Breakfast Cookies

Breakfast Cookies are soft, chewy, and packed with peanut butter and oats. No flour, butter, or oil—just big flavor in every bite! Ready in about 20 minutes.

author’s note

Cookies You Can Eat For Breakfast!

I love a good savory breakfast like an egg skillet or wrap, but let’s be real—I’m all about the sweet breakfasts. Crepes, pancakes, bread pudding…if it’s got sugar, I’m in.

So if there’s a way to justify cookies for breakfast, you know I’m on board! Sure, these have a little sugar, but they’re 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 cookies… or is that just me? 😅

And of course, breakfast cookies aren’t just for breakfast! They’re the perfect grab-and-go snack or afternoon treat.

Ingredients

Here’s what you need to make Breakfast Cookies:

Peanut butter: Use creamy, not crunchy, for the best texture. Pick one you love! Avoid oily natural kinds—they won’t 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 it’s clumpy.
Vanilla & egg: Gives flavor and holds everything together.
Peanut butter chocolate chips: A delicious combo!

All the ingredients mixed in one bowl for these healthy breakfast cookies.

Breakfast Cookies Tips

Measure evenly: Use a 1-tablespoon measuring spoon so all cookies bake the same.
Flatten slightly: These don’t 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 aren’t gooey or shiny—they’ll firm up more as they cool.

The dough is rolled into flat discs and baked.

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

“I just made this recipe for the fourth time this week! My kids love it, and I do too.”
– Melissa

198 More Reviews

Healthy breakfast cookies spread on a tray, ready to serve and enjoy.

Storage

Leftover Breakfast Cookies?

Room temp: Keep in an airtight container for 3–4 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 1–2 minutes to the bake time.

More Delicious Breakfast Treats:

Desserts

Healthy Pumpkin Cookies

Desserts

Healthy Banana Muffins

Breakfast

Yogurt Parfait Recipe

Snacks

Granola

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Breakfast Cookies

By Chelsea Lords

Breakfast Cookies are a peanut butter lover’s dream! Soft, chewy, and packed with oats, these cookies come together fast—just 20 minutes from start to finish.

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: 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

Instructions

Preheat oven to 350°F.
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 6–8 minutes. Watch closely—remove when the bottoms start to brown, even if they look slightly underdone. They will continue cooking as they cool.
Cool completely before serving.