Homemade Breakfast Cookies are perfect for mornings on the go! Start your day on a sweet note with these soft baked, perfectly spiced, hearty chocolate chip breakfast cookies.
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Chocolate Chip Breakfast Cookies
If you are anything like me, mornings are a little chaotic. These breakfast cookies are a total lifesaver on busy days – and my kids love them, too! Studded with raisins and chocolate chips, loaded with oats, and perfectly spiced, start your day right with cookies for breakfast.
Bake a batch of these chocolate chip breakfast cookies on Sunday to enjoy throughout the week. They’re an easy grab-and-go breakfast on your way out the door, simplifying the morning hustle.
Be sure to try my Breakfast Muffins and Cereal Milk Breakfast Smoothie, too.
Why You’ll Love this Breakfast Cookies Recipe:
- HEARTY: There is so much flavor and texture packed into each cookie. Enjoy these with a cup of coffee, a slather of peanut butter, or crumbled on top of a bowl of yogurt.
- MAKE AHEAD: These cookies keep well all week long and they’re freezer-friendly, too.
- KID-FRIENDLY: Kids of all ages will love having cookies for breakfast! Customize these cookies with their favorite add-ins.
Made with simple pantry ingredients, these cookies are so quick and easy to whip up. Most importantly, they taste amazing!
How to Make Breakfast Cookies
You can jump to the recipe card for full ingredients & instructions!
- Whisk the dry ingredients together.
- Beat the wet ingredients together.
- Combine the wet and dry ingredients.
- Fold in the chocolate chips, raisins, and flaxseeds.
- Scoop the dough onto lined baking sheets.
- Freeze.
- Bake and let cool.
For best results, I recommend quick cook oats (not instant) for this cookie recipe. If you don’t have quick-cook oats on hand, pulse old-fashioned oats in a blender or food processor a few times to break them up. Measure 1½ cups of oats after pulsing them.
Swap flaxseeds for any other kind of seed-like sunflower seeds or pumpkin seeds, or omit completely.
While I haven’t personally tested a gluten-free version of this recipe, try replacing the flour with a 1:1 gluten-free flour replacement and make sure you are using certified gluten-free oats.
I don’t recommend it. Chilling the cookie dough prevents the cookies from spreading too much while they bake.
Store baked cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
These raisin, chocolate chip, and oatmeal cookies aren’t just for breakfast! They’re a delicious mid-afternoon snack, lunchtime treat, or dessert.
Tips!
- For consistent, uniform cookies, I love using a cookie scoop. A 2 tablespoon-size cookie scoop is perfect for these breakfast cookies.
- These cookies are done baking when the edges are just set and the bottoms are slightly browned, about 10-12 minutes. Try not to overbake them!
Take the hassle out of mornings with these make-ahead breakfast cookies.
Can I make these cookies without raisins?
Yes, you can make these cookies without raisins. If you’d like to replace the raisins, use an equal amount of dried cranberries or cherries, chopped nuts, or seeds.
Can I use any kind of chocolate chips?
Yes! Use your favorite kind – mini, milk, dark, white, or even butterscotch chips are all delicious choices.
Can I freeze this cookie dough?
Yes! To freeze the cookie dough, flash freeze the raw cookie dough balls in a flat layer (so they don’t stick together), place the frozen cookie dough balls into an airtight container, and freeze for up to 3 months. To bake the frozen cookie dough balls, add an extra 2 minutes of baking time.
More Easy Breakfast Recipes We Love
- Sausage Breakfast Casserole
- Ham and Cheese Breakfast Casserole
- S’mores Breakfast Parfait
- Chocolate Peanut Butter Protein Balls
- Sheet Pan Breakfast Pizza
Sure to keep you full and satisfied until lunch, grab a couple breakfast cookies before you run out the door!
More Homemade Cookie Recipes to Try:
- S’more Brownie Cookies
- Mocha Cookies
- Salted Caramel Brownie Cookies
- Gingerbread Cookies
- White Chocolate Macadamia Nut Cookies
- Nutella Stuffed Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chocolate Chip Breakfast Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1½ cups all-purpose flour 180 grams
- 1½ cups quick-cooking oats 134 grams
- 2 teaspoons ground cinnamon 6 grams
- 1½ teaspoons baking powder 6 grams
- ¼ teaspoon kosher salt
- ½ cup unsweetened applesauce 125 grams, room temperature
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup granulated sugar 100 grams
- ¼ cup brown sugar 53 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup semisweet chocolate chips 128 grams, divided
- ¾ cup raisins 128 grams, divided
- 2 tablespoons flaxseeds 18 grams
Instructions
- In a medium bowl, whisk the flour, oats, cinnamon, baking powder, and salt together. Set aside.1½ cups all-purpose flour, 1½ cups quick-cooking oats, 2 teaspoons ground cinnamon, 1½ teaspoons baking powder, ¼ teaspoon kosher salt
- Add the applesauce, butter, and sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.½ cup unsweetened applesauce, ½ cup unsalted butter, ½ cup granulated sugar, ¼ cup brown sugar
- Add the egg and vanilla extract and beat until fully incorporated.1 large egg, 1 teaspoon pure vanilla extract
- Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
- Stir in ½ cup chocolate chips, ½ cup raisins, and flaxseeds.¾ cup raisins, ¾ cup semisweet chocolate chips, 2 tablespoons flaxseeds
- Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren’t holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies. Press a few of the remaining chocolate chips and raisins into the tops of each cookie.
- Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
- While the cookie dough chills, preheat oven to 350°F.
- Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
- Bake for 10-12 minutes, or until the cookie edges are just set and bottoms are slightly browned.
- Let cookies cool completely on the baking sheet before storing. Repeat until all cookies are baked. Serve and enjoy!
Video
Becky’s Tips
- For consistent, uniform cookies, I love using a cookie scoop. A 2 tablespoon-size cookie scoop is perfect for these breakfast cookies.
- These cookies are done baking when the edges are just set and the bottoms are slightly browned, about 10-12 minutes. Try not to overbake them!
- To freeze the cookie dough, flash freeze the raw cookie dough balls in a flat layer (so they don’t stick together), place the frozen cookie dough balls into an airtight container, and freeze for up to 3 months. To bake the frozen cookie dough balls, add an extra 2 minutes of baking time.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
