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!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
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.
Denis
Would like to see nutrition facts.
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.
Liya
Thank you for this recipe, I love it. It is so good I can’t stop eating them.
Krista Dixon
Is one serving equal to one serving?
Thanks!
Kelley Simmons
Hi Krista,
Yes 1 cookie is 158 calories.
Thanks and Enjoy!
Kelley
Michelle
These were a hit in our family of athletes! I substituted the honey with Sugar free Maple Syrup. They needed to cool completely before serving, as they were a bit crumbly when they came out of the oven. I’m going to try and substitute pumpkin for the peanut butter and substitute nuts for the chocolate chips. We’ll see!
Kelley Simmons
So glad you enjoyed these Breakfast cookies Michelle! Thanks so much for sharing!
jodene
Instead of whole wheat flour, can i sub it for Almond flour?
Kelley Simmons
Hi Jodene,
I have not tried to make this recipe with almond flour so it is hard to say for sure. However you can try adding maybe 1/3 to 1/2 cup of almond flour in place of the regular flour. Hope that helps. Let me know how you make out.
Thank you!
Kelley