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!
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.
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
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
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
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m also wondering how many it makes…trying to enter the recipe into MyFitnessPal for nutrition info, and realized it doesn’t mention, or I just missed it 🙁
About 16 cookies if you use a 2 tablespoon cookie scoop 🙂
Maybe I’m just not seeing it, but how many breakfast cookies does this make?
I just baked these for the first time today. It made 16 cookies using a 2 tablespoon scoop. I made them using 1/2 chocolate chips and 1/2 butterscotch chips. They turned out nicely and are sweet enough to be satisfying for a dessert. Thanks!
I just made these for breakfast and they are amazing! I will definitely make these again. The only changes I made were that I used maple syrup instead of honey and dark chocolate chips only.
I just baked these cookies exactly as the recipe is written. They are beyond scrumptious! My 8 year old and I gobbled them up! This will be my go to healthy cookie recipe. Thank you for sharing it.
Yay! So happy to hear 🙂 Thanks so much for your kind comment and for trying these cookies Teresa!
What are the Macros?
How do you store these and for long can they be ststored. I made these today but im sure i wont eat them all.
You can freeze them in an airtight bag if you won’t eat them within 3-4 days, otherwise, just store them in an airtight container or bag at room temperature.
I AM MAKING THESE!!!!!!!!!!!!!!! Yum, yum, yum! I can taste them now! I have a Valentine’s tea party every year and I’m always looking for tasty, but healthy, treats to make for it. These will be on the menu!
I am a gluten-intolerant college student and just whipped these up, they are incredible. Love that they’re flourless. I used dark brown sugar and half natural PB, half no-stir, and it worked quite well – made them not as thick, but chewy and not crumbly at all even without a cookie scoop. Thank you so much, I’ll definitely make these again!
I’m SO glad to hear it!! Thanks so much for taking the time to leave a comment and review 🙂 And glad to hear that half natural PB worked well!
These look absolutely amazing! I was wondering if I used this exact recipe and instead made a cookie cake, would it turn out just fine?
I just finished making my 2nd batch in a week because they are just amazing! Pretty much the best breakfast ever!!!
Yay! I totally agree – can’t go wrong with cookies for breakfast haha! Thanks so much for taking the time to comment 🙂 Have a wonderful week!