Need a quick and easy breakfast that can be made ahead? These chocolate chip orange oatmeal breakfast cookies are just that! They are quick and easy to make and they are easy to make ahead to keep on hand for busy days. They also taste great!
Who doesn’t love the idea of a cookie for breakfast? Especially when it involves chocolate!
I developed this recipe recently for a new gluten free project that I am working on. My family loved these breakfast cookies and I realized that although this recipe was gluten free, it was a also a regular recipe that anyone can enjoy. The only thing you do to make these gluten free is use gluten free oats. So you can easily make them for anyone by using regular oats.
I knew I had to share these cookies with you because not only are they delicious, the timing is perfect for back to school. These breakfast cookies work great for making ahead and keeping in the fridge or freezer for busy mornings.
My kids like these cookies warm when they eat them for breakfast so they usually heat them up in the microwave, but they will also eat them cold for a quick snack. So these cookies are also great for lunch boxes as well.
I use quick oats in these because we like the texture a little better with quick oats. But you can also use old fashioned oats or a combination of both and it works fine.
If you are gluten free be sure to use gluten free oats.
Now go make a batch of these so that you have a quick and easy breakfast for this week!
Now for the recipe!!
- 3 cups quick-cooking oats ( I use gluten-free quick oats)
- ½ cup brown sugar
- 2/3 cup orange juice
- 2 tablespoons butter, melted
- 2 eggs
- 2 teaspoons baking powder
- ¾ teaspoons salt
- 2 teaspoons vanilla
- ¾ cup chocolate chips
- Preheat oven to 350 degrees.
- In a bowl combine oats, brown sugar, orange juice, butter, eggs, baking powder, salt, and vanilla. Stir until well combined.
- Stir in chocolate chips.
- Drop by the large spoonful onto a cookie sheet. It makes about 15 cookies.
- Flatten cookie slightly.
- Bake for 10-11 minutes or until cookies are set.
- Serve immediately or store in refrigerator and reheat.
For a dairy-free version use coconut oil in place of butter and use dairy-free chocolate chips.
Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 163mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 3g