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 Breakfast 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

What’s in Breakfast Cookies?

  • 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.
  • Oats: Old fashioned oats or quick oats can be used!
  • 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.
  • Semi sweet chocolate chips: For a little sweetness! Add less to reduce calories and sugar OR use dark chocolate instead!
  • 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.
  • Peanut Butter: Creamy peanut butter adds protein and helps to bind the cookies together. Use your favorite nut butter!
  • Light Brown Sugar: Adds a little extra sweetness to the cookies.
  • Egg: 1 egg is used to help bind the cookies. To make this egg free substitute a flax egg by combining 1 tbsp flax seed and 3 tbsp water.

How To Make Breakfast Cookies

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: Oats, Whole wheat flour, cinnamon, baking soda and semi sweet chocolate chips in a large bowl.

combining oats, flour, cinnamon and chocolate chips in a large clear bowl

  • Add wet ingredients: (eggs, peanut butter, applesauce, maple syrup and light brown sugar)

combining peanut butter, egg and maple syrup in a medium clear bowl

  • Add the wet ingredients to the dry ingredients and stir to combine.

combining wet ingredients to the dry ingredients

  • 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.)

portioning breakfast cookies on a baking sheet lined with parchment paper

  • 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 breakfast 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!

If you love these cookies then you will love my Peanut Butter Oatmeal Smoothie!

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 |

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 |

More Breakfast Recipes

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
% Daily Value*
Saturated Fat
Vitamin A
* 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!

15 EASY Summer 


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