If you are anything like me, mornings, a little chaotic. Then my Homemade Breakfast Cookies are perfect solution for those mornings! Start your day on a sweet note with these soft baked, perfectly spiced, hearty chocolate chip breakfast cookies. These healthier cookies are a total lifesaver on busy days – and the best part is, my kids love them, too! Such a win-win!!
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Loaded with oats, and perfectly spiced, studded with raisins and chocolate chips, I love how I start my day right with cookies for breakfast. More importantly, kids of all ages love the idea having cookies for breakfast, I like customizing them with their favorite add-ins.
Bake a batch of these chocolate chip breakfast cookies on Sunday to enjoy throughout the week. They’re my easy grab-and-go breakfast, make my mornings easier. Other than my oatmeal breakfast cookies, Breakfast Muffins and Cereal Milk Breakfast Smoothie are my two life savers.
What are Breakfast Cookies
If you wonder, what are Breakfast Cookies!! let me explain. Unlike traditional cookies, breakfast cookies are made with wholesome ingredients like oats, seeds, nuts, natural sweeteners like dates, raisins, banana, applesauce. They are packed fibers, protein, good fat, provide you that quick and long lasting energy to start your day and so the name.
What I love most about chocolate chip breakfast cookies is that they have oats and are loaded with soluble fibers and a complex carb (keep you full for longer).
It is so easy to customize every ingredient to any dietary limitations and make it to your own. Texture might come a little different, but will it matter for grabbing a couple of breakfast cookies to keep you full and healthy!!!
Ingredients for Breakfast Cookies
- Oats: For best results, I recommend quick cook oats (not instant) for this cookie recipe. If you don’t have quick-cook oats on hand, pulse old-fashioned oats in a blender or food processor a few times to break them up. Measure 1½ cups of oats after pulsing them. Using instant oats or oat flour may result in dry texture.
- Brown sugar: Using brown sugar for my cookies to get that caramelized flavor and chewy texture. Light or dark both brown sugars will work.
- Flaxseeds: Swap flaxseeds for any other kind of seed-like sunflower seeds or pumpkin seeds, or omit completely.
- Raisins: Yes, you can make these cookies without raisins. If you’d like to replace the raisins, use an equal amount of dried cranberries or cherries, chopped nuts, or seeds.
- Chocolate chips: I love semisweet chocolate chips in my cookies but use any of your mini, milk, dark, white, or even butterscotch chips are all delicious alternatives.
Variations & Substitutions
- Oats are generally gluten-free but for to make this recipe as gluten-free, use certified gluten-free oats.
- I am using all purpose flour in this recipe, but coconut flour, almond flour are few alternatives. They are good if you want to make gluten-free cookies.
- You can swap applesauce with mashed banana or pumpkin puree or grated carrot to get few other flavors.
- Stevia, monk fruit, or normal sugar are other alternatives if brown sugar is not your thing.
- You can also replace flaxseeds if they are not handy. Peanut butter, almond butter, cashew butter, pecan butter, walnut butter, pumpkin seeds butter are few alternative. Texture and overall flavors will definitely changes but aren’t they amazing.
- To make vegan breakfast cookies, just replace egg with a Flax Egg, butter with vegan butter or vegetable oil, chocolate chips with dairy free chocolate.
- For gluten-free cookies, use certified gluten-free oats, swap almond or coconut flour and enjoy these.
- Sometimes I like to add protein powder in my breakfast oats cookies to get extra protein. I replace some flour with protein powder and that’s it. My protein packed breakfast cookies are ready to bite with a little dry texture. But isn’t acceptable!!
Tips For Success
- For consistent, uniform portioned cookies, I love using a cookie scoop. A 2 tablespoon-size cookie scoop is perfect for these breakfast cookies.
- These cookies are done baking when the edges are just set and the bottoms are slightly browned, about 10-12 minutes. Try not to overbake them!
How to Store
Store baked cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days.
Freeze: To freeze the cookie dough, flash freeze the raw cookie dough balls in a flat layer (so they don’t stick together), place the frozen cookie dough balls into an airtight container, and freeze for up to 3 months. To bake the frozen cookie dough balls, add an extra 2 minutes of baking time.
Serving Suggestions
There is so much flavor and texture packed into each cookie. Enjoy these with a cup of coffee, a slather of peanut butter, or crumbled on top of a bowl of yogurt.
