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.
Oh my. My boyfriend and I made a half batch of these tonight (we used a small egg we instead of splitting it) AND thank goodness we did! Any more and we would have eaten god knows how many cookies! 😉 Delish.
I recently came across your blog and just want to say I love your recipes – especially that you try to make them more wholesome.
So yummy! I used the all natural peanut butter and they did not stick together as well, but still tasted good!
Thanks for the recipe Chelsea!
I just made these! They came out looking more like an oatmeal cookie than a peanut butter cookie, like yours, but they are super! I just came back to the recipe, wondering why mine are so different…I somehow got confused (as can easily happen looking at phone) and only put 1/2 of peanut butter, ha! I will try it again sometime with the full cup, but for the record, it was tasty with half the amount and is a lot like a baked oatmeal bar/ball.
Haha! So glad these still worked even with less peanut butter and I’m glad the whole batch wasn’t ruined for you 🙂 Thanks for the comment!
I just made these and they are so delicious! Thank you so much for the recipe! I even added flax seeds and chia seeds to add a little more to the healthy benefits! Yum!!
Yay!! Love your healthy additions – I’ll have to try those! Thanks for your comment Stacia!
Hi! I was just wondering if you knew how many calories per cookie these were? I just made them and they are delicious!
I don’t have the nutrition facts for these, but you could put the ingredients in an online calorie calculator to find out! 🙂
Hi! Wanted to try these delicious looking cookies! I am a novice cook, so just wondered if you use parchment paper or a Silpat to line your baking sheet; also, can crunchy peanut butter be used instead of creamy? Thanks!
I didn’t, but you definitely can! No I would not recommend crunchy peanut butter stick to the creamy 🙂
Any idea about the sugar content of these cookies? I’m wondering if they are diabetic-friendly.
Thanks!
I’m sorry I have no idea!
I made a double batch of these last week to share with a friend and we are both in love with them! I am making a batch today to give to fellow members of my hand bell choir in a Valentine goody bag. This recipe is a winner, winner, winner!
Yay!! That is so great to hear! 🙂 thank you so much for taking the time to write a comment Kathy!
love them, even used all natural peanut butter
So great to hear that worked out well!
I made these last night and they taste SOOOO good. I used dark brown sugar (all I had) and they came out fine! Will definitely be making them again. Thanks for this great recipe! I will definitely be sharing it with family and friends 🙂 You rock!
Haha you are so sweet!! Thanks Lauren! So glad to hear you liked these and that the dark brown sugar worked well 🙂