How to make a healthy breakfast cookie recipe super soft and crunchy with oatmeal, seeds, and chocolate chips. This recipe is incredibly easy to make at home and these cookies are delicious and not just for breakfast, they are a perfect healthy snack any time of the day.
These healthy breakfast cookies are delicious with a chewy and soft texture in the center with a crunchy edge, made with only healthy and natural ingredients, perfect to satisfy a craving without feeling guilty.
If you love cookies and are looking for a healthy and flavorful recipe, then you must try these healthy cookies made with oatmeal, almond butter and delicious seeds.
This recipe is very easy to make at home with simple and natural ingredients, such as rolled oats, wholemeal flour, almond butter or peanut butter, coconut sugar, dark chocolate chips, and a mix of tasty seeds.
Make these healthy oatmeal breakfast cookies at home, they are really perfect for breakfast, for your healthy snacks, or just for your little cravings during the day.
Ingredients and substitutions
Here is an overview of the ingredients needed and possible substitutions to make your healthy breakfast cookie recipes at home, scroll down to see the quantities in the recipe card.
- Butter: You can use almond butter, creamy peanut butter, or other nut butter like sunflower seed butter or cashew butter. You can also substitute with vegetable oil such as coconut oil or simply unsalted butter.
- Sugar: A complete sugar like coconut sugar, cane sugar, brown sugar, or simply white sugar. You can also replace the sugar with a natural liquid sugar like honey, apple sauce, and pure maple syrup I have already tested and it works very well.
- Egg: at room temperature, to make a recipe without egg, you will have to replace the quantity of egg with more nut butter and a bit of vegetable milk.
- Flour: whole wheat or semi-whole wheat flour or a gluten-free flour blend. You can also make a flour mixture by adding almond flour, coconut flour, or oat flour.
- Oat flakes: Use only old-fashioned oats (quick oats) that you can substitute with other grains. Do not use steel-cut oats which we use more for porridge recipes.
- Seeds: A mixture of sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, chia seeds, etc.
- Yeast: a bit of baking powder.
- Chocolate chips: dark chocolate chips, or chunks of semi-sweet or bittersweet chocolate bars with 64% or 70% cocoa butter.
- Vanilla and sea salt: essential for flavoring the cookies, use pure vanilla extract and sea salt or fine salt.
- Nuts: chopped almonds, hazelnuts, peanuts, pecan or macadamia nuts, coconut.
- Dried fruits: raisins, dried cranberries, goji berries, dates,
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make Almond butter oatmeal cookies
1 - Mix nut butter and sugar
- Place the nut butter (almond butter or peanut butter) and coconut sugar in a large bowl and mix with an electric mixer until smooth.
- Add the egg and vanilla extract and whisk again to incorporate.
Tip: You can make the blend with a whisk, but I recommend using an electric mixer to get a smooth mixture.
2 - Add dry ingredients
- Add the dry ingredients to the first nut butter mixture, flour, baking powder, sea salt, seeds, and rolled oats.
- Gently fold in the dry ingredients with a spatula or wooden spoon just until the mixture is smooth.
- Then add the chocolate chips and mix again to incorporate them well.
Tip: At this stage, the cookie dough is slightly sticky but you can manipulate the dough by hand, if it does not seem very homogeneous add a few tablespoons of liquid like vegetable milk.
Tip: you can mix the ingredients together in a bowl before adding them to the other ingredients to get a smooth dry mixture.
- Form cookie dough balls with your hands and place them on a baking sheet lined with parchment paper.
- Lightly flatten the top of the cookies with the palm of your hands or a fork.
- Bake the breakfast cookies in a preheated oven at 350°F / 180°C for about 12 minutes until they are golden brown and still a bit soft in the center.
- Let the cookies cool a bit on the baking sheet before moving them gently onto a wire rack or a plate and let them cool completely.
- Enjoy the healthy breakfast cookies, as a snack or crumbled into a bowl of cottage cheese.
Tips: The oatmeal breakfast cookies are ready when they are golden brown on the edges and still a little soft in the center, they will harden as they cool.
At room temperature: Healthy breakfast cookies can only be stored at room temperature for about 1 week and placed in an airtight container box with a lid.
You can slightly reheat them in the microwave to make them softer.
In the freezer: You can keep them for up to 3 months in the freezer in a storage bag, let them come back to room temperature, or use the defrost function of your microwave.
I also recommend freezing them rather raw, when you finish shaping the cookie dough balls, place them in a storage bag in the freezer and just leave them at room temperature for an hour on a baking sheet before following the baking instructions.
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