I’m a huge fan of oats, but I don’t always have time to sit down for a bowl of oatmeal before I head out for a run or a workout. Enter the Almond Butter Chocolate Chip Breakfast Cookies! These are one of the most popular recipes from my book Planted Performance.
They are made with the ingredients I would normally put in a bowl of oatmeal (and chocolate chips), all baked into a portable cookie.
I grab one or two before heading out the door and they give me a little boost to get through my workout.
Why these cookies are the perfect pre-workout snack
Eating something before a workout is important because food provides the energy for exercise. The body relies on two forms of carbohydrates for energy— the type that comes from our food and another type that is stored in our muscles and liver (called glycogen).
Your stomach is empty in the morning, so you don’t have any dietary carbs floating around the bloodstream and glycogen levels are likely low. Without those energy sources, you will feel sluggish during a workout. Even just a bite of a banana or an almond butter breakfast cookie will help you feel more energized during a workout.
Oats are a great source of carbs that take a bit longer to digest, so they will stay with you and provide long lasting energy. A little bit of pre-workout protein, like that found in flax meal or almond butter, helps prevent too much muscle breakdown.
To make these plant-based breakfast cookies, you’ll need a few ingredients:
- A flax egg: To make a flax “egg”, combine one tablespoon of flax meal with 3 tablespoons of warm water. Let it sit for at least 5 minutes until it becomes thick
- Rolled oats: There are several different types of oats on the market, but the rolled ones are the best for this recipe
- Almond butter: Although it’s a bit more expensive than other types of nut butter, it has a rich taste that really works well in these cookies
- Maple syrup: This is one of my favorite sweeteners because of its yummy flavor profile
- Dark chocolate chips: If you’re vegan, check the ingredients to make sure you find one that doesn’t contain milk.
How to make Almond Butter Breakfast Cookies
These cookies are incredibly easy to make. Throw all the ingredients together in one bowl and stick them in the oven. Here are the steps.
- Preheat the oven to 350 F.
- Make the flax “egg”. Combine the flax meal with the warm water and let it sit for at least 5 minutes. It will become viscous.
- In a large bowl, combine the oats, almond butter, maple syrup, cinnamon and flax meal mixture. Stir until well combined.
- Add the chocolate chips to the mixture and stir again.
- Press them into 2” x 2” cookies and lay on a parchment-lined baking sheet. Bake for 10 minutes.
- Take them out of the oven and let them cool.
- Store in an air tight container in the fridge for up to 5 days. Eat them cold or pop in the microwave for 10-15 seconds before eating.
Swaps & Substitutions
These cookies are only a few accessible ingredients, but there are still some substitutions you can make. Here are some of my suggestions:
- Use any other type of nut butter instead of almond butter
- Add dried fruit, like raisins or cranberries to the batter
- Add 1-2 tablespoons of unsweetened shredded coconut
- Experiment with different spices, like cardamom or pumpkin pie spice
- Swap dark chocolate chips for white chocolate chips (note: these usually aren’t vegan)
One you make these cookies once, they are going to be a repeat recipe in your household. Enjoy!
Almond Butter Chocolate Chip Breakfast Cookies
A delicious vegan healthy cookie made with oats and almond butter
- 1 tablespoon flax meal
- 3 tablespoons hot water
- 1 1/2 cups rolled oats
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 cup dark chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
Combine the flax meal and hot water in a small bowl and stir. Set aside for 3-5 minutes or until the mixture thickens slightly.
In a large bowl, combine the oats, almond butter, maple syrup, cinnamon and flax meal mixture. Stir until well combined.
Add the chocolate chips to the mixture and stir again.
Press them into 2” x 2” cookies and lay on a parchment lined baking sheet. Bake for 10 minutes.