Oatmeal chocolate chip muffins Oatmeal chocolate chip cookie muffins

Oatmeal Chocolate Chip Cookie Muffins Recipe

by Analiese Trimber

Outline of two people

12 servings


35 Minutes



  • Muffin tin
  • Muffin tin liners
  • Whisk


  • ¼ cup Flaxseed meal
  • ½ cup + 2 tbsp Water
  • ½ cup Cashew butter
  • ⅓ cup Plant-based milk
  • ¼ cup Avocado oil
  • 1 tsp Vanilla extract
  • 1 cup Rolled oats
  • 1 cup Oat flour
  • 1 cup Coconut sugar
  • 2 tsp Cinnamon
  • ½ tsp Baking soda
  • ½ tsp Sea salt
  • ⅓ cup Vegan chocolate chips


  • 1
    In a small bowl, whisk together flaxseed meal and water. Let sit and gel together for about 10 minutes, stirring halfway through.
    Preheat oven to 350℉ and line a muffin pan with liners.
  • 2
    In a large bowl, whisk together flax egg, milk, cashew butter, avocado oil, and vanilla extract until smooth.
  • 3
    Add oats, oat flour, coconut sugar, cinnamon, baking soda, and sea salt and stir until fully combined.
  • 4
    Add chocolate chips and stir to combine one more time.
  • 5
    Transfer batter to muffin pan and bake for 15-20 minutes, or until muffins are golden and a toothpick comes out clean.

Our Favorite Cookie Meets Our Favorite Breakfast Pastry

There’s nothing quite like the intoxicating smell of freshly baked cookies, and oatmeal chocolate chip just so happen to be some of our favorites. You can’t really go wrong with toasted oats and spices, and these oatmeal chocolate chip cookie muffins are the perfect way to merge our favorite cookie with our favorite breakfast pastry. Best enjoyed warm and gooey from the oven, these cinnamon-spiced muffins taste like dessert, but have only 277 calories per serving, along with 14 grams of healthy fats and 5 grams protein.

To keep our oatmeal chocolate chip muffins refined sugar-free, we use coconut sugar to lightly sweeten them. This combination of caramel flavor from the coconut sugar and nuttiness of the cashew butter come together with cinnamon for an unreal flavor combination that lends itself to something much more sinful than the ingredients make it. Throw in some avocado oil and plant-based milk to round out the wet ingredients. We also use flaxseed meal mixed with water to form a flax “egg,” which is one of the best vegan egg substitutes for baking.

Another great thing about these oatmeal chocolate chip cookie muffins is that they are nut-free, making them friendly for people with varying diet types. Instead of almond flour or other nut-based flours, we opt for a combination of rolled oats and oat flour for dry ingredients. Last but not least, we can’t forget a healthy amount of vegan chocolate chips. Try not to eat the entire batter before you scoop it into your muffin tins and bake until golden brown! Following a plant-based meal plan has never been so delicious!

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