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 close to one week if stored in an airtight container in the refrigerator — if they last that long! (They freeze really well too!)

5 from 1 vote

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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
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)

Instructions

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.
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 9-12 minutes. Cool on the pan for 10 minutes before transferring to 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, bready, or dry, instead of soft and chewy.

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, use my true “dessert” raspberry oatmeal cookie recipe instead.

IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies don’t spread. They’ll look the same before and after baking (just no longer raw!), so make sure to flatten them before baking. I use my mini spatulas to do this.

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.

FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten-free if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours!

EGG WHITE ALTERNATIVE: If you’d prefer to use a whole egg, then substitute 1 large egg, and reduce the milk by ½ tablespoon to compensate for the added volume from the yolk.

SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Regardless of which you use, make sure it’s at room temperature. If chilled, it will re-solidify the melted butter or coconut oil.

I don’t 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.

FRESH RASPBERRIES ALTERNATIVE: 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.

GLUTEN-FREE VERSION: Use certified gluten-free instant oats (like these) and certified gluten-free oat flour (like this). Alternatively, for a non-oat-flour version, use the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.

DAIRY-FREE VERSION: Use the coconut oil option or stick-style vegan butter (I like this one and this one).

NUT-FREE VERSION: Use the unsalted butter option and your preferred nut-free milk (ie nonfat milk, oat milk, soy milk, etc).

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, nut-free option, clean eating, low fat, low calorie}

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.