Rating: 4.5 stars 4.2
34 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

In an effort to find clean, healthy treats, I fell upon a few recipes about a year ago that inspired me. So I started playing around with ingredients and tweaking it each time. I finally produced something that my kids and husband love. In fact, I make a batch at least two times a week. I call them breakfast cookies because they are healthy enough to eat in the morning! No sugar added, naturally sweetened with honey and chocolate chips to lure the kids. No preservatives or additives, just wholesome goodness!

Recipe Summary

10 mins
10 mins
20 mins
40 mins
36 cookies


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.

  • Whisk oats, pastry flour, flax meal, cinnamon, salt, and baking soda together in a large bowl. Stir honey, egg whites, almond butter, and vanilla extract into oats mixture until dough is well-blended; mix in chocolate chips. Scoop dough into 36 balls and place on prepared baking sheets.

  • Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, lightly loosen each cookie from the baking sheet, and continue cooling on the baking sheets for another 10 minutes.

Cook's Notes:

You can substitute dried cranberries for chocolate chips, if desired.

I use two baking sheets and produce 36 cookies by using a cookie scoop.

I also prefer baking at 325 degrees F (165 degrees C) in convection mode for 8 minutes, which produces chewy cookies. Cook longer for a dryer cookie.

These cookies store well for approximately 3 days.

Nutrition Facts

79 calories; protein 1.5g; carbohydrates 15.2g; fat 2g; sodium 66.4mg. Full Nutrition