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.
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.
Angela
I made this recipe today and really enjoyed the cookies! I’m excited to have these for a mid-morning snack this week. Thank you for sharing!
Kelley
Glad to hear you enjoyed this! Thank you!
Aimee Rasmussen
I’m in love with this recipe, they are delicious. Just wondering if they can be frozen and then warmed up in the microwave? I’m wanting to make a large amount and do that.
Kelley
Hi Aimee,
Yes these can be frozen and reheated in the microwave. I would do it on a low power to not scorch it. It will be a bit crumbly I’m thinking if you reheat in the microwave just fyi.
Let me know how you make out. Thanks!
Kelley
Rosie Stowell
I used almond flour instead of wheat flour for a GF treat..
Nathan
Hi Rosie,
sounds delicious, I’ll definitely be trying that!
Thanks!
Nathan
@Chefsavvy
Michelle
Would any type of flour work? Almond, oat, rice?? Thanks.
Kelley
Hi Michelle,
I think those flours alternatives would work out just fine. Let me know how you make out.
Thank you!
Kelley
Connie Ruff
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.
Kelley
So glad you enjoyed this recipe Connie. Thank you!
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.
Kelley
So glad you enjoyed this recipe Michelle! Thanks for the great tips!
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.
marjorie lewis
Sounds so good,will be making these soon.