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5 from 2 votes

Oatmeal Chocolate Chunk Breakfast Cookies

A healthier chocolate chip cookie made with no flour or refined sugar and perfect for breakfast or anytime.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 cookies
Calories 314kcal


  • 6 ounces pecans, finely chopped 170g
  • 10 ounces walnuts, finely chopped 283g
  • 2 cups old fashioned rolled oats 175g (Use gluten free if needed)
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ cup coconut oil, melted 120mL
  • ½ cup agave nectar 120mL
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 7 ounces dark chocolate, chopped into chunks 200g


  • Preheat oven to 325°F. (Note: this recipe works best if you have a food processor.) Grind up the nuts in the food processor until finely ground. Transfer to a large bowl. Stir in the oats, baking powder, cornstarch and salt. Make a well in the center of the mixture; add oil, agave, eggs and vanilla. Stir until completely combined. Fold in the chocolate chunks.
  • Scoop out dough to create balls that are about 2 tablespoons. Place on a parchment lined or greased cookie sheet. Press gently with hand to flatten balls.
  • Bake 20 minutes or until cookies are light golden brown on the edges. Let cool completely on a wire rack before serving. Store covered in the refrigerator for 5 days or up to 2 weeks in the freezer.


Recipe adapted from Martha Stewart Living Magazine.


Calories: 314kcal | Carbohydrates: 18g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 68mg | Potassium: 225mg | Fiber: 4g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg