Flourless Oatmeal Breakfast Cookies

Flourless Oatmeal Breakfast Cookies via forkknifeswoon.com

Other title possibilities include:

“A Healthier Chocolate Chip Oatmeal Cookie.”

“Don’t Judge a Cookie by its Cover.”

or, “Any Cookie is a Breakfast Cookie with the Right Attitude.”

We’re wandering away from the traditional flour, butter and sugar – that are the basis for most of the sweet recipes around here – and headed into wholesome, hippie territory.

Oh, so delicious hippie territory.

Flourless Oatmeal Breakfast Cookies via forkknifeswoon.com

Now these may not be the sexiest of cookies, but what these beige, craggly cookies may lack in appearance, they more than make up for in flavor and good ingredients. After all, it’s what’s on the inside that counts, right?

These chocolate-studded oatmeal cookies aren’t overtly sweet, and are loaded with more protein and fiber than your standard cookie – thanks to rolled oats and nutty almond meal – making them ideal for morning snacking.

Visually, they almost verge on scone territory, but don’t let that fool you into thinking these are the parched, crumbly sort of baked good that nightmares are made of. Nope, these breakfast cookies are soft and tender, just ever-so-chewy, subtly sweet, and super tasty.

My recipe is adapted from these breakfast cookies, and I love love love that the dough comes together in a food processor. As a result, it’s all mixed together in about five minutes, and scooped onto cookie sheets in less time than it takes for our oven to preheat. The gently mounded little cookies mostly hold their shape of a cookie scoop while baking, spreading and puffing ever so slightly. After just 15 minutes in the oven, these babies are ready to be devoured.

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Flourless Almond Oatmeal Breakfast Cookies


  • 2 cups old-fashioned oats
  • 1 to 1-1/2 cups almond meal/flour*
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine-grain sea salt
  • 1 large egg
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup dark chocolate, chopped


  1. Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper. Set aside.
  2. In a food processor, pulse together the oats, 1 cup of almond meal, baking soda, cinnamon, and salt until you have a grainy “flour.” Some larger oat pieces may remain.
  3. Add the egg, melted coconut oil, maple syrup, and vanilla, and pulse until combined, and a thick, scoop-able dough forms. Add up to another 1/2 cup of almond meal, as needed, if the dough seems too wet. Add the chocolate, and pulse until evenly dispersed.
  4. Use a cookie scoop to scoop into 1-1/2-inch mounds. Place on the prepared baking sheets, about 2-inches apart.
  5. Bake for 13-15 minutes, until golden and gently puffed. Let cool for 5 minutes on the baking sheet.


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  1. 11.30.16
    Gabriel said:

    I love all of your recepies, thank you for sharing them!!
    I just wanna know how can I replace the sea salt, not just in these but others recepies???
    Thank you very much!!

    • 11.30.16
      Gabriel said:

      Sorry for the mistakes…
      I meant recipes…

  2. 3.16.16
    Allie said:

    I am all about a cookie that is acceptable for breakfast and I personally vote for “Any Cookie is a Breakfast Cookie with the Right Attitude”

    • 3.17.16
      Laura said:

      I’m with you 🙂 Thanks, Allie!!

  3. 3.4.16

    Oh my gracious, these look so good. Love cookies for breakfast! 😉

    • 3.6.16
      Laura said:

      Me too! 🙂 Thanks, Stephanie!

  4. 3.4.16
    Katrina said:

    I’m gonna go with alternative title #2 OR #3! Dang, these cookies sound unbelievably delicious for breakfast or a snack! I love the almond flour in these. A really great way to pack some protein in there!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.