These loaded Chocolate Breakfast Cookies are filled with healthy ingredients like oats, nuts, chia or flax seeds, coconut oil, and of course the star of the show: cocoa powder and chocolate chips!
Do you wake up craving chocolate?
Seriously, chocolate and coffee go together like peanut butter and jelly. I love chocolate in the mornings (okay, I love chocolate all the time…). 😉
These Chocolate Breakfast Cookies are the BEST way to fulfill that chocolate craving in the AM, in a healthy, filling, and on-the-go form!
Picture this: a thick breakfast cookies loaded with oats, oat flour, nuts, flax or chia seeds, coconut oil… and cocoa powder and chocolate chips!
For me, these cookies are the best of both worlds for either a fun breakfast or a great sweet snack. Heck, you could even make them for dessert if you want a healthier chocolate cookie recipe!
Have you ever had cookies for breakfast?
I guess it might seem weird at first to eat a cookie for breakfast if you haven’t. I started making breakfast cookies a couple years ago for a fun breakfast for my son when he was a toddler, and he loved them.
It was fun finding ways to load them up with healthy ingredients so he had a healthy, filling breakfast and he could start his day on the right note (saving me some sanity, from a hangry toddler!).
Now that I have two kids, breakfast cookies are still one of my favorite breakfasts to bake for them. I like creating several different flavors of them to keep them interesting for my kids, and myself! I’ve got:
- Pumpkin Chocolate Chip Breakfast Cookies
- Banana Bread Breakfast Cookies
- Peanut Butter Coconut Breakfast Cookies
- Lemon Chia Breakfast Cookies
- Gingerbread Breakfast Cookies
- Zucchini Bread Breakfast Cookies
And now, these Chocolate Breakfast Cookies.
These cookies are gluten-free, and easily made dairy-free and/or vegan. Thick, loaded with oats and nuts, these breakfast cookies are the perfect lightly sweet and healthy breakfast.
Let’s talk ingredients.
First, if you’re making this gluten-free be sure to use certified gluten-free oats and oat flour. If you don’t need them to be gluten-free, then you can use regular rolled oats and oat flour or regular all purpose flour.
I like adding chia or flax seeds to these breakfast cookies – I often add flax seeds for some extra fiber in the morning. But, both are totally optional and not necessary for the right texture for the cookies.
I like using coconut oil in these, but you can also use butter or a dairy-free butter alternative if you prefer.
These cookies are lightly sweetened with maple syrup or honey, and, of course, chocolate chips! I love dark chocolate chips in these most, but use whatever kind you prefer or need to use.
If you want to make these cookies vegan, be sure to use maple syrup, dairy-free chocolate chips, and a flax or chia egg. The cookies usually turn out a little more soft with the chia/flax egg, which I think is delicious.
If you want to make these cookies dairy-free, be sure to use dairy-free chocolate chips or omit them entirely. They do help with the sweet factor though, so I would recommend including them!
These Chocolate Breakfast Cookies make for a fun weekend breakfast, birthday breakfast, or even Valentines Day breakfast!
Filled with good-for-you ingredients and lightly sweetened, these cookies are one of my personal favorites.
Need more chocolate first thing? Check out my gluten-free Chocolate Steel Cut Oats, Healthy Chocolate Donuts, and Chocolate Banana Breakfast Cookies (as you can see, I know how to sneak chocolate into breakfast!). 🙂
- 1/2 cup oats (certified gluten-free)
- 1/2 cup almonds, finely chopped
- 1/4 cup oat flour (certified gluten-free)
- 2 tbsp cocoa powder
- 2 tbsp chia seeds or flax seeds (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup (or honey)
- 1/2 tsp vanilla
- 1 egg (or flax egg, if vegan)
- 1/3 cup chocolate chips (dairy-free)
To begin, preheat your oven to 375 and line a pan with parchment paper.
In a large mixing bowl, add your dry ingredients (oats, almonds, oat flour, cocoa powder, chia seeds, baking soda and salt) and stir till well combined.
In a separate, small mixing bowl, add your coconut oil and maple syrup and whisk them together till well combined. Add your vanilla and egg and whisk together again.
Pour your wet ingredients into your dry ingredients and stir together till you have a well combined cookie dough batter.
Using a small cookie scoop, scoop your dough onto your tray, evenly spacing your cookies apart a few inches away from each other. Gently flatten your cookies out, as these cookies don't spread much.
Bake for 8-10 minutes, or till the edges of the cookies have set and the center still looks a touch more soft. Let your cookies cool mostly on the tray, then move them onto a cooling rack till they have cooled entirely.
Stored in an airtight container these cookies last about a week.