Breakfast cookies are a fantastic solution for busy mornings. They combine the satisfying chew of oatmeal with the sweetness of chocolate chips, providing a balance of fiber, protein, and healthy fats. Not only are they delicious, but they’re also packed with nutrients that will keep you energized throughout your day. Plus, they’re super easy to make and can be customized to suit your taste!
Q: Is this recipe a good source of fiber?
A: Yes, this recipe includes rolled oats, which are an excellent source of dietary fiber. Fiber is important for digestive health, can help with being satisfied (feeling full), and may contribute to better blood sugar control. However, the fiber content per cookie will depend on portion size and needs further calculation based on ingredients.
Q: Can I substitute ingredients to make the cookies healthier?
A: Yes, you can make some substitutions to potentially improve the nutritional profile. For example:
- Flour: You could substitute some of the white wheat flour with whole wheat flour or oat flour to increase fiber content.
- Sweetener: You could try a lower-glycemic sweetener or reduce the amount of honey, agave or maple syrup, but this may impact the taste and texture.
- Fat: If using melted butter, using coconut oil would change the fat profile to one that is better for the heart.
- Chocolate Chips: You can use dark chocolate chips (higher % cacao) for a potentially healthier option. You could also reduce the amount used.
Q: Are these cookies gluten-free?
A: No, this recipe is not gluten-free. It contains white wheat flour, which is a gluten-containing ingredient. To make this recipe gluten-free, you will need to substitute the white wheat flour with a gluten-free flour blend.
Q: How much sugar is in these cookies?
A: The added sugar in this recipe comes from the honey (agave or maple syrup) and the chocolate chips. The total sugar content will vary based on the amount of chocolate chips and whether honey, agave or maple syrup is used, and requires further calculation.
Ingredients: Makes 18 cookies
- 1 cup (81 grams) rolled oats
- 1 cup (120 grams) white wheat flour
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup coconut oil (110 grams) or unsalted butter, melted
- 1/3 cup (110 grams) honey, agave or maple syrup
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (84 grams) chocolate chips
- ¼ cup (25 grams) walnuts, chopped and toasted
1 cup rolled oats: A great source of fiber, helping to keep you full and satisfied.
1 cup white wheat flour: Adds heartiness and extra nutrients.
1/2 teaspoon baking soda: Helps the cookies rise and become fluffy.
1/2 teaspoon salt: Enhances the flavors of the other ingredients.
1/2 cup coconut oil or unsalted butter, melted: Provides a rich, buttery flavor and moisture.
1/3 cup honey, agave or maple syrup: A natural sweetener that adds a hint of sweetness.
1 large egg: Binds the ingredients together and adds protein.
1 teaspoon vanilla extract: For a delicious depth of flavor.
1/2 cup chocolate chips: Because what’s a cookie without chocolate?
Optional add-ins: Feel free to mix in nuts, dried fruit, or seeds for extra flavor and texture!
Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make clean-up a breeze!
In a large bowl, combine the rolled oats, white wheat flour, baking soda, and salt. Stir well to ensure that the baking soda and salt are evenly distributed throughout the dry ingredients.
In a separate bowl, whisk together the melted coconut oil (or butter), honey (agave, or maple syrup), egg, and vanilla extract. Mix until well combined and smooth.
Pour the wet ingredients into the dry ingredients and stir until everything is almost combined. The dough will be shaggy!
Fold in the chocolate chips (and any optional add-ins) until they’re evenly distributed throughout the dough. Please don’t over-mix or the texture of your cookie will be dense.
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the center is set. Keep an eye on them to avoid overbaking!
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies can be enjoyed warm or stored for later.
Storage Tips
Store your Oatmeal Chocolate Chip Breakfast Cookies in an airtight container at room temperature for up to a week. They also freeze well, so you can make a double batch and have healthy breakfasts ready whenever you need them!
So why not whip up a batch today? Your taste buds (and your stomach) will thank you! If you make these breakfast treats, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
13 responses to “Delicious Oatmeal Chocolate Chip Breakfast Cookies”
[…] January 7, 2025 at 9:24 AM | Posted in Uncategorized | Leave a comment Delicious Oatmeal Chocolate Chip Breakfast Cookies […]
Where does the corn starch fit in? Is it necessary?
Hi Stephanie
The corn starch helps make the cookies chewy, but leaving it out won’t necessarily make a big difference. I hope you make these cookies. Let me know if you do ☺️!
