Cherry Chocolate Chip Breakfast Cookie Recipe

Name: Cherry Chocolate Chip Breakfast Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Oats; 1/2 cups White Whole Wheat Flour; 1/3 cups Ground Flaxseed; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1/4 cups Brown Sugar; 1/4 cups Agave Nectar (or Honey); 1/2 cups Unsweetened Applesauce; 1 whole Egg; 2 Tablespoons Butter, Melted; 1 teaspoon Vanilla Extract; 1/3 cups Sweetened Dried Cherries; 1/3 cups Mini Semi-sweet Chocolate Chips

Servings: persons

1-1/2 cup Oats
1/2 cups White Whole Wheat Flour
1/3 cups Ground Flaxseed
1 teaspoon Baking Soda
1/4 teaspoons Salt
1/4 cups Brown Sugar
1/4 cups Agave Nectar (or Honey)
1/2 cups Unsweetened Applesauce
1 whole Egg
2 Tablespoons Butter, Melted
1 teaspoon Vanilla Extract
1/3 cups Sweetened Dried Cherries
1/3 cups Mini Semi-sweet Chocolate Chips

1
Preheat oven to 350 F.
2
Run oats through your food processor to break them up a bit. Combine oats, flour, flax seed, baking soda and salt in a small bowl and mix well.
3
In a medium size mixing bowl thoroughly combine your sugar, agave nectar, applesauce, egg, butter and vanilla.
4
Combine the dry ingredients with the wet and mix well. I didn't use beaters but you certainly can. Gently mix in the cherries and chocolate chips.
5
Spoon onto greased cookie sheets in 2 tablespoon sized scoops. Make sure to leave a couple inches in between each. I got 17 decent sized cookies out of it. Bake at 350 F for about 10 minutes. As always, every oven is different so at around the 8 minute mark, check them. Remove from oven.
6
That's it. Now you have an easy, grab-and-go breakfast (or snack) that you can be confident will sustain you throughout the morning. Happy baking!
7
Note: If you (by some small miracle) found unsweetened cherries, you might think about adding a couple tablespoons of sugar to your dough. And also, please let me know where you found those babies!

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cup Oats, 1/2 cups White Whole Wheat Flour, 1/3 cups Ground Flaxseed, 1 teaspoon Baking Soda, and more.

Yes, Cherry Chocolate Chip Breakfast Cookie falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Chocolate Chip Breakfast Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions