Breakfast Cookies
These decadent breakfast cookies are loaded with oats, peanut butter, chocolate chips, and protein. Perfect for a sweet, healthy, delicious breakfast or afternoon snack!
Looking for more creative breakfast recipes? Then try my apple cinnamon oatmeal and my cranberry orange bread!
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Why These Cookies Are So Good
What better way to start you day then with a cookie? Especially one you don’t have to feel guilty about!
These Breakfast cookies are loaded with healthy ingredients that will keep you full throughout the day. There is no butter or oil in these cookies; just healthy, natural ingredients.
To sweeten the cookies I add a bit of maple syrup and a little brown sugar. You can substitute honey in place of the maple syrup if you prefer. For protein and fiber I add in old fashioned oats and peanut butter. Both of these ingredients give you a quick energy boost and help to keep your full throughout the day.
These easy breakfast cookies are a great grab and go breakfast or snack!
Key Ingredients
- Whole Wheat Flour: I opted for this over all-purpose flour because it has more protein and a nuttier flavor. You could also use almond or coconut flour for a gluten-free option.
- Unsweetened Apple Sauce: This serves as the sweetener in these breakfast cookies. Read the label before using! Traditional apple sauce is loaded with added sugar.
- Honey or Pure Maple Syrup: This also sweetens the breakfast cookie dough without having to use any refined sugars, as well as helps to bind the dough together along with the egg.
How To Make Them
These breakfast cookies are super easy to make. 20 minutes and two bowls is all that is needed. No mixed required!
- Combine the dry ingredients in one bowl and the wet ingredients in another.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Portion out heaping tablespoon cookies onto a baking sheet lined with a silicon mat. Smash the cookie down to flatten it out. (Cookies do not puff up or spread a lot in the oven.)
- Bake for 9-10 minutes or until slightly browned and they appear firm. Cool for a couple of minutes on the baking sheet and transfer to a wire rack to cool completely. Enjoy!
Variations
The best thing about these cookies is that you can experiment with some of the ingredients. I like to add in flax seed or wheat germ to the cookies if I have them on hand. Nuts, dried fruit, shredded coconut, and even finely shredded carrots can also be added. Have fun with it!
Storage Instructions
- Store leftover cooled breakfast cookies in an airtight container or plastic bag at room temperature for up to 5 days. Great for meal-prepping ahead of a busy week when you’ll need a grab-and-go breakfast!
- Freeze the raw dough for up to 1 month or cooked cookies for up to 3 months in an airtight, freezer-safe bag or container. Cook the dough from frozen, or allow it to come to room temperature, as instructed in the recipe card. It may need a couple of extra minutes if frozen.
If you love these cookies then you’ll love my cookie in a mug recipe!
More Breakfast Recipes
- Super Easy Breakfast Bake
- Shakshuka
- Overnight Blueberry French Toast Bake
- The BEST Zucchini Muffins
- Chewy Chocolate Chip Granola Bars
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Breakfast Cookies
Ingredients
- 2 1/4 cup old fashioned oats
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/3 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 3 tablespoons light brown sugar
- 1 large egg
Instructions
- Preheat oven to 350 degrees. Combine oats, flour, cinnamon, baking soda and chocolate chips in a large bowl.
- Combine peanut butter, apple sauce, maple syrup, brown sugar and egg in a medium bowl.
- Add the wet ingredients into the dry ingredients and stir to combine.
- On a baking sheet lined with a silicon baking mat or parchment paper, portion out heaping tablespoon cookies. Smash the cookie down to flatten it out. (Cookies do not puff up or spread a lot in the oven)
- Bake for 9-10 minutes or until slightly browned and they appear firm. Cool for a couple of minutes on the baking sheet and transfer to a wire rack to cool completely.