Try them with Bulletproof Coffee in the morning for a quick breakfast altogether, or with my cold coffees like Cold Brew Coffee, Iced Caramel Macchiato Recipe, Iced Honey Almondmilk, and Iced Honey Cinnamon Latte for afternoon snack.
In winter’s share these healthy cookies with your family or guests along with Pumpkin Spice Latte, or Gingerbread Latte or Pumpkin Cream Cold Brew, and Apple Crisp Macchiato. Everyone will go ga-ga over these on holidays mornings!!
My chocolate chip, raisins, and oatmeal cookies aren’t just for breakfast but make a delicious mid-afternoon snack, or lunchtime treat, or dessert as well.
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Chocolate Chip Breakfast Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Cookie Portion Scoop
Ingredients
- 1½ cups all-purpose flour 180 grams
- 1½ cups quick-cooking oats 134 grams
- 2 teaspoons ground cinnamon 6 grams
- 1½ teaspoons baking powder 6 grams
- ¼ teaspoon kosher salt
- ½ cup unsweetened applesauce 125 grams, room temperature
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup granulated sugar 100 grams
- ¼ cup brown sugar 53 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup semisweet chocolate chips 128 grams, divided
- ¾ cup raisins 128 grams, divided
- 2 tablespoons flaxseeds 18 grams
Instructions
- In a medium bowl, whisk the flour, oats, cinnamon, baking powder, and salt together. Set aside.1½ cups all-purpose flour, 1½ cups quick-cooking oats, 2 teaspoons ground cinnamon, 1½ teaspoons baking powder, ¼ teaspoon kosher salt
- Add the applesauce, butter, and sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.½ cup unsweetened applesauce, ½ cup unsalted butter, ½ cup granulated sugar, ¼ cup brown sugar
- Add the egg and vanilla extract and beat until fully incorporated.1 large egg, 1 teaspoon pure vanilla extract
- Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
- Stir in ½ cup chocolate chips, ½ cup raisins, and flaxseeds.¾ cup raisins, ¾ cup semisweet chocolate chips, 2 tablespoons flaxseeds
- Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren’t holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies. Press a few of the remaining chocolate chips and raisins into the tops of each cookie.
- Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
- While the cookie dough chills, preheat oven to 350°F.
- Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
- Bake for 10-12 minutes, or until the cookie edges are just set and bottoms are slightly browned.
- Let cookies cool completely on the baking sheet before storing. Repeat until all cookies are baked. Serve and enjoy!
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Oats Breakfast Cookies Step by Step
Mix Dry Ingredients: Take a medium size glass bowl and add 1½ cups of all-purpose flour, 1½ cups of quick-cooking oats, 2 teaspoons of ground cinnamon, 1½ teaspoons baking powder, and ¼ teaspoon of kosher salt. Whisk nicely and keep them aside.
Incorporate Wet Ingredients: I use the bowl of a stand mixer fitted with the paddle attachment to mix all wet ingredients. First add ½ cup of unsweetened applesauce, ½ cup of unsalted butter, ½ cup of granulated sugar, and ¼ cup brown sugar. Beat them together until mixed for about 2 minutes.
To this add 1 large egg, and 1 teaspoon pure vanilla extract, beat everything until fully combined.
Combine Dry & Wet Ingredients: To the same bowl pour over all dry whisked dry ingredients. Beat just until everything come together. Do not over mix.
Fold in add-ins: Fold in ½ cup of chocolate chips, ½ cup of raisins, and 2 tablespoons flaxseeds.
Scoop out Cookies and Preheat the oven: Now cookie dough is ready, it’s time to scoop out cookies. But first line 2 baking sheets lined with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet.
Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren’t holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies. Press a few of the remaining chocolate chips and raisins into the tops of each cookie.
Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
While the cookies balls are chilling, preheat the oven to 350°F.
Bake The Cookies: Take out the cookies balls from refrigerator after 10 minutes. It’s time to use the second lined baking sheet. Transfer some of them to second baking sheet and arrange all of them 2 inch apart. They will spread while baking.
Bake them for 10-12 minutes or until the edges are just set.
Cool and Enjoy: Let the cookies rest on the baking sheet. Afterwards transfer them on cooling rack, serve and enjoy.
