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!
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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!
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.
- 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!
Variations
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!
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
- Oatmeal Smoothie
- Chewy Chocolate Chip Granola Bars
- Cranberry Energy Balls
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.
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.
Sophia
Instead of cookies, can this recipe used for muffins instead? It would be a delicious “breakfast to-go”.
Kelley
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!
Thanks!
Kelley
Shawna E.
I think this would be way too dense and heavy for muffins, breads, or cakes.
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
Zachary
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!
Kelley
Hi Trish!
I am so glad you enjoyed this recipe!
Thanks!
Kelley
Erin
These are amazing! Thank you for the 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
Kelley
So glad to hear you enjoyed this!! Thank you!
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
Kelley
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!
Kelley