Pre-Workout Chocolate Chip Oatmeal Breakfast Cookies
Oatmeal Breakfast Cookies
Cookies and a macro friendly breakfast? If you’re wondering how I came up with these Oatmeal Breakfast Cookies, let me fill you in…
I workout and lift heavy so I need carbs to fuel my workouts. I don’t like big breakfasts so I usually grab a Wildway energy bite or a banana before a workout. On this particular morning, I got the genius idea to eat a rice cake before the gym. A DRY rice cake. Now I’m not saying this is the worst idea I’ve ever had, but it’s up there. I might as well have eaten sand.
After getting the dry, tastes like absolutely nothing, awful taste out of my mouth, the idea struck me. Easy, grab-and-go healthy cookies. Something filled with wholesome ingredients, enough carbs to keep me going and something that tastes…the exact opposite of that rice cake.
For more protein packed sweet goodies, check out these macro friendly desserts like, protein berry cobbler or lemon blondies.
I give you….oatmeal breakfast cookies! This make-ahead breakfast/pre-workout snack has a chewy texture, is made with simple ingredients, and is sweet without being overly sweet, making it perfect for busy mornings, curbing a sweet tooth, or fueling a workout. The really great thing? They taste nothing like sand.
Why you’ll love this recipe
- Nutritious treat or pre-workout snack.
- 113 calories per cookie.
- Dairy-free and easily make gluten-free.
Taste, texture and shape of the cookie
These are chewy cookies and are meant to be small. If you want them bigger, up your baking time but they may become slightly dry if too big. They don’t spread in the oven and there’s no need to press them down. Just drop onto the baking sheet and bake for the perfect dome-shaped cookie.
They’re sweet but not overly sweet meaning they’re great for those early morning workouts!
Ingredients and Substitutes:
These are the main ingredients for oatmeal breakfast cookies. See the recipe card below for the full ingredients list and instructions.
Variations and Substitutions
- Butter for coconut oil.
- All-purpose flour or gluten-free flour for whole wheat flour.
- Add cranberries, nuts, dried fruit, white or dark chocolate chips.
- To make gluten-free, use gluten-free flour and make sure your oats are certified GF.
- These easy oatmeal cookies are dairy-free, as is.
How to make oatmeal breakfast cookies (a visual step-by-step guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2: mix dry ingredients
In a large mixing bowl, combine the oats, whole wheat flour, baking powder, cinnamon, and salt (image 1).
Whisk to evenly combine (image 2).
Step 3: mix wet ingredients
In a separate large bowl, add the honey or maple syrup, brown sugar, applesauce, egg, coconut oil and vanilla extract (image 3).
Whisk to fully combine the wet ingredients (image 4).
Step 4: combine wet and dry and fold in mix-ins
Pour the dry ingredients into the wet ingredients (image 5).
Stir with a rubber spatula to fully combine (image 6).
Add the chia seeds, and chocolate chips, or any other mix ins if using (image 7).
Gently fold into the cookie dough (image 8).
Step 5: scoop
Using a 1.5 Tbsp cookie scoop drop scoops onto the prepared baking sheet (image 9).
Step 5: bake, remove and cool
Bake for 8-10 minutes or until the edges are lightly golden. I bake for 8 minutes.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to store your cookies
Store your leftover cookies in an airtight container on the counter for up to a week. Freeze for up three months. If frozen: remove from the freezer before you head out to the gym so they thaw a bit on the way. If you’re feeling wild, eat frozen! SO good.
Check out some of our other easy recipes!
- Easy Peanut Butter Banana Chocolate Chip Cookies
- Lemon White Chocolate Cookies
- Pumpkin Banana Cookies (with chocolate chips)
- Oreo Chunk White Chocolate Chip Cookies
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Oatmeal Breakfast Cookies
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Ingredients
- 1 1/4 cup old-fashioned rolled oats 100g
- 3/4 cup whole wheat flour 114g
- 1 tsp. baking powder
- 1 tsp. cinnamon
- pinch of salt
- 1/4 cup honey or pure maple syrup 74g
- 2 Tbsp. light brown sugar
- 1/4 cup unsweetened applesauce 64g
- 1 large egg
- 1/4 cup coconut oil melted, 48g
- 1 tsp. vanilla extract
- 1 Tbsp. chia seeds
- 1/4 cup semi sweet chocolate chips 57g
Optional Add Ins
- 1/2 cup raisins or dried cranberries
- 1/2 cup chopped nuts optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, whole wheat flour, baking powder, cinnamon, and salt.
- In a separate large bowl, whisk together the honey or maple syrup, brown sugar, applesauce, egg, coconut oil and vanilla extract.
- Pour the dry ingredients into the wet ingredients and stir until just combined.
- Fold in the chia seeds, and chocolate chips (or any other mix ins if using).
- Using a 1.5 Tbsp cookie scoop drop scoops onto the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are lightly golden. I bake for 8 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- These are meant to be small. You can make them bigger but they become slightly dry if made too big.
- Drop them into a ball on the cookie sheet. Do not press them down, leave as is.
OMG these are so addictive!! Even the ladies at they gym loved them (brought them in for my bday :)..)
have made them multiple times… now I need to freeze them so that I don’t eat them all ..lol
Thank you !!
Can I sub some of the flour for protein?
I personally have not tried it.
Could almond flour be substituted for the whole wheat flour?
It’ll change the taste and texture quite a bit.
I made these this weekend for my husband to have during the week. OMG, OSM! They are so delicious! I like that they’re not overly sweet like a traditional cookie, but still sweet enough that you feel like you have a treat! Hubby was impressed too! Thank you Danielle!
Yay!! So happy you both love them! Just enough sweetness, I agree!
These are great! I subbed butter for coconut oil. My husband is usually averse to “healthier” baking recipes and he loved these.
I seriously had to have so much self control to not eat all of these after making them! These are the perfect pre-workout snack before hitting the gym and also a great option for something on the sweet side for dessert too! Easy to make and with basic ingredients I already had in my kitchen. Definitely a 10/10 recipe for us!
These are awesome!! Easy to make and so yummy. I always workout early in the morning and typically don’t eat anything first. These made such a difference- gave me that extra fuel I needed for my leg day. My husband loves them too – a great breakfast or snack.
So happy they’re helpful. It’s so hard to grab something first thing in the morning. Glad you love them!
These are SO good! My husband and I were trying not to eat them all fresh out of the oven.
How of before working out do you need to eat these to reap the carb benefits??? I lift at 5:30 am, could I potentially eat on the way to the gym? So about 15 mins prior?
What can you replace for the coconut oil?
Butter, listed under the variations and substitutions. 🙂
What can d applesauce be substituted with.
Can’t wait to make these but can I omit the chia seeds??? I am NOT a fan!
Just omit, no problem!
These came out so good + are the perfect cookie for before my workouts, but also for adding to my tween’s lunch. Something sweet, fun, but also fueling. And I LOVE all the fiber these have! Totally winning recipe.
Woohoo!!!! Thank you so much Taesha, so happy you loved them!