Breakfast Cookies are soft, chewy, and packed with peanut butter and oats. No flour, butter, or oilโjust big flavor in every bite! Ready in about 20 minutes.
authorโs note
Cookies You Can Eat For Breakfast!
I love a good savory breakfast like an egg skillet or wrap, but letโs be realโIโm all about the sweet breakfasts. Crepes, pancakes, bread puddingโฆif itโs got sugar, Iโm in.
So if thereโs a way to justify cookies for breakfast, you know Iโm on board! Sure, these have a little sugar, but theyโre mostly made with peanut butter, honey, an egg, and oats. Honestly, depending on how you sweeten your oatmeal, your bowl might have more sugar than these cookiesโฆ or is that just me? ๐
And of course, breakfast cookies arenโt just for breakfast! Theyโre the perfect grab-and-go snack or afternoon treat.
Ingredients
Hereโs what you need to make Breakfast Cookies:
- Peanut butter: Use creamy, not crunchy, for the best texture. Pick one you love! Avoid oily natural kindsโthey wonโt hold together as well.
- Honey & brown sugar: Use super soft brown sugar for extra soft cookies. Lightly pack it in the measuring cup.
- Oats: Old-fashioned oats work best. Skip quick or steel-cut oats.
- Salt & baking soda: Add flavor and help with texture. Sift baking soda if itโs clumpy.
- Vanilla & egg: Gives flavor and holds everything together.
- Peanut butter chocolate chips: A delicious combo!
Breakfast Cookies Tips
- Measure evenly: Use a 1-tablespoon measuring spoon so all cookies bake the same.
- Flatten slightly: These donโt spread much, so press the dough balls wider, not taller.
- Use creamy peanut butter: It mixes better than crunchy.
- Watch the bake time: They bake fast! Take them out when the tops arenโt gooey or shinyโtheyโll firm up more as they cool.
Variations
- Chocolate breakfast cookies: Use dark chocolate chips instead of peanut butter chocolate chips.
- Fruit & nuts: Try raisins, dried cranberries, tart cherries, or nuts instead of chocolate.
- Salty-sweet: Add a sprinkle of Maldon sea salt flakes on top.
Featured Comment
โI just made this recipe for the fourth time this week! My kids love it, and I do too.โ
โ Melissa
Storage
Leftover Breakfast Cookies?
- Room temp: Keep in an airtight container for 3โ4 days.
- Fridge: Store in an airtight bag for up to a week.
- Freezer: Freeze unbaked dough in a sealed bag for up to 3 months. Bake straight from frozen, adding 1โ2 minutes to the bake time.
More Delicious Breakfast Treats:
Desserts
Healthy Pumpkin Cookies
Desserts
Healthy Banana Muffins
Breakfast
Yogurt Parfait Recipe
Snacks
Granola
Breakfast Cookies
Video
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1 cup creamy peanut butter see note 1
- 2 tablespoons honey
- 4 tablespoons light brown sugar lightly packed
- 1/2 cup + 2 tablespoons old-fashioned oats
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup peanut butter and chocolate chips see note 2
Instructionsย
- Preheat oven to 350ยฐF.
- In a medium bowl, stir together all ingredients except the chocolate chips. (Do not warm the peanut butter or honey.)
- Fold in the peanut butter and chocolate chips.
- The dough will be thick. Use a 1-tablespoon measuring spoon to scoop a leveled dough ball, press it tightly into a ball, then flatten into a disc.
- Arrange the cookie discs, spaced an inch apart on a sheet pan and bake for 6โ8 minutes. Watch closelyโremove when the bottoms start to brown, even if they look slightly underdone. They will continue cooking as they cool.
- Cool completely before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze the unbaked cookies until ready to bake and if so how long in the freezer?
Yes that should work great! Just watch them closely while baking; you might need to add a few extra minutes.
Delicious and filling!
YAY! Thanks Sadie! ๐
This recipe is delicious!! I use dark chocolate chips and it comes out amazing!! Husband and daughter approved! ๐ช
Thank you so much Michelle! ๐
This recipe looks awesome! Do you think these could be done as bars instead of cookies?
Iโd recommend just making these granola bars instead!
I just made this recipe for the fourth time this week! My kids love it, and I do too.
Yay! Love hearing that! Thanks Melissa!
My kids have a sweet tooth in the morning, so I wanted to introduce them to a healthy breakfast cookie. While this recipe isnโt quite as healthy as I would like them to eat, I thought it would be a good introduction to healthy breakfast cookies. It was! Itโs also the first time they havenโt complained about oatmeal in a cookie! While this recipe is perfectly delicious, next time I make a batch, I plan to throw in a little flax, chia seed, and powdered spinach. I may also try reducing the brown sugar by one tablespoon. The recipe tastes perfect as is. I just want to add a little more nutrition if my kids wonโt detect it! Thanks for sharing the recipe!
Iโm so happy to hear this! Thanks so much for your comment Melissa! ๐
DELICIOUS!
Where do I startโฆ. These cookies are amazing! Easy enough for my 2 yr old daughter and I make together during mommy-daughter time. They do lose moisturize after 4 days but theyโre so tasty they rarely last that long in the house. (Iโve had to squirrel a few away for myself.) If you like chocolate and pb, these cookies are a must try.
I use jumbo semi-sweet chocolate chips for a rich gooey chocolate taste.
I am so happy to hear this! Thanks for the tip on how long they stay fresh! ๐