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

4.36 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

 

Leave a Comment

Recipe Rating




Comments - page 4/7

  • 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

  • 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!

  • 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.

  • 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

  • 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

  • Michelle

    Would any type of flour work? Almond, oat, rice?? Thanks.

As seen in: