Chocolate Chip & Oat Breakfast Cookies




  • 1 cup buttermilk
  • 1 cup Udi’s Steel Cut Oats with Currents, Flax, & Chia
  • ¾ cup amaranth flour
  • ¾ cup almond flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ cup butter, softened
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup dark chocolate chips
  • ¼ cup dried cranberries or dried cherries, optional
  • Turbinado sugar, optional


  1. In a saucepot, bring buttermilk to a low simmer of over medium-low heat. Remove from heat and add oats. Allow the oats to soak for 30 minutes.
  2. While the oats are soaking, whisk together flours, salt, baking powder, salt, and cinnamon in a large bowl.
  3. Preheat oven to 375°F. With an electric mixer, beat butter and sugar until creamy and fluffy, about 3 minutes. Add oats and milk, egg, and vanilla extract. Stir until combined.
  4. Add wet ingredients to dry and stir until combined.
  5. Fold in chocolate chips and cranberries or cherries.
  6. Line a cookie sheet with parchment paper. Spoon batter using ¼ cup measurements onto cookie sheet, leaving 2 inches between each cookie.
  7. Lightly sprinkle each scone with a pinch of Turbinado sugar.
  8. Bake at 375°F for 20 minutes or until golden brown. Cool on wire rack. Serve.


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