One bowl breakfast cookies

I can’t imagine a better breakfast than a couple of chocolate chip oatmeal cookies with a cup of green tea! This is a super simple recipe (you only need one bowl or a mixer) with a vegan and gluten free option.

I added some larger chocolate chips right after baking because chocolate is never enough, right? 😛

To make this recipe gluten-free, I tried many different ingredients and I found that a combination of rice flour and potato starch was a great all purpose flour replacer in this recipe. But, because of the soft texture that this kind of flour gives, I think that it combines better with the flax egg than with the regular egg. Among all versions of this recipe, the one with rice flour/potato starch (GF) and flax egg (vegan) is actually my favorite. If you’re a buckwheat lover (I am not), you can replace the all purpose flour with buckwheat flour 1:1 and you’ll get a more “rustic” cookie.

One bowl breakfast cookies

Healthy, refined sugar free, soy free. Gluten- free and vegan option
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Snack
Keyword: oatmeal cookies
Author: Yukiko Tanzi @foodie.yuki


  • 80 grams old fashioned rolled oats (GF if needed)
  • 80 grams all purpose flour (GF if needed)
  • 80 grams light brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp pink salt
  • 60 grams odorless coconut oil, melted or sunflower seeds oil
  • 1 egg or 1 flax egg for vegan *
  • 1/2 tsp vanilla bean paste
  • 20 grams dark chocolate chips
  • 16 chocolate chunks


  • Preheat the oven to 175C/ 350F degrees. Line a baking sheet with parchment paper.
  • Add all the ingredients except coconut chips to a large bowl of a stand mixer and beat until the dough is moist and all the ingredients are combined. Mix in the chocolate chips.
  • Using your hands clump together a tablespoon of dough. Use you hands form a ball. Place on prepared baking sheet. Let some distance between the cookies because they’ll spread while baking.
  • Bake for 10 -12 minutes or until set and golden.
  • Press in chocolate chunks when they’re still warm.


*1 flax egg= 1 tbsp freshly ground flax seeds combined with 3 tbsp water. Let thicken for about 10 minutes.

Never miss a recipe!

From my kitchen to your inbox

Subscribe to Newsletter

Never miss a recipe!

From my kitchen to your inbox


  1. These cookies are amazing! My cravings are cured.
    Thank you for the recipe 🙂


Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating