Mint Chocolate Chip Breakfast Cookies
Wake up to a sweet and refreshing twist on your morning routine with these Mint Chocolate Chip Breakfast Cookies—an irresistible blend of indulgence and wholesome ingredients! Packed with rolled oats, almond flour, and almond butter for a hearty base, these cookies are naturally sweetened with maple syrup and infused with just the right amount of mint extract for a fresh, invigorating flavor. Dark chocolate chips bring a touch of indulgence, while finely chopped fresh mint leaves add an optional burst of herbal brightness. Perfectly soft and ready in under 30 minutes, these gluten-free morning treats are easy to make and ideal for grab-and-go breakfasts or snack-time cravings. Bake them ahead for a week of guilt-free, minty sweetness that’s sure to delight!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Almond butter
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Mint extract
- 1 Egg
- 0.75 cup Dark chocolate chips
- 2 tablespoons Fresh mint leaves (optional, finely chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almond flour, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In a separate smaller bowl, whisk together the almond butter, maple syrup, vanilla extract, mint extract, and egg until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix until a thick dough forms.
Fold in the dark chocolate chips and fresh mint leaves (if using) to evenly distribute throughout the dough.
Using a medium-sized cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your palm to help them bake evenly.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 370.6 g | 135% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 195.3 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 949 mg | 73% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 3100 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
