Healthy Chocolate Oatmeal 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 around one week if stored in an airtight container in the refrigerator, and they freeze really well too!
Ingredients
- 1 cup + 2 tbsp (115g) instant oats (gluten-free if necessary and measured like this)
- ½ cup (40g) unsweetened cocoa powder (measured like this)
- 1 tsp baking powder
- ⅛ tsp salt
- 1 tbsp (14g) coconut oil or vegan butter, melted and cooled slightly (see Notes!)
- 6 tbsp (92g) unsweetened applesauce (room temperature)
- 1 tsp vanilla extract
- ¼ cup (60mL) pure maple syrup (room temperature)
- ¼ cup (60mL) unsweetened vanilla almond milk (room temperature)
- 3 tbsp (42g) miniature chocolate chips, divided
Instructions
- 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.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- 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
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: 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!) Too much of either ingredient will dry out the cookies and make them cakey, bready, or dry, instead of soft and chewy. Too much cocoa powder will also make your cookies taste bitter.
IMPORTANT FLAVOR NOTES – READ BEFORE BEGINNING: These breakfast cookies aren’t overly sweet — and that’s intentional! They have a sweetness level similar to muffins or breakfast scones.
For sweeter cookies, substitute pure maple syrup, honey, or agave for an equal amount of milk. (For example, add 2 tablespoons of pure maple syrup, and reduce the milk by 2 tablespoons to compensate.) Alternatively, substitute 2 tablespoons (15g) of regular 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 to 6 tablespoons (30g) to compensate for the added flour.
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies don’t spread. They’ll look the same before and after baking (just no longer raw!).
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 + ALTERNATIVE: 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.
In a pinch, 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.
COCOA POWER NOTES: I do not recommend using Dutched cocoa powder or special dark cocoa powder because they have a different acidity level, which affects the taste and texture. Regular unsweetened cocoa powder (like this) has a much better flavor and texture in this recipe!
COCONUT OIL ALTERNATIVE: Regular unsalted butter will also work. Do not substitute “light” butter or tub-style butter.
APPLESAUCE ALTERNATIVES: Sweetened applesauce may be substituted for the unsweetened applesauce. Mashed banana may also be substituted for the unsweetened applesauce, but you'll be able to detect a subtle banana flavor.
SWEETENER NOTES + ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. I do not recommend substituting sugar-free maple syrup. Because it’s often water-based, it makes the cookies cakey or bready.
MILK ALTERNATIVES: Any milk may be substituted for the unsweetened vanilla almond milk.
GLUTEN-FREE VERSION: Use certified gluten-free instant oats.
EGG-FREE, DAIRY-FREE + VEGAN VERSION: Use coconut oil or non-dairy butter (I like this one and this one) and vegan-friendly mini chocolate chips (these are my favorite). For the best results, use stick-style non-dairy butter; do not use whipped or tub-style.
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!). Once baked and fully cooled, these oatmeal 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, egg-free, vegan, 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.