Breakfast Cookies
Customizable, chewy, oat filled cookies that make a delicious breakfast treat!
Ingredients
- 4 cups old-fashioned oats
- 1 ⅓ cup all-purpose flour
- For gluten free: Use Bob’s Red Mill 1:1 flour
- For freshly milled flour: Use 1 3/4 cup
- ⅓ cup coconut sugar
- 1 ½ tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp sea salt
- ¾ cup milk or non dairy milk like oat milk or almond milk
- ⅓ cup maple syrup
- 2 eggs flax eggs work great too!
- 1 ½ tsp vanilla extract
- 1 cup chocolate chips
- Optional: dried fruit nuts, seeds, or coconut flakes
Instructions
How to Make Breakfast Cookies -
Mix the dry ingredients
- In a large bowl, stir together oats, flour, coconut sugar, baking powder, cinnamon, and sea salt.
- Add the wet ingredients
- Pour in the milk, maple syrup, eggs, and vanilla. Mix until fully combined.
- Fold in your add-ins - Chocolate chips, raisins, chopped nuts, dried cranberries—go wild!
- Use a spoon to scoop dough onto a parchment-lined baking sheet.
- Gently press the tops down so they bake evenly.
- Bake at 350°F for 12–15 minutes, or until firm and cooked through.
- Let cool, then store in an airtight container for up to a week—or freeze them for longer.