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.
These are AMAZING! Thank you for sharing. I used all natural PB and maple syrup in place of brown sugar (only by I didn’t have any) and they are chewy delicious perfection!
So happy you enjoyed them!! Thank you for the comment 🙂
Hi there! Just tried the recipe this morning and these were a big hit! My husband started a new workout regime but has a HUGE sweet tooth, so he loved this substitute for regular cookies! Can’t wait to try it with different variations of add-in next time!
Wahoo!! Thrilled these were a big hit! 🙂
Will definitely be trying these! Any idea how they’d do in the freezer? 🙂
I think they’d do just fine being frozen 🙂
any idea how many carbs…daughter has diabetes 1 but we are no insulin to carbs just 24 hr slow release and almost off that…she does really well with 1 inch peanut butter balls. about 11 carbs per ball. Any idea how many carbs in these cookies?
So sorry Sue, I don’t know the carbs on this recipe. I’d recommend an online counter to get that information.
Do you think using raw honey would change the outcome of the cookies at all?
I haven’t tried raw honey in these, but I don’t see why the outcome would be changed at all!
I made these and they turned out better than I expected! An absolute hit. Thanks
I’m so happy these were a hit! Thanks for the comment Bridgett 🙂
Has anyone made this recipe using oat bran? Any thoughts ?
Wanted to let your readers know that I made these last night with Sunbutter in lieu of the peanut butter and maple syrup in lieu of the brown sugar since we have a mixed bag of allergies in our house. I also used 65% dark chocolate chips. My daughter who loves anything with chocolate, not shockingly – loved these. My baby, who I can’t get to eat anything at all, scarfed down two. My son wouldn’t try them because of the soft texture when I took them out. But the rest of us loved them and the swaps worked out beautifully.
Only caveat is that the sunbutter turns a greenish color after they cool. My daughter will think I tried to sneak spinach in so I’ll have to convince her I didn’t! Lol:) Thanks for a great recipe!
So great to hear these were a hit! And thanks so much for sharing about substituting Sunbutter and maple syrup — I had no idea sunbutter would change the color — how crazy! 🙂
Amazing! Added chia and flax seeds and dark chocolate chips instead of peanut butter chips. All the kids and adults loved them. Thanks so much for sharing ?
I’m so thrilled to hear these were a hit! 🙂 And I love your additions 🙂 Thanks for the comment Jill!
These cookies are AMAZING! I wanted a healthy cookie that could be a breakfast substitute for the family – adults & toddler – to be had on the go…and these were IT. Everyone loved it and had happy seconds. I had only crunchy peanut butter in the pantry and they gave the cookies a lovely texture. Thank you for this – another batch in the oven now 🙂
I’m so thrilled to hear these were a huge hit!! Thank you Hazel! 🙂