Healthy Chocolate Chip Almond Butter Oatmeal 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 in the refrigerator, and they freeze really well too!
Ingredients
- 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
Instructions
- 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.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: 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. This is especially true of the oats; they act like little sponges and soak up lots of moisture from the cookie dough.
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies don’t spread. They’ll look exactly the same before and after baking (just no longer raw!), so it’s important to flatten the cookie dough before baking.
Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
OATS NOTES: Instant oats are also known as “quick cooking” or “one-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.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. (See my Oatmeal Cookie FAQ Page below for more flour alternatives!)
ALMOND BUTTER NOTES: This is my homemade creamy almond butter recipe. You just need 10 minutes to make it! If using store-bought creamy almond butter, make sure it only contains almond and salt. (A little oil is fine.) It should be liquidy at room temperature. Do not substitute crunchy almond butter.
PURE MAPLE SYRUP NOTE: The Gateway Farm's syrup is harvested from maple trees on their farm in Vermont, as well as handcrafted, bottled, and shipped by the owners themselves. You can taste the quality and care that goes into every bottle — it's the best maple syrup I've had! You can order directly from their website, and they offer a variety of bottle sizes (plus other handcrafted products, like maple sugar and birch syrup!).
MILK ALTERNATIVES: Any milk may be substituted for the unsweetened vanilla almond milk.
GLUTEN FREE OPTION: 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 (I like this one) will also work, if measured like this.
HOW TO STORE: Store leftover cookies in an airtight container. If left at room temperature, they’ll keep for a couple of days. If refrigerated, they’ll last closer to a week (if not longer!). These breakfast cookies also freeze really well!
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.
{gluten free, dairy free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.