Chocolate Cherry Oatmeal Breakfast Cookies
These chocolate cherry oatmeal breakfast cookies are easy to make and use only 10 ingredients. The perfect grab and go vegan breakfast that tastes like dessert.
Hi! I’m Catherine and I love desserts! And if I can convince myself I am having dessert for breakfast, then all the better in my opinion. So hear me out. What if we infuse a lot of wholesome goodness into let’s say…a batch of cookies. That you could eat these cookies and feel energized and satisfied?
Well…these Chocolate Cherry Oatmeal Breakfast Cookies are loaded with fiber, iron, healthy fats, and whole grains. Also easy to customize to your preference and can be allergy friendly with a few swaps? Okay then, let’s dive in, shall we?
Key Ingredients
- Oats: I used sprouted rolled oats for this recipe for a little extra nutrition, but you can feel free to use regular rolled oats.
- Coconut: Shredded and unsweetened works best.
- Ground Flaxseed: To help keep everything together.
- Peanut Butter: Make sure it is natural and runny especially since we are not using oil.
- Maple Syrup: Our main source of sweetness.
- Plant Based Milk: I used almond milk, but feel free to use what you prefer here.
- Mix-Ins: I used vegan dark chocolate chips and some dried cherries, but feel free to swap in with other nuts, seeds and dried fruit of your preference.
How to Make these Breakfast Cookies
Place your dry ingredients in a food processor and blend until some of the oats break down to a flour (leave as many pieces of whole oats as you prefer).
Add your wet ingredients and pulse to form a dough. At this point, fold in your cherries and chocolate and then take 1-2 tablespoons of dough and form into a cookie shape.
Place on a lined baking sheet and either place in the oven to bake. Make sure to cool slightly before enjoying.
Main Tip for the Perfect Oatmeal Breakfast Cookies
Adjust to your preference! The nice thing about these cookies is that they are really forgiving even if you make some adjustments to them.
- Dough not sticking together. If the dough is not sticking together, just add a little more peanut butter or maple syrup to the mix until it starts to form a workable dough.
- Replacing coconut. If not a fan, just replace the coconut with more oats.
- Allergic to nut butter. Swap out for a seed butter like tahini. I love making this same recipe with tahini. It balances really well with the sweetness from the cherries and maple syrup.
- Swapping the dried cherries. You can use any dried fruit you like. You can use frozen fruit, but I would make sure to thaw it and drain before using and roughly chop before folding it in to your batter.
Frequently Asked Questions
You can make these breakfast cookies with banana! Just swap out the nut or seed butter of your choice in with mashed banana. I would recommend at least 2 mashed bananas. Note, these cookies will be softer and have more of a muffin like consistency. Regardless, still delicious!
When developing this recipe, there was attention made to focus on adding as much nutrition into each cookie bite as possible. These cookies are made with oats which are a great source of fiber and provide minerals like iron. There are healthy fats in the form of the peanut butter, omega 3s from the ground flax seeds, and additional fiber from the dried fruit. And less maple syrup was used to help control the sweetness of these cookies.
Yes! These cookies are perfect for freezing. Just place these cookies in a Tupperware container, making sure to separate the cookies with a line of parchment paper to prevent them from sticking together. You can freeze these cookies for up to 3 months.
What to Pair Your Oatmeal Breakfast Cookies With
For the ultimate level of satisfaction at breakfast, I like to enjoy one of these cookies along with some fresh berries and sometimes even vegan yogurt. Since these cookies are oat based, sometimes I will crumble one of these cookies over top some vegan yogurt to make a quick parfait or if I am looking for some additional protein, I might enjoy it along with a small vegan protein shake or smoothie.
More Nutritious Breakfast Recipes
- Overnight Steel Cut Oats
- Cinnamon French Toast Sticks
- Strawberry Crumble Bars
- Coconut Cardamom Baked Oatmeal
Chocolate Cherry Oatmeal Breakfast Cookies
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 10–12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These chocolate cherry oatmeal breakfast cookies are easy to make and use only 10 ingredients. The perfect grab and go vegan breakfast that tastes like dessert.
Ingredients
- 2 cups rolled oats
- 1 cup unsweetened shredded coconut
- 2 tsp baking powder
- 1 tbsp ground flaxseed
- 1/2 tsp salt
- 3/4 cup peanut butter
- 1/2 cup maple syrup
- 2 tbsp of unsweetened almond milk
- 1/4 cup dried cherries
- 1/4 cup vegan chocolate chips
Instructions
- Set oven to 350F. To a food processor add rolled oats, coconut, baking powder, ground flaxseed and salt then pulse together until some of the oats are mostly broken down into a flour (it’s okay if the oats aren’t completely broken down).
- Add your peanut butter, maple syrup, and almond milk and pulse to form a dough.
- Fold in your cherries and chocolate and then take 1-2 tablespoons of dough and form into a cookie shape or into an energy bite.
- Place on a lined baking sheet and bake in the oven for 12 minutes. Allow to cool, then enjoy!
Notes
If the dough is not sticking together, just add a little more peanut butter or maple syrup to the mix until it starts to form a workable dough.
If not a fan of coconut, just replace the coconut with more oats.
Allergic to nut butter? Swap out for a seed butter like tahini. I love making this same recipe with tahini. It balances really well with the sweetness from the cherries and maple syrup.
Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
Perfect snack cookie! Super yummy with Rainer cherries
Love Rainer cherries! And so glad you enjoyed these Nicole! 🙂
Your recipes are fabulous, the cookies are delish ….. I say that as eat 2 before they cool 😛
Would the dough keep if I wanted to batch mix and refrigerate so that I can bake fresh, daily?
So sorry for the delayed response! Because these are made with oats, it likely will become too dry if it set in the fridge. You can try rehydrating the mixture before making it with a little bit of plant based milk before forming into cookie shapes. Hope that helps!
I love these, I made into a cookie so tasty. I can’t stop eating them. My new favorite treat
I’m so excited you made these and loved them Rita. Truly makes my day to hear. 🙂
Ok I’ve made these 3 times already as baked cookies. Thank you for this delicious recipe! It’s the first recipe I’ve tried of yours. Can’t wait to try another one… Especially if I can stop making these breakfast/snack cookies.
Yummy! Made 18 big cookies! I didn’t have coconut and was ready to add oatmeal but didnt need to. I used 1/2 cup “imperfect foods” dark chocolate covered cherries chopped up.
Love the imperfect foods dark chocolate. So glad you enjoyed these cookies. They are such a joy to eat. 🙂