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featured chocolate chip breakfast cookies

Chocolate Chip Breakfast Cookies Recipe

Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 10 minutes
Servings: 32 cookies
Calories: 122kcal
Author: Becky Hardin
Homemade Breakfast Cookies are perfect for mornings on the go! Start your day on a sweet note with these soft baked, perfectly spiced, hearty breakfast cookies.
Print Recipe

Ingredients

  • cups all-purpose flour 180 grams
  • cups quick-cooking oats 134 grams
  • 2 teaspoons ground cinnamon 6 grams
  • 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
    ingredients for chocolate chip breakfast cookies
  • 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
    breakfast cookie dough in a glass bowl before raisins and chocolate chips are added
  • 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.
    breakfast cookies on a parchment paper lined baking sheet before baking
  • 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

Notes

  • 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.
Storage: Store chocolate chip breakfast 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.

Nutrition

Serving: 1cookie | Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 86mg | Fiber: 1g | Sugar: 7g | Vitamin A: 101IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg