strawberries for the raspberries?
Yes, you can definitely substitute fresh strawberries for the raspberries! I can’t wait to hear what you think of these breakfast cookies Colleen! 🙂
What about subbing apples for the berries?
I really appreciate your interest in my recipe Brooke! I actually have an apple version of this recipe here. That might be more appealing to you! (And you can easily add chocolate chips to that recipe, if you’d like!) 🙂 I’d love to hear what you think if you try making them!
Ughhh I made these and the dough just wouldn’t come together. I even added an egg white. I used coconut flour because the recipe said any organic flour. They were awful. They all crumpled to pieces and tasted like saw dust. I’ve been baking my entire life so I did all the measurements proper. They looked nothing like yours.
It means a lot that you tried my recipe, Lori! That sounds disappointing and frustrating. Unfortunately, those issues were because of the coconut flour substitution. It behaves very differently than any other flour since it’s about 3 times as absorbent, so if used as a 1-for-1 substitute, it will immediately dry out any batter or dough.
I called for whole wheat flour in the recipe, and I included a specific gluten-free flour blend in the Notes section of the recipe (located directly underneath the Instructions!). On my Oatmeal Cookie FAQ Page, I also shared what to do and how to modify the recipe if you’d like to substitute coconut flour. There’s a link to that FAQ Page in the Notes section of the recipe as well. I know it can be easy to miss though! 😉 So if you’d like to use coconut flour again, I recommend following that alternative that I shared on the FAQ Page. Your cookies should turn out much better with that modification — or with the gluten-free blend that I included in the Notes!
I’m not sure where you saw that any organic flour would work. I just reread my recipe and blog post three times, but I didn’t see it. If you have a screenshot of where you saw the organic flour bit, would you email it to me? I’d love to update this recipe and blog post as needed so nobody else does the same thing. 🙂 Thanks so much!
When I read whole wheat or gluten free flour in the ingredient list. I thought it meant any gluten free flour. Anyhow I threw away the coconut flour I’m going to buy the one you use and try the recipe again. Thank you for your reply.
It’s my pleasure, Lori! I’m happy to help. 🙂 It also means a lot that you’d consider trying this recipe again — and I’m really looking forward to hearing how your next batch turns out!
These look fabulous! Can i substitute egg white with some other option?
I really appreciate your interest in my recipe Amy! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. Ener-G is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white, (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk, although that doesn’t apply to this particular recipe!). I can’t wait to hear what you think of these breakfast cookies if you try making them! 🙂
Can I use olive or avocado oil instead of coconut/butter?
Yes, either should work! You may be able to detect a faint olive flavor if using olive oil. I’m severely allergic to avocados and haven’t personally used avocado oil, but other readers have said that it worked for them! 🙂 I’d love to hear what you think of these breakfast cookies if you try making them Hannah!
Would these freeze well or not xx
These breakfast cookies also freeze and thaw really well, just like my gingerbread oatmeal snack cake! I’m honored that you’d consider trying both of my recipes. I can’t wait to hear what you think of these breakfast cookies too, Lily!