Description
These Chocolate Chip Breakfast Cookies are a wholesome and delicious start to your day, packed with oats, raisins, flaxseeds, and just the right amount of chocolate chips. They’re easy to make with a combination of wholesome ingredients, perfect for a quick breakfast on the go or a tasty snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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)
Add-Ins
- ¾ cup semisweet chocolate chips (128 grams, divided)
- ¾ cup raisins (128 grams, divided)
- 2 tablespoons flaxseeds (18 grams)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, oats, cinnamon, baking powder, and salt. Set this mixture aside for later use.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add applesauce, softened butter, granulated sugar, and brown sugar. Beat together for about 2 minutes until well combined and creamy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture, beating until fully blended.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until blended. Avoid overmixing to keep the cookies tender.
- Fold in Add-Ins: Stir in half of the chocolate chips, half of the raisins, and the flaxseeds evenly into the batter.
- Prepare Cookie Dough Balls: Line two baking sheets with parchment paper. Use a 2-tablespoon cookie scoop to form dough balls and place them on one of the baking sheets, ensuring they are in a single layer. If dough doesn’t hold shape, gently press together using your hands to form round balls. Press some of the remaining chocolate chips and raisins on top of each cookie for garnish.
- Chill Dough: Freeze the cookie dough balls for 10 minutes to prevent excessive spreading while baking.
- Preheat Oven: While chilling, preheat your oven to 350°F (177°C).
- Arrange for Baking: After chilling, transfer the dough balls to the second prepared baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake for 10-12 minutes until edges are set and bottoms are lightly browned.
- Cool and Store: Allow cookies to cool completely on the baking sheet before storing. Repeat baking steps until all cookies are done. Serve and enjoy your wholesome breakfast treat!
Notes
- Freezing the cookie dough balls before baking helps maintain a nice shape and prevents spreading.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Use parchment paper on baking sheets to prevent sticking and for easier cleanup.
- Cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
- For a vegan version, substitute the egg and butter with plant-based alternatives.
