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What could be better on a Tuesday than a cookie for breakfast?

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

And a cookie with chocolate chips too. Really, I do not think you should do cookies without chocolate unless they happen to be cute little Christmas sugar cookies, for which I’ll make an exception. Christmas freak? Yes, that would be me.

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

I made these cups with the idea of back-to-school in mind.

Actually, I have made a lot of things recently with back-to-school in mind. I guess I kind of like having a “special occasion” to plan recipes around. Not that school starting is a special occasion, but you get the idea.

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

I wanted them to be on the healthier side, but still sweet and delicious. I wanted milk involved because I will always be a milk and cookies girl. It’s what my mom tought me and I know I say this all the time, but she tought me well.

Here is the thing, well I sort of wanted these to be an on the go breakfast, the whole milk in an oatmeal cookie cup didn’t work quite like I planned. Yes, these do leak a little. Not TOO bad though if you use a thick whole milk or my favorite canned coconut milk. Really we all know the thick stuff is better anyway, so just use that. You could also use yogurt, but I personally did not love the tangy yogurt mixed with my cookie. Again though, I am a milk and cookies girl. If yogurt is more your thing, go for it.

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

Now if you are doing these as a dessert and not for breakfast??? Oh my gosh, you have to do two things: One, eat these while still warm. You should really do this no matter what though, because nothing beats a warm oatmeal chocolate chip cookie. Two, vanilla ice cream, vanilla bourbon ice cream, or just any ice cream. Scoop a few scoops into a warm bowl and holy freaking yum. That is a good dessert – and not too bad for you either.

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

Surprisingly, these are gluten-free and vegan. I have not a clue how that happened, but after two failed batches I ended up with these, and they are just about perfect. The upper edge gets a little crispy, but the bottom and sides stay nice and soft. It’s the best combo.

They are even a breeze to make. No mixer required, just two bowls and not even forty-five minutes of you time. Plus, the pay off is huge. Everyone loves these – and loves the idea of a cookie bowl for breakfast. Who wouldn’t?

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

Oh, and these breakfast cups are also perfect on the go. If you have milk or yogurt great, if not they’re still delicious all by themselves.

Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

Oatmeal Chocolate Chip Cookie's 'n' Milk Breakfast Cups.

Prep Time 10 minutes
Cook Time 10 minutes
Freeze/Rest 20 minutes
Total Time 40 minutes
Servings: 12 Cups
Calories Per Serving: 279 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • In a large mixing bowl mix together the oats, ground flax and salt.
  • In a medium glass bowl combine the maple syrup and peanut butter. Microwave on high for 1 minute or until the maple syrup is bubbling. Stir to combine the melted peanut butter (or whatever butter you are using) with the maple syrup. Add the coconut oil, mashed banana and vanilla. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
  • Meanwhile preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with butter, oil or cooking spray.
  • Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups. If the dough is sticking to your hands try wetting them lightly, but I found just using my messy hands worked best.
  • Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully dump the cups out.
  • Allow the cups to cool or eat warm (DO THIS!). Serve the cups IN A BOWL and pour in some thick milk. Do not use skim milk for this, whole milk or thick canned coconut milk is best. Garnish with fresh berries, chocolate chips and nuts. EAT!


*Feel free to use your favorite nut or seed butter here. **For best results and less leaking make sure to use thick whole more or canned coconut milk. I used canned coconut milk and it worked great, but you guys no matter what these will leak. SERVE IN A BOWL. Cookies adapted from my [Oatmeal Chocolate Chip Cookies |].
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Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups | @hbharvest

Now that’s a good breakfast bowl!

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  1. I make this all the time for my grandsons aged 11 and 14! EXCEPT: I go healthier. I only use one cup of choc. chips in the “batter” and I use just a scant 1/4 c of canola oil. It doesn’t need a full 1/4 cup to stay together. I also wear vinyl gloves when forming the cups…so much faster and easier!! I also use low sugar vanilla or plain almond milk to serve it along with berries of any kind, banana slices and a drizzle of low sugar Hershey’s chocolate syrup over everything! I heat up the cups with berries and bananas first, then the milk, then put it all together and microwave a final time for like 10 seconds. The boys love the chocolate on top but I use far less chocolate than another cup of chocolate chips!! Their favorite breakfast by far!

  2. I just need you to know how much I appreciate this recipe! My boys are over the moon when they come home from school to these. I sub the flax with chia and peanut butter with soy butter (allergies). I also made thumbprint cookies with this recipe – Skip the chocolate chips, and filled them with apricot jam on a cookie sheet. So good!

  3. Just made these! So wonderfully delicious! Me and my 1 yr old loved it! Praying my 3 yr old will eat these! Can I freeze them? Thanks!

  4. I lead a weight loss and support group and look for healthy recipes that still allow the members to have treats as they are not like me who just went cold turkey 3 years ago, no more desserts or sweets. Can you provide the nutritional breakdown with your recipes? I cannot use them if that is not included. Thanks so much.

    1. Hi! unfortunately, I do not have that info. You can calculate it online if you are interested. Sorry I could not be of more help!

  5. Made these today and they are absolutely delicious! I had two small ones for lunch with Skyrr yogurt and it was perfect! Hope these aren’t like 200 cal a piece haha
    thanks for the lovely recipe!

  6. These are fanastic! I love the ingredients and how amazing they turned out, even without flour. I made a bunch and am freezing them for when I need breakfast in a jiffy. I added a dash of cinnamon and made them with peanut butter. Fabulous recipe..this one is a keeper folks. 🙂

    P.S. I’ve been a big fan of your site for a few years now. I still check it every other day for updates. Your recipes are all top notch and I love your style/flair with everything. You make me so excited to bake/cook!

  7. I would totally get up just a little bit earlier than usual if I knew I could have these bad boys for breakfast!! 🙂 Yum! Pinned!

  8. Oh my!!! Your creativitiy, photography, and delicious recipes blow my mind everyday!
    This is no exception.
    I am so making these breakfast cups this weekend. 🙂