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You are here: Home » Food Preparation » Healthy Chocolate Chip Breakfast Cookies (soaked, gluten-free, prebiotics!)

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Healthy Chocolate Chip Breakfast Cookies (soaked, gluten-free, prebiotics!)

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photo collage of oatmeal breakfast cookies, with text overlay: "Healthy Chocolate Chip Breakfast Cookies (soaked, gluten-free, prebiotics!)"
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stack of three chocolate chip oatmeal breakfast cookies with text overlay: "Healthy Chocolate Chip Breakfast Cookies (soaked, gluten-free, & prebiotics!)"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.)

close up shot of healthy breakfast cookies, with a bite taken out of one
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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!

Course Breakfast, Dessert, Snack
Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 1 day
Total Time 30 minutes
Servings 9 large cookies
Author Megan Stevens

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

  1. In small pan, melt butter over low heat. Remove from heat.
  2. Stir in coconut butter and maple syrup. Set aside to cool slightly.
  3. In mixing bowl, combine rolled oats, eggs, melted fat mixture, and whey or apple cider vinegar.
  4. Leave on the counter for 4 hours if time allows. Then cover and refrigerate. Let soak overnight, up to 24 hours.
  5. In the morning, preheat oven to 350 degrees Fahrenheit.
  6. In small mixing bowl, stir together remaining dry ingredients: tiger nut flour, collagen, cinnamon, baking soda and sea salt.
  7. 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.)
  8. Line a cookie sheet with parchment paper.
  9. Scoop cookies into approximately 3-tablespoon mounds. I use this cookie scoop.

  10. 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.

*Learn how to make your own coconut butter here!

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?

Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...

Bible-based cooking program...

...yet it's GOOD for you?

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Posted in: Allergy Friendly Breakfast Breakfast (Gluten-Free) Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes Snacks Snacks (Gluten-Free) Soaking
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About Megan Stevens

Megan lives in a tiny house in Oregon with her husband and three children. She owned a gut-healing, Traditional cafe for 7 years, which she and her husband just sold to begin their next adventure of adopting a fourth child. She loves helping others on their healing journeys, as well as innovating grain-free, sugar-free recipes. Megan also works as a Health Consultant, helping clients to implement and succeed on healing diets. Megan's first cookbook, EAT BEAUTIFUL: Grain-free, Sugar-Free & Loving It is a #1 New Release on Amazon. Join Megan at her blog Eat Beautiful and on her Facebook page, where she cultivates a community of healing by providing recipes, nutritional insights, and the latest in remedial articles.

Reader Interactions

Comments

  1. AvatarDebbie says

    April 15, 2019 at 10:09 am

    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.

    Reply
    • AvatarMegan Stevens says

      April 27, 2019 at 6:07 am

      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.

      Reply
  2. AvatarDawn says

    February 18, 2020 at 10:48 am

    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!

    Reply
    • AvatarMegan Stevens says

      June 18, 2020 at 7:42 pm

      Thank you, Dawn!! So happy to hear this, and we appreciate you sharing! 🙂

      Reply
    • AvatarCandice says

      August 17, 2020 at 2:22 pm

      Hi Dawn, what spices did you use?

      Reply
  3. AvatarKristina says

    June 14, 2020 at 5:13 pm

    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!!

    Reply
    • AvatarMegan Stevens says

      June 18, 2020 at 7:43 pm

      Hi Kristina, thanks so much for sharing! YAY, so glad! Blessings!

      Reply
  4. AvatarLeslie says

    July 22, 2020 at 4:45 pm

    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!

    Reply
    • AvatarMegan Stevens says

      July 24, 2020 at 3:54 pm

      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.

      Reply
      • AvatarMegan says

        January 17, 2021 at 3:22 pm

        I accidentally left mine out for 12 hours on the counter and it was a quadruple batch. I know you said it most likely will be safe if left out longer, but is that too long?

        Reply
  5. AvatarHaleema says

    August 13, 2020 at 11:42 am

    Can I omit collagen. I have trouble with hight histimine foods.

    Reply
    • AvatarMegan Stevens says

      August 17, 2020 at 8:36 am

      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!

      Reply
    • AvatarCandice says

      August 17, 2020 at 2:35 pm

      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 🙂

      Reply
  6. AvatarCandice says

    August 17, 2020 at 2:11 pm

    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.

    Reply
    • AvatarCandice says

      August 17, 2020 at 2:15 pm

      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.

      Reply
  7. AvatarCandice says

    August 17, 2020 at 2:32 pm

    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

    Reply

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I’m Wardee Harmon, and I’m the author of the Complete Idiot’s Guide to Fermenting Foods and the lead teacher for Traditional Cooking School’s Bible-based cooking program.

Our Bible-based cooking program is for Christian families who know they should eat healthier but don’t know where to start… you can still “eat what you want to eat” like cinnamon rolls and cookies, bread and butter, and meat and potatoes… except it’s all healthy by God’s design… without spending hours in the kitchen!

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