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 cranberry orange bread!

several breakfast cookies with chocolate chips on a white plate | chefsavvy.com

Why These 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| chefsavvy.com

Key Ingredients

  • 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.
  • 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.
  • 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.

How To Make Them

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 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. Enjoy!

overhead view of several raw cookie dough on a lined baking sheet| chefsavvy.com

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, and even finely shredded carrots can also be added. Have fun with 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 with the author holding one up with a bite taken out of it | chefsavvy.com

More Breakfast Recipes

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closeup of several breakfast cookies with chocolate chips on a white plate | chefsavvy.com

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!

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

Images:
  • 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
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

 

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Recipe Rating




Comments - page 2/4

  • 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!

      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

  • 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!

      Kelley

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