Healthy Chocolate Chip Almond Butter Oatmeal Breakfast Cookies
Yields: 15 breakfast cookies
These oatmeal breakfast cookies are soft and chewy, just like regular “dessert” cookies, and are perfect for quick grab-and-go breakfasts or snacks! They have the sweetness level of muffins but the same texture as traditional oatmeal cookies. Totally kid (and adult) approved! They’ll keep for at least one week if stored in an airtight container, and they freeze really well too!
  1. 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. Let the cookie dough rest for 10 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. 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 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the cookies and leave them cakey instead of chewy.

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're smaller and thinner than old-fashioned rolled 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 oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.

This is my favorite homemade creamy almond butter recipe. You just need 10 minutes and a blender to make it! If using store-bought creamy almond butter, make sure it only contains almonds and salt—no other ingredients. It should be liquidy at room temperature. Do not substitute crunchy almond butter.

The Gateway Farm is offering a special discount for Amy’s Healthy Baking readers! Use AHB10 as the promo code when ordering from their website for 10% off your order!

Any milk may be substituted for the unsweetened vanilla almond milk.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at