Did you know that cookies can be a legitimate breakfast option? That question led me down a path of experimentation that eventually resulted in these Chocolate Chunk Cinnamon Breakfast Cookies. After a particularly busy catering season, I noticed how many clients were requesting portable breakfast options that felt indulgent but offered actual nutritional benefits. These cookies were born from that challenge – substantial enough to fuel your morning but still delivering that sweet satisfaction we all crave.
Chocolate Chunk Cinnamon Breakfast Cookies
Hearty oat-based cookies with melty chocolate chunks and warm cinnamon create a nutritious grab-and-go breakfast treat.
Preheat Oven and Prepare Pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients
In a medium bowl, whisk together the rolled oats, whole wheat flour, ground flaxseed, cinnamon, baking soda, baking powder, and salt.
Cream Butter and Sweeteners
In a large bowl using an electric mixer, beat the softened butter, brown sugar, and maple syrup until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add Egg and Vanilla
Beat in the egg and vanilla extract until well combined. The mixture may look slightly curdled, which is normal.
Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in Add-ins
Using a rubber spatula, fold in the chocolate chunks, chopped walnuts, and dried cranberries or cherries if using.
Form Cookies
Using a ¼-cup measuring cup or large cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. These are large cookies that make a substantial breakfast.
Shape and Flatten
Slightly flatten each cookie with the palm of your hand, as they don't spread much during baking. For a prettier presentation, press a few extra chocolate chunks on top of each cookie and sprinkle with coarse sugar if desired.
Bake
Bake for 12-14 minutes, until the edges are set but the centers still look slightly underdone (they will continue cooking on the baking sheet). For softer cookies, bake for 12 minutes; for crispier edges, bake for 14 minutes.
Cool
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store
Once completely cooled, store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Breakfast Cookies - Healthy and Delicious Recipe
Learn how to make nutritious and satisfying breakfast cookies that are perfect for busy mornings, loaded with oats, nuts, and dark chocolate.
What makes these cookies special is their perfect balance of wholesomeness and indulgence. They’re packed with nutritious ingredients like whole oats, ground flaxseed, and nuts that provide sustained energy, but the chocolate chunks and touch of maple syrup make them feel like a treat. Unlike traditional cookies that cause a sugar spike, these provide steady energy through the morning. They’re ideal for meal prep – make a batch on Sunday for grab-and-go breakfasts all week long that can be eaten with one hand while you’re managing your morning routine.
When you bite into one of these cookies, you first notice the contrast between the slightly crisp exterior and chewy interior. The dark chocolate chunks create pockets of intense richness that play beautifully against the warm cinnamon backdrop. The nuts add a satisfying crunch while providing healthy fats that help keep you full until lunchtime. Each bite offers a different textural experience – a little chewiness from the oats, melty chocolate, crunchy nuts.
These cookies are incredibly versatile – try adding dried cherries for a tart contrast to the chocolate, or swap the walnuts for pecans for a more buttery flavor profile. For families with different dietary preferences, you can easily make them gluten-free by using certified gluten-free oats and a 1:1 gluten-free flour blend. They’re perfect paired with Greek yogurt for a more substantial breakfast or enjoyed alongside your morning coffee. Remember that using high-quality chocolate makes a significant difference in the final result!
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