Chocolate Chip Breakfast Cookies Recipe
I love to start my 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!!
Servings: 32 cookies
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
Notes
Gluten-free- To make these cookies gluten-free, use certified gluten-free oats, and replace all purpose flour with coconut flour, almond flour.
Vegan- 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.
Added Protein- 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!!
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 86mg | Fiber: 1g | Sugar: 7g | Vitamin A: 101IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg