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.
Here I am “late to the table” as this recipe has been out there for about two years! But the were so good I am just glad I found them. Thank you for the great recipe. After reading the recipe and comments I made my first batch this morning. My favorite part is the “toasted” peanut taste the cookies have. Unfortunately, crumbling was a problem. But this will not keep us from making them again!
I’m so happy you enjoyed these Heather!! Thank you for the comment 🙂
Just made a batch of these and they were delicious! My 17 year old loved them too. Will definitely be making them again…and not just for breakfast. ; )
So happy to hear that Vivian! (And we snack on them all day long haha!) Thanks so much for the comment 🙂
I tried this recipe yesterday.. they’re soooo good!! Thanks for sharing!
So thrilled to hear that!! Thank you Denise!
OH MY GOSH ….. deliciousness. Will be making these often. Thanks for a wonderful, amazing, & healthy choice!
So happy you enjoyed these Jeannie! 🙂 Thanks for the comment!
Hi! Can you, please, let me know could I use extra honey instead of sugar in this recipe? Would it change texture or something? I’m not a experienced baker so I don’t like to make substitutions without checking first! Thank you!
Well, honey and sugar is not a 1:1 substitution. I’m not sure how much you would need to add to omit the sugar and it would change the texture of the cookie. Without further recipe testing, I really can’t say what all would happen. Wish I could be of more help!
Hi, Instead of using Sugar, it can be substituted with Dates or Stevia. I’m not sure of the ratio, but if you were to Google sugar replacements in baking, I’m sure you could find some very useful information!!
Thank you so much Brenda! 🙂
You’re welcome, This recipe looks absolutely yummy, by the way! I will be trying these soon.
These are absolutely delicious – a must try!!!!
Do you have any idea how many calories are in one cookie?
Hi! I love these cookies! I want to make a big batch for a group of friends before a big race we have coming up. Do you know if they would freeze well? Thanks!
I’m sorry I’ve never tried freezing them so I can’t say for sure, but I don’t see why they wouldn’t work being frozen. Wish I could be more help!
I would like to have a nutrition info on this and other healthy recipes ( as being diabetic I have to watch carbs & sugar ).
Hi. I wanted to let you and your readers know that we made these cookies Sunday night, and oh-my-gosh they were awesome! My household (minus my stubborn son) has been trying to eat a cleaner diet. I know these cookies aren’t 100% clean but so close and were a great, healthy treat for those of us experimenting with healthier ways to satisfy a sweet tooth! We did use crunchy natural PB and only the chocolate chips (not the PB ones) because that’s what we had on hand, but I can’t imagine that made a big difference in the outcome. They were delicious and even better the following day! They were great tasting and had no weird texture to them. I would eat these whether my intention was to eat healthy or not.
Yay! That is so exciting and so great to hear! I am thrilled these were so well enjoyed! Thank you for the comment!