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 Peanut Butter Protein Balls!

several breakfast cookies with chocolate chips on a white plate |

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!

closeup of several raw cookie dough on a lined baking sheet|

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!

overhead view of several raw cookie dough on a lined baking sheet|


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!

closeup of several breakfast cookies with chocolate chips on a white plate with the author holding one up with a bite taken out of it |

More Breakfast Recipes

Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on InstagramFacebook, and Pinterest for all the daily updates.

Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!

closeup of several breakfast cookies with chocolate chips on a white plate |

Breakfast Cookies

4.36 from 14 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Breakfast Cookies loaded with oats, peanut butter and chocolate chips. Wonderful for breakfast or as a healthy protein packed snack!


  • 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


  • 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.
Nutrition Facts
Breakfast Cookies
Amount Per Serving
Calories 158 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 99mg4%
Potassium 155mg4%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 8g9%
Protein 5g10%
Vitamin A 13IU0%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Cookies, Healthy, Healthy Breakfast, Meal Prep


Leave a Comment

Recipe Rating

Comments - page 1/4

    • Hi Mindy,

      This recipe yields 16 cookies. I do not know the calorie count on these but I would suggest a serving size of 1 or 2 cookies per serving. I hope that helps!

      Thank you,


  • Carla

    Can you freeze these? If so, would you recommend freezing before baking or after baking? Thanks! – Carla

    • Hi Carla!

      I have not frozen these before so it is hard to say for sure. Personally I would make them, allow them to cool then freeze them. Hope this helps & you enjoy!!



  • Jennifer

    Just made these.. they taste great, a bit dry, but I like that because I love to dunk my “cookies.” One note: I did add a bit more applesauce because I couldn’t get the rest of the flour to mix in.

  • Kirsten

    I added half a cup of crasins to it as well and a little extra apple sauce it was perfect! Great recipe!

  • Alison

    I have some nutrition info. I did however modify* from the original recipe so will be slightly different for the original recipe.
    I used a Tbsp scoop which yielded 38 cookies (instead of 16).
    Info based off of MyFitnessPal App Nutrition Data/ per cookie:
    69 calories
    10.4 G Carbs
    2.6G fat
    2.1 G protein

    2.5c oats
    1/2c applesauce
    2 medium eggs
    1tsp vanilla
    I used crunchy peanut butter
    ** next time I will add 1/2 tsp salt

    Hope this helps someone. Pretty good and guilt free!

  • SarahAnn

    Hello, how and for long should these be stored? Realized I left mine on the cpunter, hoping they don’t need refrigerated. Also mine were dry as well and hard to get to stick together. is extra applesauce recommended or something else?

    • Hi!

      I would leave these at room temperature in an airtight container for up to a week. Also I am surprised to hear they were dry. Did you happen to cook longer than 9-10 minutes? Hopefully storing in an airtight container will soften them up for you.



  • Michelle

    I have a nut allergy in my home. Will the recipe do okay without the nut butter?

    • Hi Michelle,

      I would try substituting a soy nut butter or nutella for the peanut butter.



    • Shawna E.

      I made 2 1/2 batches of these today for my middle schooler and hubby to grab and go in the mornings. Here are my modifications:

      1 part wheat germ to 3 parts white flour
      1/2 the brown sugars and sub syrup with honey
      Added dried mixed berries, peanut butter and chocolate chips, 1 1/2 cups shaved almonds, 1 cup Cheerios, 2 eggs instead of 1, 2/3 c yogurt (used berry flavored), 1 1/2 c. Water. Yielded 4 dozen cookies. We bagged up each dozen into zip locked baggies. One bag on the counter (which I could hardly keep their hands out of), 1 bag went with us to a dinner engagement, and I put 2 of the bags in the deep freezer.

  • Shawna

    I forgo to smash them before sliding them in the oven but they were still really good! I added 2 TBS of flax seed and a splash of milk to make up for the added thickness and they were delicious. Thank you!

Healthy Grab & Go

Breakfast Ideas!


* I consent to receive emails from Chef Savvy