Healthy Breakfast Cookie

Boy, oh boy do I have an awesome treat for you today! Put down your toast, cereal or whatever else you’re having for breakfast and get to work on making this healthy breakfast cookie! Loaded with heart-healthy oats, peanut butter and Greek yogurt, this easy-to-make and high-protein breakfast really does taste like dessert and is filling enough to keep you going way beyond lunch!

Healthy Chocolate Chip Breakfast Cookie | This simple healthy breakfast cookie recipe is loaded with protein! Made with oats, peanut butter and chocolate chips, it only takes 1 minute to cook in the microwave and tastes like a blend between an oatmeal cookie and a chocolate chip cupcake!

I’ve said it loads of times before and I’ll say it again. The best healthy breakfasts in the world are the ones that taste like dessert. The ones that when you take the first mouthful you’re genuinely shocked that you’re eating something low in calories and high in nutrition. Just like theseΒ chocolate chip cookie dough overnight oats, this healthy breakfast cookie honestly tastes so good that you’ll swear you accidentally made yourself a naughty mug cake instead of a wholesome breakfast.

Healthy Chocolate Chip Breakfast Cookie | This simple healthy breakfast cookie recipe is loaded with protein! Made with oats, peanut butter and chocolate chips, it only takes 1 minute to cook in the microwave and tastes like a blend between an oatmeal cookie and a chocolate chip cupcake!

That’s right – this awesome healthy breakfast cookie is made in the microwave in just 1 minute! Stir the basic 7 ingredients together, scoop it into a cute ramekin (I love these ones. They’re the perfect size for microwave mug desserts!) and bang it in the microwave for 60 seconds. Bish, bash, bosh and you’ve got yourself the best healthy breakfast ever!

Healthy Chocolate Chip Breakfast Cookie | This simple healthy breakfast cookie recipe is loaded with protein! Made with oats, peanut butter and chocolate chips, it only takes 1 minute to cook in the microwave and tastes like a blend between an oatmeal cookie and a chocolate chip cupcake!

If you’ve ever tried an oatmeal mug dessert before, you might be pretty sceptical about the texture of this healthy breakfast cookie and think it might be more like gloopy oatmeal than a cookie. But look at that beautiful specimen above. Does that look like oatmeal to you? Nope!

The whole wheat flour in this recipe makes a huge difference to the texture. It really is like a perfect blend between a dense and chewy oatmeal cookie and a light and fluffy chocolate chip cupcake. And what else could you want in a healthy breakfast?

Healthy Chocolate Chip Breakfast Cookie | This simple healthy breakfast cookie recipe is loaded with protein! Made with oats, peanut butter and chocolate chips, it only takes 1 minute to cook in the microwave and tastes like a blend between an oatmeal cookie and a chocolate chip cupcake!


5 from 2 votes
Print
Healthy Breakfast Cookie
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 
Servings: 1 serving
Ingredients
  • 1/4 cup oats
  • 2 tablespoons whole wheat flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon brown sugar can substitute sweetener
  • 1 tablespoon chocolate chips
  • 1 teaspoon peanut butter
  • 3 tablespoons Greek yogurt
Instructions
  1. In a small bowl stir together the oats, flour, baking soda, sugar and chocolate chips. Mix in the peanut butter and Greek yogurt until totally combined. 
  2. Scoop the batter into a lightly greased 1-cup ramekin. I love these ones.  Cook in the microwave for 60 seconds, until spongey but there's still a small gooey bit on the top.

  3. Leave for a few minutes to cool slightly before eating.

Recipe Notes

Inspired by Oatmeal Breakfast Cookie

Comments

  1. Just made this this morning! I was leery of these microwave-in-a-bowl recipes but I approve! We have a newer microwave and it took somewhere btwn 50-60 seconds, but I checked@50 secs just in case. Tasty and good texture. And healthy you say? Win win win. Might try putting the dry ingredients together ahead of time to make mixing even faster in the mornings

  2. This is perfect, except yy daughter is allergic to peanuts and tree nuts. Unfortunately I do not like to use the substitute “peanut” butters (like sunflower, etc.) as they look too much like peanut butter. I can’t take the risk. Can you suggest an alternative to peanut butter in your recipe? Thank you!

    • This is a tough one.
      I would suggest Nutella, but I’m assuming she’s allergic to hazelnuts, too?
      The peanut butter is added partially for taste and partially for texture, so I think the same amout of room-temperature (or even melted) butter is probably your best bet.
      I hope this helps! πŸ™‚

  3. Oh my gosh, these are so delicious! I package up the dry ingredients and keep in zip-loc bags so I can make them quickly. I sometimes add coconut and pecans. Yum!

  4. LOVE this recipe. I found it searching for a healthy mug cookie dessert option last night to satisfy my sweet tooth. I made this and it was amazing! Just what I needed and I didn’t feel badly about eating it. I can’t wait to surprise my kids with it for breakfast one morning. Thanks for the recipe!

    • Thank you so much, Christie! I know it says ‘breakfast’ in the title, but that’s just because it includes oats, really. I often make it for dessert, too! Way healthier than a regular cookie πŸ™‚

  5. Is there something you can suggest as a substitute for the yogurt? I’d like to make this but we don’t have any yogurt at the moment.

    • Instead of 3 tablespoons of yogurt, you could try 2 tablespoons of milk or 3 tablespoons of apple sauce. I haven’t personally tried the healthy deep-dish breakfast cookie with any of these substitutions, but I think either of them would be the next best thing to yogurt.

  6. Wow. I’m impressed by those ingredients – it’s a great healthy combination. And just one minute to make in the microwave – it’s the answer to my morning breakfast prayers although I could easily sink into one of these for dessert too.

  7. I have never been a big breakfast eater, but I bet this could change my my mind. I am happy that you used whole wheat flour in the recipe. So yummy and such good ingredients.

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