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.
We love these breakfast cookies and had a fun time baking them for the first time. I was wondering if you have any
nutritional information for them such as number of calories, but also number of proteins, carbs, fats, etc? I am most interested in the calorie count for them.
So glad to hear you enjoyed these 🙂
I can’t ensure that these facts are completely accurate as many online calorie counters can be off, but here is one label generated online:
Nutrition Facts
Serving Size 1 Recipe total Servings 16
Calories 158
Total Fat 8.82 g
Saturated Fat 2.65g
Monosaturated Fat 4.36g
Polysaturated Fat 1.8g
Total Carbohydrate 14 g
Fiber 1.6 g
Sugar 8.4 g
Protein 5.8 g
Cholesterol 13.02 mg
Calcium 18 mg
Iron 0.64 mg
Potassium 144 mg
Sodium 185 mg
Zinc 0.7 mg
Thiamin 0.05 mg
Riboflavin 0.04 mg
Niacin 1.67 mg
Vitamin B6 0.1 mg
Vitamin B12 0.03 Ug
Vitamin A 19 IU
Vitamin E 1.47 mg
Vitamin D 0.1 Ug
Points 4
Points Plus 4
*The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator.
These look delicious! I was wondering, do you think I could substitute Almond Butter for the Peanut Butter? my daughter is allergic to PB, but not almonds…. what do you think? Thanks!
I don’t see why not! 🙂 the flavor will be a bit different but should still taste good! I would just recommend a creamy store bought version as natural almond butters can be a bit different
Thanks!… yes, I was thinking the flavor will probably be a bit different… and good tip on the store bought creamy… I will try it…. thanks! I guess I could try it with sun butter or that cookie butter maybe, that might not have a strong of a flavor as almond…
although, may have to sneak a batch with PB for me and the husband! I bet they are amazing with the PB!
I tried it with Almond Butter….it was the organic type with just a little bit of oil floating on top. I stirred it well prior to starting recipe. It turned out great! I also substituted my organic brown coconut sugar ( same amount as the brown sugar called for in the recipe). I baked around 8 minutes. I didn’t add any additional “add-ins”. I shaped the cookies with my hands ..first into tight balls, then flattened down a bit as Chelsea suggested. What a great and flexible recipe!!! Thank you Chelsea!!!
You are so welcome! 🙂 I’m thrilled you enjoyed these and were able to adjust them to your liking 🙂
I just made these! They are so delicious! My husband loved them too, and kept asking how I made them haha.
I actually used my homemade peanut butter, and they turned out just fine 🙂
thank you so much for sharing the recipe!
So glad to hear it!! Thank you for your comment Karen!! 🙂 And I am so happy to hear you used homemade peanut butter with no problem – I am sure that will be very helpful for other readers.
These look so good! I’m also super happy that it’s all easy ingredients that I always have in my pantry. Thanks so much for this great recipe!
I hate having to go to the store just for 1 or 2 ingredients!! Glad you had everything 🙂 Thanks for the comment!
These look so amazing!!! Im so exited to try them! But do you have a good idea for a substitute for the PB chips??? Thanks!!!
Yeah just regular chocolate chips will work fine. I would do dark if you like them since those are healthier 🙂
Just made these this evening and they are GREAT! Thanks for the recipe! I used Earnest Hot & Fit cereal (because I hated eating it as hot cereal) and so it included a little quinoa, sunflower seeds and chia seeds. I threw in semi sweet choc chips and toasted pecans. They were so easy to make and I am super excited to eat them for breakfast!!
LOVE hearing what you added and changed! So glad you enjoyed these and thanks for the comment 🙂
May I just say I love the size of these cookies? I made them and they grew to about the size of my palm! So satisfying compared to the other healthy cookie recipes I’ve tried that are barely the size of a normal cookie. I used all natural-non creamy peanut butter in the recipe ( to cut back on sugar and added oils) and it gave the cookie a nice complex texture and eliminated the crumbly-ness, although they were a bit flatter and didn’t have the nice cracked surface yours do. If you do this I would recommend doubling the salt because most all-natural nut butters don’t have much added salt 🙂
Isn’t the size of these cookies so awesome?! 🙂 And thank you so much for commenting about using natural non-creamy pb – this is so helpful for other readers and I really appreciate your experimentation! Thanks for the comment 🙂
These were AMAZING! Love, love, love them. Even my super-picky son loves them. After I actually convinced him to taste one, I know have to guard them with my life!!! After a test batch, I made a HUGE batch and then froze them individually wrapped in wax paper. So easy to take one out and enjoy whenever you like! Thank you so much for the recipe. It is a WINNER!
Thank you so much for your comment Michelle! I am so, so happy to hear you both like these cookies 🙂 Love that tip about freezing these!!
I never ever ever comment on blogs but I have to. These are AMAZING. One of the best cookies I’ve ever had. Thanks so much!
Oh I am so, so happy to hear you loved these!! Thanks for your comment 🙂
These look and sound so yummy! They seriously don’t look healthy at all, I’m excited to make some for my little ones this week.
Hope you all love them 🙂