These healthy, oil-free oatmeal breakfast cookies with chocolate chips are great in the morning, evening, and for dessert! Using only whole ingredients, who would have thought breakfast cookies could be this good!

Yep, you read that right. Today we are having cookies for breakfast! Your kids will love you! These breakfast cookies have just the right amount of sweetness and the fact they are made with whole ingredients, they aren’t nearly as bad for you, like Oreos and Chips Ahoy!

If you aren’t an egg and bacon kind of breakfast person, then you are in the right place! These are perfect for on the go and can be made in batches to freeze for later! Keep reading to learn how to do that!

More Healthier Breakfast Options:

Ingredients for Oatmeal Breakfast Cookies

Applesauce – This is a healthy way to replace oil and butter. Be sure to check your labels for added sugar, and I recommend buying unsweetened.

Coconut Sugar – In the recipe instructions, I am providing a range, depending on how sweet you want this breakfast to be. Coconut sugar is much healthier due to it’s lower glycemic index when compared to granulated sugar.

Whole Wheat Pastry Flour – You will want to make sure that you pack the flour down. My favorite brand is Bob’s Red Mill!

Rolled Oats – For gluten-free, make sure you purchase gluten-free oats

Chocolate chips – I’m using dark chocolate chips, you can use milk chocolate if you would like. If you are looking for wholesome chocolate, be sure to check out Lily’s. This brand can be found in most stores, but there’s definitely a large variety online.

Other ingredients – salt, vanilla, egg, baking soda

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What You Need:

Sheet Pan
Mixing Bowls
Cookie Scoop
Wire Rack

I hate it when my cookies stick after baking, so if you don’t have any, I recommend you check out these silicone baking mats! You can also use parchment paper too.

Can You Make These Breakfast Cookies Vegan?

I have not tested the vegan version, but you can try swapping the egg for a flax egg. If you switch it up, be sure to let me know on Instagram how it turned out! Most of the time flax eggs are okay to substitute in recipes that have gluten, where a mixer is not used, and if you aren’t trying to whip egg whites, such as meringue dishes.

Storing and Freezing for Later

After your breakfast cookies cool completely, store these in an airtight container so they stay fresh!

If you want to freeze them, store in a Ziploc bag after they have cooled for up to 3 months. In order to serve, let them thaw at room temperature or use the microwave for a few seconds to heat them back up.

I can’t wait to see what your kids think about having cookies for breakfast! Hit me up on Instagram and tell me your thoughts!

More Delicious Cookie Recipes:

Healthy Oatmeal Breakfast Cookies with Chocolate Chips

5 from 2 votes

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Ingredients

1/2 cup applesauce
½- 2/3 cup coconut sugar depending how sweet you like it
1 teaspoon vanilla extract
1 egg at room temperature
3/4 cup whole wheat pastry flour packed
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees F.
In a medium bowl, beat together applesauce, coconut sugar, vanilla, and egg until well combined and somewhat creamy.
In a separate medium bowl, whisk together flour, oats, baking soda, and salt. Add dry ingredients to wet ingredients, mixing until a dough forms. Fold in dark chocolate chunks.
Roll cookies into 1-inch balls or use a cookie scoop and place them on a large baking sheet, roughly 2 inches apart. Bake for 9-12 minutes or until edges is slightly golden brown. Remove cookies from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Makes about 12 large cookies. Feel free to double the recipe!

Tried this recipe?Let us know how it was!

Healthy Oatmeal Breakfast Cookies with Chocolate Chips

Ingredients for Oatmeal Breakfast Cookies