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–+ servings

Healthy Chocolate Oatmeal Breakfast Cookies

Healthy chocolate oatmeal breakfast cookies on a plate
These flourless, chocolate-filled breakfast cookies are quick to make and perfect for busy mornings or as a snack, offering fiber and plant-based protein.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Serving Size 12 cookies

Ingredients

Main Ingredients

  • 2 cups rolled oats Old-fashioned oats work best for chewiness.
  • 1/2 cup almond butter Can substitute with any nut butter like peanut butter.
  • 1/4 cup maple syrup Honey can be used for non-vegan option.
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dairy-free chocolate chips Regular chips are fine if not dairy-free.
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine rolled oats, almond butter, maple syrup, cocoa powder, vanilla, salt, and baking soda. Mix until the mixture holds together when pressed.
  • Fold in chocolate chips gently to distribute them evenly.
  • Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10–12 minutes until set around the edges but still soft in the center.
  • Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For nut-free, substitute almond butter with sunflower seed butter. For less pronounced sweetness, replace maple syrup with brown rice syrup. Quick oats will yield softer, muffin-like cookies. Consider adding chopped nuts or seeds for crunch.