Breakfast Oatmeal Cookies
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This recipe is for all breakfast lovers! Nowadays, more and more people are trying to reduce their added sugar intake by creating new ways of baking.
These delicious gluten-free cookies take less than 30 minutes to prepare and are very easy to make. You can either choose to make the cookie dough and bake the cookies fresh as needed or bake them all at once and store them for up to 4 days in a food container.
These chocolate chip oatmeal cookies contain no refined sugar, are very soft, chewy, and full of chocolate flavor, which makes them the perfect breakfast or afternoon snack!
If you want to learn more about added sugar and how to reduce your daily intake, check out our 2 dedicated articles:
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Why Too Much Sugar Is Bad For You: Everything You Need To Know
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13 Ways To Reduce Your Added Sugar Intake
When making recipes with chocolate, it is always recommended to use good quality chocolate. Usually, the easy way will be to go to the grocery store. However, their chocolate often contains a large amount of added sugar. We have been using Valrhona chocolate for many years now, and will never be able to go back. They have so many varieties, with so many different flavors, and their chocolates are truly going to bring your chocolate recipes to the next level!
Here are a few baking chocolates we use regularly:
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Valrhona Jivara Milk Chocolate (40%)
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Valrhona Guanaja Dark Chocolate (70%)
- Valrhona Dulcey Chocolate (32%)
- Valrhona Ivoire White Chocolate (35%)
- More baking chocolates
Bon appétit!
Difficulty: 
Prep time: 15 mins / Cook time: 13 mins / Servings: 18 cookies
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Breakfast Oatmeal Cookies
¾ cup (80g) - Rolled oats
1 tsp (6g) - Baking soda
¼ tsp (1.5g) - Sea salt
⅔ cup (107g) - Dates
¼ cup (52g) - Avocado oil
⅓ cup (125g) - Apple sauce
1 - Egg
½ cup (25g) - Coconut chips
1 cup (100g) - Rolled oats
3 oz (85g) - Milk chocolate
½ cup (66g) - Sesame seeds
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Breakfast Oatmeal Cookies
1 - Preheat your oven to 350°F (176°C).
2 - To a high-speed blender, add the ¾ cup (80g) of rolled oat, baking soda, and sea salt. Blend until finely ground.
Tip: Vitamix blenders are by far the best we have ever owned: Vitamix Explorian, Vitamix Professional Series 750, and the new generation Vitamix A3500.
If you want to learn more about Vitamix, check out our detailed article "The Ultimate Buyer's Guide To Vitamix".
3 - Transfer the flour mixture to a large mixing bowl and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
4 - To a blender, add all the wet ingredients (dates, avocado oil, apple sauce, and egg) and blend until smooth. Transfer to a clean bowl and set aside.
5 - Add the coconut chips and the remaining oats to the flour mixture.
6 - Then, roughly chop the milk chocolate using a sharp knife and add it to the flour mix.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
7 - Add the sesame seeds and stir everything together with a silicone spatula until well combined.
8 - Pour the wet ingredients mixture into the flour and gently stir until well combined.
9 - Line a baking tray with parchment paper (or a silicone mat), portion the cookies using a cookie scoop, place them onto the lined tray, and flatten them with your fingers. Then, transfer into the oven and bake at 350°F (176°C) for about 13 minutes.
10 - When ready, transfer the cookies to a cooling rack using an offset spatula and allow them to cool at room temperature for a few minutes.
11 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.