Ever in a hurry and need something wholesome, homemade, and delicious… yet easy to grab and go?
I keep these healthy oatmeal cookies stocked in our freezer for my husband. He uses them for breakfasts on-the-go and snacks when he gets home from work. We throw them in his lunches, and yes, he definitely grabs one after dinner pretty often, for dessert.
Whether for breakfast, snack, or dessert, these nourishing cookies will serve you well.
Chocolate Chip Breakfast Cookies keep beautifully in the fridge or the freezer, depending on how many batches you make and how fast you eat them!
Soaked Overnight For Best Digestion
Cooks who soak their grains are a lot like gardeners. We’re tending to the pH of our “soil”, encouraging enzymatic changes and trusting in a process we know is happening inside the grain. While soaking oats will never yield a visual sprout, we can be sure a transformation is happening.
In the case of this dough, whey (or apple cider vinegar for dairy-free) helps reduce the phytic acid and other anti-nutrients in oats. There's no extra work involved in adding this acidic ingredient to the cookie dough ahead of time, but it boosts nutrition!
Oats Are A Nutritious Gluten-Free Grain
When oats go through some form of pre-digestion, in this case the overnight soaking, they become a healthy gluten-free grain. My favorite thing about oats is the soluble and insoluble fiber in them!
Oats not only promote regularity, oats are great for the digestive tract because their fiber increases our gut diversity (our microbiome feeds on oats). (Source.) For more about the benefits of fiber, check out this article.
Oats are also high in vitamins, minerals, and antioxidants (source).
If you wish to break down the oats’ anti-nutrients even more, you can try substituting half of them with ground buckwheat groats. For best flavor, buy them whole and grind them yourself with Wardee's favorite home grain mill, the Mockmill.
I haven’t tried substituting half of the oats for buckwheat yet, but I like the idea and plan to. Buckwheat contains an enzyme which oats lack (phytase) that helps to break down phytic acid (source).
Protein & Prebiotics Make These Cookies Healthy!
In addition to soaked oats, Healthier Chocolate Chip Breakfast Cookies’ nutrition comes from their protein content and prebiotics!
Because these cookies are meant to provide a healthy but fast breakfast, they contain several sources of protein: eggs, tiger nut flour, and collagen.
If you haven’t used tiger nut flour before, it’s my favorite source of prebiotics. Tiger nut flour is well worth keeping in your pantry as a staple! I use tiger nut flour daily. (Want another tiger nut flour recipe? Here are the tortillas I make for our family weekly.)
Healthy Chocolate Chip Breakfast Cookies
Need something wholesome, homemade, and delicious for kids and busy families... yet easy to grab and go? Enter these Chocolate Chip & Oatmeal Breakfast Cookies, made with soaked oats and three sources of protein (eggs, collagen, and tiger nut flour) so they are as healthy as they are simple! Use coconut oil instead of butter if you need dairy-free... and add gluten-free oatmeal breakfast cookies to your healthy recipes repertoire ASAP!
Ingredients
- 2 tablespoons grass-fed butter or coconut oil
- 1/4 cup coconut butter or nut/seed butter of choice
- 1/4 cup maple syrup
- 1 cup rolled oats uncooked (see note below for substitutions)
- 2 organic or pastured eggs room temperature
- 2 tablespoons whey or 1 tablespoon apple cider vinegar for dairy-free
- 1/3 cup chocolate chips preferably fair trade and organic
- 1/4 cup tiger nut flour
- 1/4 cup sustainably sourced collagen (certified glyphosate free)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
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In small pan, melt butter over low heat. Remove from heat.
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Stir in coconut butter and maple syrup. Set aside to cool slightly.
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In mixing bowl, combine rolled oats, eggs, melted fat mixture, and whey or apple cider vinegar.
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Leave on the counter for 4 hours if time allows. Then cover and refrigerate. Let soak overnight, up to 24 hours.
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In the morning, preheat oven to 350 degrees Fahrenheit.
