Healthy Flourless, Eggless & Dairy-Free Double Chocolate Oatmeal Breakfast Cookies
Yields: 15 breakfast cookies
These are some of my all-time favorite breakfast cookies! They’re really rich and chocolaty, and they basically have the same texture as fudgy brownies. They’re also really easy to make! Leftover cookies will keep for at least one week if stored in an airtight container in the refrigerator, and they freeze really well too!
  1. Whisk together the oats, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, stir together the coconut oil or butter, applesauce, and vanilla. Stir in the maple syrup and milk. Add in the oat mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet using a spoon and spatula, and flatten to ¼” to ½” thick using a spatula. (These cookies don’t spread, so they’ll look exactly the same before and after baking!) 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 cocoa powder correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much cocoa powder will make your cookies taste bitter. Too much of either ingredient will also dry out the cookies and make them cakey instead of chewy.

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. In a pinch, you can make your own by adding the same amount of old-fashioned oats to a food processor and pulsing 10-12 times.

For a gluten-free version, use gluten-free instant oats (like these).

I do not recommend using Dutched or special dark cocoa powder because they have a different acidity level. Regular unsweetened cocoa powder (like this) has a much better flavor in this recipe!

This is my favorite non-dairy butter! For the best results, use stick-style non-dairy butter, rather than whipped or tub-style. Regular unsalted butter will also work! Do not substitute “light” butter.

Mashed banana may be substituted for the unsweetened applesauce.

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

These are my favorite vegan mini chocolate chips!

As written, these cookies aren’t overly sweet. They’re meant to have the sweetness level of muffins, rather than regular “dessert” oatmeal cookies!

For sweeter cookies, substitute additional pure maple syrup for an equal amount of milk (ie 2 additional tablespoons of maple syrup for 2 tablespoons of milk). Alternatively, substitute 2 tablespoons (15g) of whole wheat flour, white whole wheat flour, whole wheat pastry flour, all-purpose flour, oat flour, or your preferred gluten-free flour blend (like this one!) and reduce the cocoa powder 6 tablespoons (30g).

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

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