Oatmeal Dark Chocolate Chunk Breakfast Cookies
These oatmeal dark chocolate chunk breakfast cookies are a quick and easy make-ahead breakfast that's perfect for busy mornings and breakfast on-the-go. Plus they taste amazing and will keep you full until lunch!
Prep Time20 minutes mins
Cook Time12 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 632kcal
- ⅓ cup whole wheat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 large egg, room temperature
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup honey
- ⅓ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 ½ cups old fashioned oats
- ⅔ cup dark chocolate chunks
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
In a large bowl, whisk together egg and melted butter. Add honey, peanut butter, and vanilla and whisk to combine.
Add flour mixture and stir just until combined. Add oats and stir just until combined. Fold in chocolate chunks.
Use a ¼ cup measuring cup to scoop balls of dough onto prepared baking sheet, leaving at least 2 inches between each cookie. Use your hands to lightly flatten each ball.
Bake cookies for about 12 minutes, until edges of cookies are golden brown. Let cookies cool on tray for 5 minutes before transferring to wire rack to cool completely.
Storage: Cookies can be stored in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
Allergy-Friendly Recipe Adaptation: To make these cookies peanut allergy friendly, use another creamy nut butter or sunflower seed butter in place of peanut butter (and ensure that all other ingredients were produced in a peanut-free facility).
Gluten-Free Recipe Adaptation: To make these cookies gluten-free, replace the whole wheat flour with ½ cup superfine almond flour or oat flour (and confirm that all ingredients were produced in a gluten-free facility). You may need to increase the baking time by a few minutes when making these tweaks to the recipe.
Calories: 632kcal | Carbohydrates: 74g | Protein: 13g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 212mg | Potassium: 415mg | Fiber: 8g | Sugar: 32g | Vitamin A: 523IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 4mg