Oops! I accidentally left a Hi Stephanie in my comment! Eek! I mean, sure…hi Stephanie, but I meant to type hi Mimi. Sorry for the confusion. I’m hungry and cold infested.
Haha! No worries!
I hope you make these cookies. They are great without nuts too! ☺️
Hi Stephanie! These look great and tasty! I’m totally going to make them. (Sans nuts because I don’t like them. Okay, so I like almonds and peanuts, but that’s it
Nutritional values please
The nutritian value will vary according to the ingredients used. There are a lot of options for changes in this recipe.
I don’t have a nutrition fact calculator on my site. I am looking into this. Sorry for any inconvenience.
How many calories in the basic recipe per cookie 🍪? I used maple syrup and coconut oil.
Okay, here’s an article breaking down the calorie calculation for that cookie recipe, along with some additional nutritional insights:
The Sweet Truth: Calculating Calories in Your Homemade Oatmeal Cookies
Craving a homemade treat but also mindful of your calorie intake? You’re not alone! Baking can be a rewarding experience, but understanding the nutritional impact of our creations is essential. Let’s dive into the details of a popular oatmeal cookie recipe and figure out just how many calories we’re talking about per delicious bite.
The Recipe Breakdown:
This recipe promises 18 chewy and satisfying cookies, packed with wholesome goodness. Here’s a quick recap of the ingredients:
1 cup (81 grams) rolled oats
1 cup (120 grams) white wheat flour
1 teaspoon corn starch
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (110 grams) coconut oil or unsalted butter, melted
1/3 cup (110 grams) honey, agave, or maple syrup
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ cup (84 grams) chocolate chips
¼ cup (25 grams) walnuts, chopped and toasted
Calculating the Calories:
To determine the calorie count per cookie, we need to find the total calories in the entire recipe and then divide by the number of cookies (18). Let’s estimate the calories for each ingredient:
Rolled Oats (81 grams): Approximately 310 calories
White Wheat Flour (120 grams): Approximately 455 calories
Corn Starch (1 teaspoon): Approximately 10 calories
Baking Soda (½ teaspoon): Negligible calories
Kosher Salt (½ teaspoon): Negligible calories
Coconut Oil/Butter (110 grams): Coconut oil is roughly 880 calories, and butter is about 790 calories. Let’s average this to 835 calories.
Honey/Agave/Maple Syrup (110 grams): Generally around 340 calories.
Large Egg (1): Approximately 70 calories
Vanilla Extract (1 teaspoon): Negligible calories
Chocolate Chips (84 grams): Approximately 450 calories
Walnuts (25 grams): Approximately 165 calories
Total Calories:
Adding all the estimates gives us:
310 (oats) + 455 (flour) + 10 (corn starch) + 835 (oil/butter) + 340 (syrup) + 70 (egg) + 450 (choc chips) + 165 (walnuts) = approximately 3135 calories
Calories Per Cookie:
Now, let’s divide the total calorie count by the number of cookies:
3135 calories / 18 cookies = approximately 174 calories per cookie
Important Notes and Considerations:
Estimations: These are estimations. Calorie counts can vary slightly based on brands and specific ingredients. For the most accurate results, use a food scale and a calorie tracker to check the nutritional information of your specific ingredients.
Coconut Oil vs. Butter: We used an average of calories. Using butter will slightly reduce the total calorie count, while coconut oil will slightly increase it.
Sweetener Choices: Honey, agave, and maple syrup have similar calorie counts, so the difference between them is negligible in this calculation.
Portion Control: Even though these cookies offer some healthy elements, like oats and walnuts, moderation is key. Being mindful of the serving size can help you enjoy them without overindulging.
Beyond Calories: Nutritional Benefits
While calories are important, these cookies do offer some nutritional benefits:
Oats: Provide fiber, which aids in digestion and helps you feel fuller for longer.
Walnuts: Offer healthy fats, protein, and antioxidants.
Whole Wheat Flour: Provides more fiber than all-purpose flour.
Conclusion:
Each of these delicious homemade oatmeal cookies clocks in at around 174 calories. By understanding the ingredients and their caloric impact, you can make informed decisions about your baking and enjoy these treats as part of a balanced diet. Remember, it’s about finding a balance between indulgence and health, and sometimes a homemade cookie is just what you need!
I have used King Arthur’s white whole wheat flour in another kind of cookie and they came out great.
I used organic canola but I think I would try avocado oil the next time.
What do you think almond flour would do to the consistency?
I’m not sure. I’ve never tried making them with almond flour. If you make them using almond flour, let me know how it works☺️.