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In small mixing bowl, stir together remaining dry ingredients: tiger nut flour, collagen, cinnamon, baking soda and sea salt.
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Remove soaked mixture from fridge. Stir in tiger nut flour mixture and chocolate chips without over-mixing. (Batter will be firm if you use the coconut butter option and slightly less firm if you use a nut or seed butter.)
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Line a cookie sheet with parchment paper.
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Scoop cookies into approximately 3-tablespoon mounds. I use this cookie scoop.
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Bake in preheated oven about 15 minutes, until bottoms and sides of cookies are golden.
Recipe Notes
*All of the ingredients need to be room temperature or warm. This keeps the coconut butter runny (otherwise it thickens and solidifies) and also helps to jump start the fermentation of the oats.
*Instead of 1 cup rolled oats, you can also use 1/2 cup rolled oats + 1/2 cup ground buckwheat groats. Soak only for 7 hours total, otherwise buckwheat groats can break down the texture too much.
Do you like the idea of healthy cookies for breakfast? Are you more apt to enjoy these gluten-free breakfast cookies in lunches, snacks, or for dessert?
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What can I use instead of tiger nut flour? I moved from the US to Chile a few years ago. Tiger nut flour is not available here and is expensive to import.
Hi Debbie, I’m sorry for my delay in responding; (I was traveling abroad and just returned home). So, I haven’t tried replacements, but blanched almond flour may work, if you have that.
These are the best cookies i have ever tasted!!. I used ghee, 1/2 c rye flakes and added more spices. Thank you so much for such a nutritious tasty recipe!
Thank you, Dawn!! So happy to hear this, and we appreciate you sharing! 🙂
Hi Dawn, what spices did you use?
I am obsessed with these cookies. Seriously I don’t understand how they are so good. Chewy with texture, buttery and sweet but not overwhelming. Really glad I found this recipe, thanks for sharing!!
Hi Kristina, thanks so much for sharing! YAY, so glad! Blessings!
Hi Megan! We’ve made soaked oatmeal many times, but never mixed in eggs. I’m just curious why they don’t spoil in this mixture as they’re sitting out for 4 hours. It’s on my counter now, so we’ll be giving this recipe a try! Thanks!
Hi Leslie, great and hope you enjoy the cookies! 4 hours is the maximum time allowed by the health department to allow meats and proteins to stay at room temp. That’s because more time is when a problem can develop. But the health dept. is not cutting it close: it takes a lot more time than 4 hours for dangerous bacteria develop. They’re playing it safe. So that’s what I do. 4 hours allows fermentation to begin but is not risky.
Can I omit collagen. I have trouble with hight histimine foods.
Hi there, collagen affects the texture of the cookie, as well as providing amino acids. I haven’t tried the recipe without, so I can’t say for sure. Probably fine without, just not the same. (Out of compassion, if it’s helpful, here is how I personally overcame histamine issues 🙂 : https://eatbeautiful.net/mcas-histamine-lectin-intolerance-tips/) Blessings!
I used almond meal instead of the collagen. I googled possible replacements and this was a suggestion. It worked fine to me… my kids love the cookie 🙂
Made this using almond meal and spelt flour in place of the collagen and the tigernut.
My sons 10 an 12 love this recipe. I soaked it without the eggs so i could leave it on the countertop overnight. the next morning i added the eggs along with the other day 2 ingredients. I used a peanut and sunflower seed butter for the coconut butter.
Thank you for this recipe. I stopped using un-soaked oats so i no longer make my usual yummy oatmeal cookie recipe. I have been searching for years for a soaked oat cookie recipe.
My sons LOVE this cookie. I used almond meal in place of the collagen and spelt flour in place of the tigernut flour. I leave out the eggs on the first day so i can allow the oats to soak overnight on the countertop. So i added the eggs along with the other day 2 ingredients. i used peanut and sunflower seed butter in place of the coconut butter