Breakfast Cookies

Breakfast Cookies loaded with oats, peanut butter and chocolate chips. Wonderful for breakfast or as a healthy protein packed snack!

easy-breakfast-cookiesWhat 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.

Breakfast CookiesThese Breakfast Cookies are a great grab and go breakfast or snack.


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 breakfast cookies are super easy to make. 20 minutes and two bowls is all that is needed. No mixed required.

To make these breakfast cookies 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.


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 can also be added.


Breakfast Cookies

  • 4.6
  • 9 reviews
Prep time:
Cook time:
Total time:
Serves: 18 cookies
Breakfast Cookies loaded with oats, peanut butter and chocolate chips. Wonderful for breakfast or as a healthy protein packed snack!


  • 2¼ cup old fashioned oats
  • 1 cup whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ cup semi-sweet chocolate chips
  • ½ cup creamy peanut butter
  • ⅓ cup unsweetened applesauce
  • ¼ cup maple syrup or honey
  • 3 tablespoons light brown sugar
  • 1 large egg


  1. Preheat oven to 350 degrees.
  2. Combine oats, flour, cinnamon, baking soda and chocolate chips in a large bowl.
  3. Combine peanut butter, apple sauce, maple syrup, brown sugar and egg in a medium bowl.
  4. Add the wet ingredients into the dry ingredients and stir to combine.
  5. 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)
  6. Bake for 9-10 minutes or until slightly browned and they appear firm.
  7. Cool for a couple of minutes on the baking sheet and transfer to a wire rack to cool completely.
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    • 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

    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!

  • Sophia

    Instead of cookies, can this recipe used for muffins instead? It would be a delicious “breakfast to-go”.

    • Hi Sophia!

      I have not tried making this recipe yet into muffins so it is hard to say for sure. The cookies are still a good grab and go breakfast!



  • Eden Isaac

    These are simply delicious!
    Easy to make & everyone loves them. Thank you for the wonderful recipe. 🙂 🙂

  • Bob

    In our foods and nutrition class we made these cookies. I personally thought they were bland and dry but other than that I think they were nutritionally pleasing and an easy make.

  • Shay

    In my foods and nutrition class we made these breakfast cookies. As teenagers most of us are used to more sugar but even though they tasted different they’re not bad

  • Hi, in our Foods and Nutrition class we made this recipe and we balled them up instead of flattening them into cookie form. They came out very well and we definitely enjoyed them! The only critique is that we think less oats would be better.

  • Melly Hoo Hoo

    I played a little bit with the ingredients because I had some pantry stuff to use up, but I didn’t veer much from the original recipe. If you find yourself cleaning out the cupboards as well, I’m happy to report that all of my subs worked! Here is the report with the substitutions/changes:

    2 1/4c Oats: Sub 2c + 1/4 c honey-oat granola
    1 c Whole Wheat Flour: 3/4c white flour +2Tbs +1 scoop vanilla protein powder (wanted to add protein)
    Peanut Butter: Sub Almond (had it to use up)
    Maple Syrup: Sub Honey (was starting to crystallize and wanted to use up)
    Add handful raisins (end of box!)

    These are pretty good! One word of warning–DO NOT leave out the chocolate chips (and raisins). I added them in last minute (my son was watching and STRONGLY suggested the chocolate chips) and I think they would have suffered without. The lack of oil makes these a wee bit dry, but the chocolate chip mitigates that. Cheers!

  • Trish

    I just made these – they’re very good!! Mine did not turn out dry at all. I used the maple syrup, and regular flour. I didn’t have applesauce on hand, so I used 1 ripe banana, smashed, which equaled 1/2 C., so that was slightly more than the applesauce. (It’s not enough to give it a banana flavor.) I also added about 1/2 C dried cranberries. Each cookie was about 1/3 C dough, baked for 11 mins in my oven. It made 14 cookies. I think you can do a lot with this, to suit your tastes or use ingredients you have on hand. Thanks for the great recipe!

  • Pamela

    Just made these for breakfast. Wonderful! I substituted the whole wheat flour for gluten free flour. They were a hit! I did add a little extra apple sauce to make up for the GF flour. THANKS

  • Jamie

    Hi sorry to ask an annoying question. But I’m allergic to peanuts and apples. Is there a way to make this without peanut butter and applesauce? If not I understand. I’m sorry to bother

    • Hi Jamie!

      For the applesauce, Apricot or peach puree would work as well as yogurt sour cream or oil. As for the peanut butter you could use coconut butter or sunflower seed butter.

      I hope this helps!! Thanks!


  • Joy

    We just made these today. They are pretty good! Mildly sweet and almost muffin-like in texture (but not quite). We subbed raisins for the chocolate chips since this will be an “on the go” breakfast for the kids–chocolate tends to smear and make them messy which isn’t good when we get to school. We also tossed in some pecans.