Oatmeal Dark Chocolate Chunk Breakfast Cookies
These thick and chewy oatmeal breakfast cookies are a quick and easy make-ahead breakfast snack that's perfect for busy mornings on the go.
Servings: 6
Calories: 632kcal
Ingredients
- 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
- flaky sea salt (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.⅓ cup whole wheat flour, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ¼ teaspoon sea salt
- In a large bowl, whisk together egg and melted butter. Add honey, peanut butter, and vanilla and whisk to combine.1 large egg, ½ cup unsalted butter, ½ cup honey, ⅓ cup creamy peanut butter, 1 teaspoon vanilla extract
- Add flour mixture to the peanut butter mixture and stir just until combined.
- Add oats and stir just until combined. Fold in chocolate chunks.3 ½ cups old fashioned oats, ⅔ cup dark chocolate chunks
- Use a ¼ cup measuring cup to scoop balls of dough (about 60 grams each) 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. Sprinkle a bit of flaky sea salt onto the tops of the baked cookies (optional). Let cookies cool on tray for 5 minutes before transferring to wire rack to cool completely.
Notes
Storage: Cookies can be stored in an airtight container at room temperature for up to a week.
Freezing: To freeze cookies, seal them in an airtight container and store in the freezer for up to 3 months. Defrost at room temperature before eating.
Allergy-Friendly Recipe Variation: 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 Variation: 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.
Nutrition
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
