A giant, single-serving oatmeal chocolate brownie breakfast cookie.
Two days ago, my original Overnight Breakfast Cookie post went viral.
I’ve had other recipes go viral in the past… but never this rapidly!
It’s been so much fun to see how many of you have already made your own breakfast cookies – I love seeing the flavors you’ve been coming up with and all of the breakfast cookie pictures you’ve been posting on social media.
The fact that so many people are trying one of my recipes makes me ridiculously happy. If you somehow missed the original post, you can find that recipe here: The Overnight Breakfast Cookie.
Thank you SO much to everyone who has been sharing the recipe!!!
As soon as I saw how much love there was for the original breakfast cookie recipe, I naturally had to change my posting schedule for today in order to get a chocolate version up, because I fully believe there should be a chocolate version of just about everything.
It also gives me a chance to answer some common questions you’ve been asking about the recipe, so here goes…
Common Breakfast Cookie Questions:
1. If I don’t want to use protein powder in the recipe, what can I substitute?
You can substitute an equal amount of either pb2 or your favorite flour for the protein powder. I’ve tried oat flour, and I know many readers have been making the recipe with almond flour.
2. Do I cover the cookie before it goes in the fridge?
I’d recommend gently placing a paper towel on top or leaving it uncovered. Sealing it with saran wrap would seal in moisture and thus not allow the cookie to firm up overnight.
3. Can I bake the cookie in the oven?
I’ve never done it, but I don’t see why not. Be sure to report back with results if you try it before I do.
Going back to this chocolate version…
I decided to add a few chocolate chips to the batter and cover it with homemade Healthy Nutella.
This turned out to be a good decision, for the obvious reason that a nutella breakfast cookie > no nutella breakfast cookie. That’s just basic math right there.
If you make the recipe, be sure to rate it in the comments below or tag me on facebook or on Instagram.
Chocolate Brownie Breakfast Cookies
(Single Lady Chocolate Breakfast Cookie)
Adapted from the original Overnight Breakfast Cookie
Chocolate Brownie Breakfast Cookies
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1/2 cup rolled oats
- 1/2 cup mashed banana or applesauce
- 2 tbsp milk of choice
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
- 1 tbsp cocoa powder
- 1/2 tbsp protein powder (or flour, such as oat or almond flour)
- 1-2 tbsp nut butter, or allergy-friendly sub
- optional 1/4 tsp instant coffee granules
- optional add-ins, such as chia seeds, shredded coconut, or mini chocolate chips
Instructions
Stir everything together. Spread out on a plate. Refrigerate overnight, either uncovered or with a paper towel placed gently on top. Frost if desired (I used my healthy nutella recipe linked earlier in this post), or add toppings such as melted almond or coconut butter. Enjoy!
Some of my other recipes that have gone viral:
(Over 10,000 shares on facebook)
(Repinned on Pinterest over 1 million times)
This is by far my blog’s most popular recipe, with 2,500 comments and over 8 million views. If you haven’t tried these brownies yet, they are highly recommended!
Juliette | Namastay Traveling says
I can see this being a breakfast, afternoon snack and after-dinner cookie for me! YUM!
Whitney says
Boy, oh boy! I can’t wait to try that this weekend. Oh darn, another reason to make your healthy Nutella. Twist my arm. 😉
*sigh* If only math had been that simple in school. Could’ve saved my parents a ton of money on tutors for me…
TaraSz says
LOL!!! Nutella > no Nutella is my kind of math.
Paige Flamm says
These cookies look amazing! I can’t wait until we get into our new house and I can cook again!
Paige
Mc says
Almost didn’t make it to the fridge lol! Incredibly tasty, thanks!!
Cassie Tran says
Amazing as always! I am thinking about making oat cookies for breakfast today, actually! Haha, what a coincidence!
Mel says
I tried calculating the calories but keep getting around 350..? The oats alone are 150 calories then + 1 tbsp almond butter (90 calories a tbsp) is already at 240 which is above the provided calorie count in the nutritional facts and that’s before adding anything else. Please let me know if I’m doing something wrong; these look amazing!
Steph says
Mel, the calorie count does appear too low, but that seems common on CCK recipes. Don’t know if that’s due to quirks of the calculator being used, portion sizes, which ingredients after included in their full measure, etc…
Jason Sanford says
It might be an issue with Calorie Count’s nutrition calculator. I know if you are not careful with that one, it sometimes gives inaccurate calorie information for certain ingredients.
