Now you can have cookies for breakfast! These Breakfast Cookies are loaded with old fashioned oats, whole wheat flour, apple sauce and peanut butter. These cookies have 5 grams of protein per cookie! Perfect for a sweet, healthy, delicious breakfast or afternoon snack!
Looking for more make ahead breakfast recipes? Then try my Apple Cinnamon Oatmeal and my Peanut Butter Protein Balls!
Why These Breakfast Cookies Are So Good
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.
“They’re my favorite! I made with powdered peanut butter to substitute regular peanut butter… and couldn’t tell the difference! Delicious!!” – Jacquie
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. I like to use pastry flour for baked goods!
- Oats: Old fashioned oats or quick oats can be used!
- Unsweetened Apple Sauce: This serves as a natural sweetener in these breakfast cookies.
- 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!
- Light brown sugar: I use a combination of maple syrup and brown sugar to sweeten the cookies. The brown sugar gives the cookies their classic chewiness however coconut sugar can be used in place of the brown sugar.
- Peanut Butter: Creamy peanut butter adds protein and helps to bind the cookies together. Use your favorite nut butter!
- 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.
- Add wet ingredients: (eggs, peanut butter, applesauce, maple syrup and light brown sugar)
- 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!
If you love these cookies then you will love my Peanut Butter Oatmeal Smoothie!
More Healthy Breakfast Ideas
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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.
Notes
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
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!
Michelle
I have a nut allergy in my home. Will the recipe do okay without the nut butter?
Kelley
Hi Michelle,
I would try substituting a soy nut butter or nutella for the peanut butter.
Thanks!!
Kelley
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.
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?
Kelley
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.
Thanks!
Kelley
Ashley
Can you substitute quick oats for old fashioned oats?
Kelley
Hi Ashley,
Yes they can be substituted.
Thanks!
Kelley
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
*Modified:
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!
gina
thank u so much
Kirsten
I added half a cup of crasins to it as well and a little extra apple sauce it was perfect! Great recipe!
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.
Audrey Shaw
Would it ok using white flour in place of whole wheat?
Kelley
Yes that would be fine Audrey. Thanks!
Jamie
thanks for asking this 🙂 Making them now!
Carla
Can you freeze these? If so, would you recommend freezing before baking or after baking? Thanks! – Carla
Kelley
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!!
Thanks!
Kelley
Mindy
What’s serving size??
Kelley
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,
Kelley