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Chocolate Chip Breakfast Cookies are perfect for breakfast, snack or a treat! These breakfast cookies are a great on the go breakfast, and an easy lunch item or break time snack you can pack for your day away from home.
I pack these cookies for my kids' school lunches and on other days for their snacks. I don't feel one bit guilty about it either. There is SOME sugar in them, but not enough to make me feel guilty for giving them to my kids at breakfast or lunch or even a snack. They have the perfect amount of sweetness and are also full of oats, applesauce and whole wheat flour. A nice balance.
Pair these cookies with a fruit and veggie and that's a nice balanced lunch or snack for my kids, and it makes them extra happy that they get some chocolate chips. When they are extra happy, I get lots of hugs! Win for this mom!
If you are looking for more on the go breakfast ideas you might like to try my Banana Chocolate Chip Oat Squares, Blueberry Cereal Bars, or Chocolate Chip Scones.
This post was originally posted on 4/09/2020 and updated on 8/06/2021.
Ingredients for Chocolate Chip Breakfast Cookies
- Old Fashioned Rolled Oats
- Whole Wheat Flour
- Baking Soda
- Cinnamon
- Mini Chocolate Chips
- Creamy Peanut Butter
- Applesauce
- Brown Sugar
- Maple Syrup
- Pure Vanilla Extract
- Egg
Substitution Suggestions:
- Rolled Oats: I do NOT recommend using quick oats or steel cut oats.
- Whole Wheat Flour: All purpose flour or white whole wheat flour can be substituted.
- Cinnamon: Cinnamon is our flavor of choice, but you could make these yummy cookies with nutmeg, cloves, all spice or a little bit of all and they'll be a spice cookie.
- Mini Chocolate Chips: You can choose your favorite chocolate to use or other add ins. Raisins, dried cranberries or apricots, peanuts, walnuts or sunflower seeds are all delicious!
- Creamy Peanut Butter: Any nut or seed butter will work. I prefer creamy because of the texture it gives the cookie, but crunchy peanut butter can be used.
- Applesauce: I have not tried anything other than applesauce with this recipe, however, pumpkin puree, mashed bananas, or yogurt would probably substitute well.
- Maple Syrup: Honey can be used. The cookies end up just a touch more dry, but still good.
How to Make Chocolate Chip Breakfast Cookies
These are simple to make. 2 bowls of mixed ingredients, combine the bowls and scoop onto a tray. Bake them and boom! You have some delicious breakfast cookies. They really are that simple.
- First, you will need to preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Next, in a large bowl combine: rolled oats, whole wheat flour, baking soda, cinnamon and mini chocolate chips.
- In a medium bowl combine: peanut butter, applesauce, brown sugar, maple syrup, vanilla extract and egg. Whisk them together until smooth.
- Add the wet ingredients into the dry ingredients and stir well to combine everything.
- Finally, using a large scoop (think ice cream scoop size) or ¼ cupful, scoop cookie dough and place on lined baking sheets. Using the palm of your hand, flatten the cookies half way down.
- Bake cookies for 9-10 minutes just until set and starting to brown around edges.
- Let cool for 2-3 minutes on sheet pan then remove to wire rack to cool completely.
How to Store and Freeze Breakfast Cookies
For best results store these cookies on the counter in an air tight container or zip top bag for no longer than 4 days. They can be stored in the fridge, but the cookies will dry out faster.
These cookies are a great make ahead breakfast and snack because they are so great to freeze! Make a double batch and keep a bunch in the freezer. To freeze them, place the cooled cookies in a freezer safe air tight container or zip top bag in between layers of wax or parchment paper. Label, date and freeze the cookies. The cookies will stay fresh for 3-4 months, but I'll be honest I've had cookies in the freezer for over 6 months and they were still great!
To thaw the cookies, simply take out and let sit a room temperature for a few hours. Or you can prepare lunches and snacks the night before you need them, and pack the frozen cookie right in the lunch/snack. The cookies will be thawed before the kids enjoy them the next day.
Other Make Ahead Breakfasts:
- Applesauce Carrot Breakfast Muffins
- Oatmeal Banana Breakfast Bread
- Whole Wheat Banana Pancakes
- Ham & Cheese Mini Frittatas
- Peanut Butter Banana Chocolate Muffins
- Chocolate Chip Waffles
- Blueberry Scones
- Homemade Granola
Chocolate Chip Breakfast Cookies
Ingredients
- 2 ¼ cups old fashioned rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ cup mini chocolate chips
- ½ cup creamy peanut butter
- ½ cup unsweetened applesauce
- 3 tablespoons brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl mix together: rolled oats, whole wheat flour, baking soda, cinnamon, and chocolate chips.
- In a medium bowl whisk together: peanut butter, applesauce, brown sugar, maple syrup, vanilla extract and egg until smooth.
- Add the wet ingredients into the dry and mix together well until fully incorporated.
- Using a large scoop or ¼ cupful, scoop dough onto the prepared baking sheet 2 inches apart. Flatten half way down using the palm of your hand.
- Bake 9-10 minutes, just until the cookie is set and the edges are starting to get golden brown.
- Let cool on pan 2-3 minutes, then remove to cool completely.
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