Bites for Foodies says
I always make healthy version of cookies and 99% of the time oats are in there!!! I’ve never thought to make one big cookie…like a pancake cookie! Such a cool idea. I’m going to do this the next time I make cookies for the kids!
http://www.bitesforfoodies.com/recipes/the-best-oatmeal-raisin-cookies/
http://www.bitesforfoodies.com/recipes/chocolate-chia-oatmeal-cookies/
Danielle says
This tasted great! I am a college student so it’s not often that I get to have a chocolatey delicious breakfast. I made this recipe this past weekend with some chopped up almonds. It was the perfect treat to wake up to after a long night of studying 🙂
Nina says
I loved this!!!! So delicious.
Lauri Edwards says
Hi katie, have you ever attempted baking with jicama? I am wanting to find a way to prepare it that is tender? I am thinking maybe grating it. What do you think? With it having so much moisture in it, maybe it would be go9d for chocolate cake?
Would appreciate any input you may have.
Thank you for your time.
Lauri Edwards
Chocolate Covered Katie says
Sorry, have never tried eating it any other way than raw… but definitely feel free to experiment! 🙂
Amanda Edelson says
Mine was delicious but basically the consistency of overnight oats, it didn’t really firm up. Does this mean I should have added more flour?
Jason Sanford says
I think it’s supposed to have a soft eat-with-a-spoon texture, as seen in the video. If you want a harder texture like a real oatmeal cookie, maybe try baking it? Could be a fun experiment!
Chelle says
I wondered the same thing regarding consistancy. I was expecting it to firm up (like the no-bake oatmeal, PB, chocolate cookies that have a lot of sugar in them), but it didn’t. I was wondering if it was because I used applesauce and perhaps the amount of applesauce should be less than if using a banana?
April says
Has anyone tried baking this? If so results and taste.
Sara says
I’m obsessed with this recipe! It’s so filling and satisfying. I topped mine with strawberries and pb2.
Jennifer says
I had this cookie for breakfast this morning and it was so good! It was also a lot more filling than I thought it would be. I will definitely be making this recipe again 🙂
Grace Achord says
I’m not sure why, but mine came out barely edible. I used applesauce and that’s all I could taste. I added a bit of sugar and a bit of almond flour to steady it, but it was still not something I’ll want to eat again.
Chelsea says
So easy to make and absolutely delicious. Definitely going into the recipe book. Thank you, thank you times a million!
Denise says
I made this and it was delicious, but the recipe made so much that I split it into 2 “cookies”. I put it onto 2 plates overnight. The “cookie” was still so soft that I wouldn’t be able to pick it up at all, i’d have to eat it with a spoon, and and I didn’t want to do that, so I baked it at 350 for 9 minutes. I had anticipated the possibility of having to do this when I put the cookies on the plates the night before, so I put them on wax paper – I just transferred them on the wax paper to the cookie sheet and baked them. They firmed up enough that I can pull off pieces and eat them like a very soft cookie, but still have the gooey “underdone” texture of the oatmeal cookie that I thought they’d have when I put them on the plate the night before.
I usually like a firm, crispy cookie, but this soft gooey cookie is ok for me for breakfast. The size is perfect at half the recipe, there is no way I could eat the whole recipe in one sitting. So I got 2 cookies out of one batch.
Used PB2 and also peanut butter, so the chocolate peanut butter taste was a bit strong. I would probably tone down the pb next time!
Winni says
This recipe just won my heart. Thanks for sharing it with us. This can be the perfect breakfast for all of us.
Reena says
I think the whole point of this recipe is – it has to be gooey so… also if you like more Protein and less Fat you could add cottage cheese but then I used bowl where oats can sit overnight more loosely and add cottage cheese in the morning. I would guess you would like that Katie! Ofcourse cocoa powder goes in it too.
Retha Allman says
Cookies for vegans! Go get some meat and make a perfect bbq. Eat meat!
Nicki says
So delicious, my children can be fussy at breakfast with the ‘healthy’ options I provide but this was a winner! Along with breakfast oat bar!!
Brian Johnson says
I’ll be making this tonight!
Sandra says
WOW!! Made this tonight and tried the “dough” holy crap its soooo good. I have an awful, awful sweet tooth in the evening and this will be a LIFESAVER. Between nice cream and this I’m one happy “sweet tooth ” of a girl!! Thank you!!⚘❤
H+H says
This is amazing! We left out the protein powder and didn’t replace it with anything, but followed the recipe otherwise, and this turned out great! We’re really surprised with how chocolatey and sweet this was without any added sugar—we would definitely make this again!