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Top down view of chocolate oatmeal cookies on top of parchment and small plate.
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Chocolate Breakfast Cookies (Low Sugar)

These chocolate breakfast cookies do not contain any flour and make a delicious, healthy breakfast on-the-go or snack anytime. Low in sugar, they are packed full of protein and fibre and take minutes to prepare! 
Course Breakfast, Healthy Lunchbox, Snack
Cuisine gluten free, vegetarian
Prep Time 6 minutes
Cook Time 13 minutes
Total Time 19 minutes
Servings 12 cookies
Calories 138kcal
Author Monika Dabrowski

Equipment

  • Large baking sheet
  • Mixing bowl

Ingredients

  • 12 tablespoons old-fashioned rolled oats not instant, gluten free if required
  • 2 tablespoons cocoa/cacao powder
  • 4 tablespoons sunflower seeds or pumpkin seeds/nuts, lightly crushed
  • 2 tablespoons flaxseed
  • 4 tablespoons currants or raisins/other dried fruit
  • 4 tablespoons light brown sugar
  • 1 large egg lightly beaten, or use a flax egg, see **Notes below
  • 5 tablespoons peanut butter crunchy or smooth
  • 4 tablespoons *salted butter or coconut oil, melted

Instructions

  • Preheat the oven to 350 F/ 180 C/ gas mark 4.  Line a large baking sheet with parchment paper and set aside.
  • Combine dry ingredients: In a large bowl combine the oats, cacao, seeds/nuts, currants, sugar and flaxseed. Stir thoroughly.
  • Add wet ingredients: Lightly beat the egg and add into the dry ingredients along with the peanut butter and melted butter. Stir until all the ingredients have been fully incorporated.
  • Form cookies: Drop spoonfuls of the mixture onto the baking sheet then flatten. The cookies won't expand so they can be baked fairly close together. 
  • Bake: Bake in the centre of the oven for 13 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving.

Notes

  • Use old-fashioned rolled oats, not instant.
  • These cookies are semi-sweet - adjust the amount of sugar to suit your taste.
  • *If you use unsalted butter add a pinch of salt into the mixture.
  • **Make this recipe vegan by using a flax egg - combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, set aside for a few minutes to thicken then add into the batter.
  • If the batter seems a little too loose add another tablespoon of oats.
  • These cookies won't expand so they can be baked fairly close together.
  • Store these chocolate breakfast cookies in a plastic container (for a chewier texture) or paper bag for up to 2 days.
  • Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 82mg | Potassium: 175mg | Fiber: 2g | Sugar: 8g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg