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Cookies on a plate

Chocolate Breakfast Cookies (gluten-free, dairy-free and vegan options)

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies
Calories 139 kcal


  • 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)


  1. To begin, preheat your oven to 375 and line a pan with parchment paper.

  2. 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.

  3. 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.

  4. Pour your wet ingredients into your dry ingredients and stir together till you have a well combined cookie dough batter.

  5. 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.

  6. 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.

  7. Devour!

Recipe Notes

Stored in an airtight container these cookies last about a week.