Healthy Raspberry Chocolate Chip Oatmeal Breakfast Cookies
Yields: 15 breakfast cookies
These breakfast cookies are supremely soft and chewy! They’re full of hearty oats, sweet fruit, rich chocolate, and a hint of cozy spice flavor. These breakfast cookies are great for breakfast meal prepping or quick grab-and-go snacks! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long! (They freeze really well, too!)
  • 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
  1. 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.
  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 9-12 minutes. Cool on the pan for 10 minutes before transferring to 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 and love!) Too much of either will dry out the cookies and leave them cakey or dry instead of moist and 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 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}
Recipe by Amy's Healthy Baking at