Breakfast Cookies

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

easy-breakfast-cookies

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

Breakfast Cookies

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! 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.

Variations

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.

the-best-breakfast-cookies

Here are more breakfast recipes to try!

Breakfast Cookies

4.39 from 13 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!

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

  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.
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

Comments - page 2/2

  • Just tried these! Awesome. I substituted dark chocolate chips and added dried cranberries ( just a slight more than the recipe called for!) I also used a 2 tablespoon Stainless Steel scoop to make cookies and then flattened them. They are delicious! Put this in my recipe box for another treat when these are gone.

  • Michelle

    Love this recipe. Makes quick, early morning breakfast for the kids so much easier. I add more applesauce. I also wanted them to be gluten free so I put 1 cup of oats in my food processor and made it into flour instead of using whole wheat flour. Also wanted them to be lower in sugar so I left out the brown sugar and I find with dark chocolate chips you don’t miss it.

  • Ruth

    Hello Kelly, if i only have small eggs, would it be safe to use 2 eggs? thanks

    • Nathan

      Hi Ruth,

      So the Standard egg size in the US is 2 oz. for a large egg and 1.5 oz. for a small egg. So what you could do is do one whole egg and add just the yolk of another egg. that would get you the closest to the same proportions of dry to wet ingredients in the recipe. I hope this is helpful, Thank you so much for commenting and for trying out the recipe!

      Nathan
      @chefsavvy

  • Mimi

    In spite of all the glucose from the flour, applesauce, syrup and or honey, and brown sugar I found these cookies not to be sweet at all. Like others stated, they turned out dry and bland. I followed the directions and did not substitute or over bake. I also found the dough very difficult to work with. Will not be making these again. Wasted effort.

    • Nathan

      Hi Denis,

      Here they are, as well as added to recipe page. Thanks for commenting!

      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.

  • Katie

    I’ve made these repeatedly and been so frustrated with how dry they always seem to be. I just made them again and omitted the baking soda- big improvement. I highly recommended leaving it out.