These flourless healthy chocolate oatmeal cookies make a delicious breakfast on-the-go or snack anytime. Low in sugar, they are packed full of protein and fibre and take minutes to put together.
Today on the blog super easy to make, healthy chocolate oatmeal cookies.
Chocolate and cookies are not typically associated with breakfast. Understandably so. They are usually high in sugar and fat but low in fibre, which is precisely the opposite of what a nutritious breakfast should be. But if you make a few healthy swaps and use less of the bad stuff you can absolutely enjoy chocolate as well as cookies as part of a balanced breakfast.
Which is what I've done in this chocolate oatmeal cookies recipe.
Chocolate oatmeal cookies ingredients
These semi-sweet oatmeal breakfast cookies do not contain any flour. They are made using old-fashioned rolled oats, a generous amount of nuts/seeds and healthy peanut butter (use crunchy or smooth), in addition to a moderate amount of butter. They also contain cocoa, of course (use the more nutritious cacao if you prefer).
I sweetened these breakfast cookies with 4 tablespoons of light brown sugar as well as dried currants. They also contain flaxseed for added goodness and 1 egg to help bind the ingredients together.
Step-by-step recipe instructions
1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.
In a large bowl combine the oats, cacao, seeds/nuts, currants, sugar and flaxseed and stir thoroughly.
2. Add the beaten egg along with the peanut butter and melted butter into the dry ingredients.
3. Stir until all the ingredients have been fully incorporated.
4. Drop spoonfuls of the mixture onto the baking sheet and flatten. The cookies won't expand so they can be baked fairly close together. Bake in the centre of the oven for 13 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving.
Substitutions
I tend to use cacao as it's a little healthier than cocoa but the choice is yours.
You can use a combination of oats and barley or rye flakes.
You can substitute raisins, sultanas or other dried fruit (finely chopped if necessary) for the currants.
If you want to make these cookies dairy free use coconut oil (runny consistency) instead of the butter.
Use any nut or seed combination you like. Sunflower and pumpkin seeds work well combined with almonds, hazelnuts and/or pecans.
Substitute coconut sugar or cane sugar for light brown sugar if you like.
Any nut butter will work in this recipe.
Optional ingredients
These chocolate breakfast cookies are very adaptable and you can make them successfully using additional ingredients (all optional). For instance you can add a tablespoon of chia, poppy seeds or sesame seeds into the batter. You can also add spices, such as cinnamon, ground ginger or pumpkin spice (approx. 1.5 tsp in total).
Top tips
- Use old-fashioned rolled oats, NOT instant.
- These cookies are semi-sweet - adjust the amount of sugar to suit your preference.
- If you use unsalted butter add a pinch of salt into the mixture.
- If the batter seems a little too loose add another tablespoon of oats.
- These cookies won't expand so they can be baked fairly close together.
- Storing: Store these chocolate breakfast cookies in a plastic container or paper bag for up to 2 days (they'll be more chewy stored in a plastic container).
- Freeze in an airtight container for up to 3 months.
You might also like
- Healthy Peanut Butter Oatmeal Cookies (Easy, Flourless)
- Blueberry Oatmeal Breakfast Bars (Vegan)
- Chocolate Almond Hazelnut Cookies (Flourless)
Check out also this collection of 27 everyday healthy cacao recipes.
Keep in Touch
Have you made these chocolate oatmeal cookies? I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Healthy Chocolate Oatmeal Breakfast Cookies
Equipment
- Large baking sheet
- Mixing bowl
Ingredients
- 12 tbsp old-fashioned rolled oats not instant, gluten free if necessary
- 2 tbsp cacao or cocoa powder
- 4 tbsp sunflower seeds or pumpkin seeds/nuts, lightly crushed
- 2 tbsp flaxseed
- 4 tbsp currants or raisins/other dried fruit
- 4 tbsp light brown sugar
- 1 large egg lightly beaten
- 5 tbsp peanut butter crunchy or smooth
- 4 tbsp salted butter melted
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.In a large bowl combine the oats, cacao, seeds/nuts, currants, sugar and flaxseed. Stir thoroughly.
- Lightly beat the egg and add into the dry ingredients along with the peanut butter and melted butter.Stir until all the ingredients have been fully incorporated.
- Drop spoonfuls of the mixture onto the baking sheet and flatten. The cookies won't expand so they can be baked fairly close together. Bake in the centre of the oven for 13 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving.
Notes
- Use old-fashioned rolled oats, NOT instant.
- These cookies are semi-sweet - adjust the amount of sugar to suit your preference.
- If you use unsalted butter add a pinch of salt into the mixture.
- If the batter seems a little too loose add another tablespoon of oats.
- These cookies won't expand so they can be baked fairly close together.
- Storing: Store these chocolate breakfast cookies in a plastic container or paper bag for up to 2 days (they'll be more chewy stored in a plastic container).
- Freeze in an airtight container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Hi there,
The cookies are full of good, healthy ingredients, and yet so yummy. We love them very much. However, they tend to crumble easily. What have I done wrong? How can make them stick together better and not to fall apart so easily?
Thanks very much.
Thank you for getting in touch! There could be a number of reasons for this, for instance the kind of peanut butter or oats you use. I used giant oats, not the highly processed small ones, as well as very thick peanut butter. Also, try rolling the batter into firm balls and then gently squashing to form round cookies, rather than just using an ice cream scoop and dropping the mixture loosely onto the cookie sheet. Hope this helps:)
Thanks for your quick response.. Will try it again with your suggestions. Happy New Year,
Hope these will turn out better for you this time. Happy New Year to you too:)
Same to you too.
Hi Monika! I am having trouble with WordPress! hoping you get this and know that I am liking your recipes, even if my button is not working ?
Oh no, hope you get it sorted soon! Thanks for liking my recipes:)
Including chocolate in breakfast, kids would love it. Such a lovely idea of using coco powder & peanut butter in the cookies.Healthy option too. Lovely share! Happy Fiesta Friday!
Thank you Debanita! Happy FF!
Gosh Monika what a fabulous and clever recipe. I didn't know peanut butter was healthy either.I would love to eat these for breakfast they sound delicious. Thanks so much for sharing with #FiestaFriday
Thank you Jenny! And thanks for co-hosting FF!
Chocolate and peanut butter...and they're healthy?! These sound amazing! What a delicious sounding breakfast!
Oh, but peanut butter is actually quite healthy. Glad you like this recipe, thanks!
These look lovely. My 8 year old wants to do some baking with me so something like this would be perfect #cookblogshare
Thank you. This recipe is perfect for getting kids interested in baking.
My preschooler would love to help make these breakfast cookies! We will definitely have to try them tomorrow for some easy, on-the-go breakfasts and snacks this week!
Thank you! Let me know how they turn out!
These sound delicious! My kids love making cookies with me too and I love the fact that these are chocolatey and healthy too!
Thanks Corina. I've just made another batch of these.