These amazing Chocolate Breakfast cookies are proof that chocolate for breakfast is possible! Soft, fun and delicious, they are such a great way to start the day. I love that they're easy and dairy free. Pretty much a dream for chocolate lovers like me. Try them out for both kids and adults. With soft oats, natural fudginess, melty chocolate chunks and a rich chocolatey flavor. They taste like a breakfast treat that's secretly good for you.
Made with flourless, eggless cookie dough and no refined sugar, these morning cookies use simple ingredients and pantry staples like cocoa powder or cacao, chocolate date syrup and overripe bananas. They're easy to make, take less than 10 minutes to throw together and give me 12 cookies that are great for meal prep. Sometimes I'll add mix-ins like nuts, seeds or dried fruit for extra healthy fats and crunch. If you like these Chocolate Breakfast Cookies, check out my Gluten Free Oatmeal Pumpkin Cookies, my Gluten Free Breakfast Cookies and this Blueberry Oatmeal White Chocolate Oatmeal Bake. Here's a round up of my favorite Dairy Free Breakfast Recipes if you're interested.
Why You'll Love This Recipe
I love how chewy and satisfying these cookies are. They have just the right balance of softness and bite in them.
They give me a little rich and decadent chocolate flavor thanks to cocoa powder, chocolate chunks and chocolate date syrup.
I find them to be super quick and fun for baking, they come together in one bowl with less than 10 minutes of prep.
Naturally vegan, gluten free and allergy-friendly, they're flourless, eggless and dairy free.
They make the perfect grab and go snack for work, school or busy mornings.
Always a popular hit with both kids and adults, they disappear fast from the cookie jar.
And with one bowl, pantry staples and endless mix-ins, I love that they're as easy as they are customizable.
Equipment Needed
To make these cookies, I used a mixing bowl and spoon. I also used a set of measuring cups and spoons plus a prepared baking sheet to bake them on.
Ingredients Needed
Oats: I used gluten free oats in this recipe for Chocolate Breakfast Cookies. I don't recommend using instant oats; regular old-fashioned style are great.
Vanilla protein powder: A high protein powder is the perfect way to get extra protein locked into your morning routine.
Cinnamon: Ground cinnamon is classic. You can use other spices if you like. A pumpkin spice mix is delicious, too.
Salt: This just balances out the sweet and rich flavors; don't skip it.
Chocolate date syrup: I'm obsessed with this yummy sweetener. It's a super tasty way to naturally sweeten your chocolate breakfast cookies.
Almond butter: This helps binds everything together.
Banana: This is a great way to use up overripe bananas that are getting soft and spotty.
Pumpkin seeds: These add crunch and goodness. You could also use other seeds like sunflower or try flaked or slivered almonds instead.
Mini chocolate chips: Use any you like: dark, milk or white chocolate are all delicious.
Cacao powder: This adds loads of chocolatey flavor to your recipe.
Step By Step Instructions
Step 1: Gather your chocolate breakfast cookies ingredients and heat the oven.
Step 2: Mix all your ingredients in a mixing bowl.
Step 3: When you're ready, scoop the cookies onto a prepared baking dish.
Step 4: Gently flatten with a spoon.
Step 5: Bake the cookies for 10 to 12 minutes and enjoy.
Storage
I let my chocolate breakfast cookies cool completely before storing them so they don't hold onto any excess moisture.
Keep them in an airtight container at room temperature for about 3 days or in the fridge for up to a week.
These chocolate breakfast cookies freeze really well. I freeze mine in a freezer safe bag for up to 3 months. I just let them thaw out at room temperature. You can also pop them into the microwave for 10-15 seconds if you like.
Variations
Make them more nutty by swapping the almond butter for cashew or peanut butter. Go for sunflower seed butter for a nut-free version. Swap out the pumpkin seeds for chopped walnuts and pecans.
Mix in some dried cranberries, cherries or blueberries. SO good alongside the choc chips.
Make it spicy by folding in a little nutmeg, ginger or pumpkin spice.
You could also try a chocolate flavored protein powder for more chocolatey flavor.
Chopped dates are also delicious in these chocolate breakfast cookies and give them more of a delicious flavor!
How To Serve
Here are my favorite ways to enjoy these chocolate breakfast cookies:
- Warm with a cup of steaming Vanilla Matcha Latte or Chai Concentrate in my coffee.
- In the fall with a shot of Dairy Free Pumpkin Creamer in my coffee.
- After or before a workout as a quick snack and energy booster!
Recipe FAQ
What other mix ins can you add to these cookies?
I love adding in shredded coconut, chopped nuts, dried fruit, chia seeds, hemp hearts or even cacao nibs for extra crunch.
Can you freeze these chocolate breakfast cookies?
Yes! These cookies freeze beautifully. Place the cooled cookies in a single layer on a baking sheet until they are firm, then transfer them to a freezer-safe bag or container. They'll keep for up to 3 months.
Are these cookies gluten free?
Yes, as long as you use certified gluten free oats, the recipe is naturally gluten free. Always check your other mix-ins (like chocolate chips) to make sure they're labeled gluten free as well.
Can I make these dairy free?
Yup. Just choose dairy free chocolate chips and ensure your protein powder doesn't contain milk ingredients. The rest of the recipe is already dairy free.
Can I use a different sweetener?
Yes. Instead of chocolate date syrup, you can use honey, maple syrup, agave or even mashed Medjool dates blended with a little water.
Related Recipes
Be sure to try these fun breakfast ideas next:
Pumpkin Banana Chip Chocolate Muffins
If you make these Chocolate Breakfast Cookies and loved them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Chocolate Breakfast Cookies
Equipment
- 1 bowl
- 1 mixing spoon
- measuring cups and spoons
- 1 baking sheet
Ingredients
- 2 cups gluten free oats
- 1 tbsp vanilla protein powder
- 1 tsp cinnamon
- dash salt
- 2 tbsp chocolate date syrup
- 1 tsp vanilla extract
- 1/2 cup almond butter
- 2 ripe bananas
- 1/2 cup pumpkin seeds
- 1/2 cup mini chocolate chips
- ¼ cup cacao powder
Instructions
- Preheat oven to 350°F and gather your ingredients.
- Combine all ingredients in a bowl.
- Scoop cookies onto greased baking dish.
- Gently flatten with a spoon.
- Bake for 10-12 minutes. Enjoy!
Lauren
Jessalyn
Is there a substitute for the banana? I hate bananas. Lol
Lauren
I haven't tried anything besides a banana. The banana helps bind it together so unfortunately I wouldn't recommend swapping it!
Dana
Where do you get, or how do you make, chocolate date syrup?
Lauren Less
I used Date Lady brand! You can also use plain date syrup, honey or maple syrup!