Healthy Oatmeal Breakfast Cookies

 A gluten-free, healthy breakfast cookie made with peanut butter and old-fashioned oats as the base. There is no flour, no butter, and no oil included! These cookies can be ready in 20 minutes flat!

 A gluten-free, healthy breakfast cookie made with peanut butter and old-fashioned oats as the base. There is no flour, no butter, and no oil included! These cookies can be ready in 20 minutes flat!

These are the best breakfast cookies ever.

I feel a little disloyal saying that since my no-bake healthy breakfast cookies have always been my favorite.

They still are my favorite no-bake version though – does that work?

And to be fair, these cookies are adapted from that recipe. I wanted some that I could bake. That were warm and gooey and fresh out the oven.

So I’ve been experimenting with that recipe and changing things to create these cookies. I wanted these cookies to be just as quick and easy, and still have all the great flavors. But, baking is never as fast. Although I do have these down to a pretty quick baking time – about 7-9 minutes. Mine usually took 8 minutes with one batch taking 7 minutes.Flourless and Healthy Peanut Butter Breakfast Cookies

Also, can I just say the husband did NOT even know they were healthy? Not joking.

He kept saying, you mean there’s really no flour? How much sugar then? WHAT?! Okay, how did you do that? How is there no flour?

Yeah, I felt pretty good about that. Not to mention he has finished half the batch by himself in a mere afternoon. If they are healthy…it’s okay, right??

Healthy Oatmeal Breakfast Cookies

I did find that these cookies had the tendency to be a little bit crumbly. Here’s how you avoid that! First of all, use a cookie scoop!! Pack the dough into the scoop into a tight ball. Release the scoop onto a tray and then very lightly flatten the top.

Next, make sure to let them cool completely before picking them up and eating them. If you want them hot out of the oven, you’ll just have to deal with a little bit of crumbliness!

These cookies are removed from the oven a little under-baked. The longer they are allowed to set-up and harden, the less crumbly they will be. (If they make it that long…) Plus slightly under-baked cookies is the secret to soft + chewy + YUM.

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4.9 from 22 reviews
Healthy Oatmeal Breakfast Cookies
 
Ingredients
  • 1 cup creamy peanut butter*
  • 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 chips + chocolate chips (Nestle has this combo)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium sized bowl stir together the peanut butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey.
  3. Add in the oats, salt, baking soda, and vanilla extract. Stir well.
  4. In a separate bowl lightly beat the egg and then add it to the mixture.
  5. Stir in desired add-ins (I used a peanut butter and chocolate chip mixture), but you can use dark chocolate chips, raisins, craisins, peanuts, etc. to make these even healthier and more breakfast worthy.
  6. The mixture will be thick and hard to stir. Continue stirring until combined and then use a cookie scoop to scoop out the dough. Press the dough very tightly in the cookie scoop to form the balls. Without a cookie scoop these tend to crumble.
  7. If not using a cookie scoop you will have to work with the dough a little bit more by squeezing it into a ball.
  8. Form the balls onto a cookie sheet and bake for 7-9 minutes.
  9. Watch the cookies closely and remove when the bottom barely starts to brown even if they don't look completely done (they cook more as they cool). I burned a few cookies by not watching them - they look underdone and 30-60 seconds later they are burned! (TIP: I also found cooking smaller batches - like 6 on a tray worked the best)
  10. Remove and allow to cool completely.
Notes
Check the post on how to avoid "crumbly" cookies! Also, I have not experimented with a natural or no-stir version of peanut butter and can not vouch for its work-ability in this recipe.
For a gluten-free version, make sure oats are certified gluten free.

 More healthier cookie recipes:

The BEST healthier oatmeal chocolate-chip cookies: NO flour or butter PLUS only 4 tablespoons sugar!

Healthier oatmeal chocolate-chip cookies

Flourless and Healthy Chocolate Chip Cookies

Flourless and Healthy Chocolate Chip Cookies

Healthy and flourless pumpkin chocolate chip cookies

Healthy and flourless pumpkin chocolate chip cookies

Protein Cinnamon Roll Breakfast Cookies from Chelsea's Messy Apron
No-Bake Cinnamon Roll Breakfast Cookies

Double Chocolate Healthy No-bake Breakfast Cookies
No-Bake Double Chocolate Breakfast Cookies

No-Bake Cookies
No-Bake Healthy Breakfast Cookies

No butter, oil, or flour in these healthy oatmeal breakfast cookies #cleaneating #healthy #breakfast #onthego

Comments

  1. says

    Haha tricking the significant other is the BEST. I’m super in love with the fact that these are healthy. Because, PB+chocolate for BREAKFAST!

  2. says

    Whoa I love how thick these are! That’s my kind of cookie … errrr breakfast cookie! I love trying to trick my husband with healthy food that tastes like it’s a treat!

  3. says

    I love that you make breakfast cookies. Even if they’re healthy, it’s like eating dessert for breakfast! I love how thick these cookies are and I know they wouldn’t last very long at all in my house!

  4. says

    These are the first thing I’m going to make as soon as I drag myself to the grocery store to get more peanut butter. I’ve been craving something peanut buttery and healthy and bingo! Just what I was looking for 😉

  5. says

    Peanut butter makes everything taste great, even gluten-free/healthy cookies. I love eating this way — these would be such a treat for breakfast or any time!

  6. Celeste says

    Oh my gosh. I saw this and had to make them. These are the best cookies ever. How are they so healthy? Thank you, thank you for this recipe! I love your site!

  7. says

    These cookies look amazing! Haha love that your hubby couldn’t believe these were healthy – that’s the best compliment:) I love how thick they are and yay – now I won’t have to feel guilty for having cookies for breakfast :)

  8. says

    Chelsea, just finished baking theese cookies and they are already gone! They are sooooo delicious!! I also added a chocolate cube inside of each one, that created a sweet melted center, and covered them in chocolate powder for a crinkled top… yum!! Thank you so much for another great recipe!
    Although it’s in portuguese, you can check my cookies in my foodblog: http://amor-as-camadas.blogspot.pt/2014/04/crinkles-de-amendoim-e-chocolate.html

    Kisses!
    Raquel

    • chelseamessyapron says

      Yay! Thanks so much for your comment and for trying them out! I just checked out your post and it is lovely! My mom grew up in Brazil and speaks fluent portuguese so I sent her your post! Have a great weekend Raquel!

  9. Whitney M says

    These were so easy (but you did warn us)! My coworkers and boyfriend would have never known they were healthy, but of course I had to tell them. They were all quite surprised. Great recipe :)

  10. Alana says

    I just finished making my 2nd batch in a week because they are just amazing! Pretty much the best breakfast ever!!!

    • chelseamessyapron says

      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!

  11. says

    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?

  12. Erin says

    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!

    • chelseamessyapron says

      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!

  13. says

    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!

    • chelseamessyapron says

      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.

  14. Teresa says

    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.

    • chelseamessyapron says

      Yay! So happy to hear :) Thanks so much for your kind comment and for trying these cookies Teresa!

  15. says

    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.

    • BJS says

      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!

  16. AmandaPH says

    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 :-(

  17. Lauren says

    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!

    • chelseamessyapron says

      Haha you are so sweet!! Thanks Lauren! So glad to hear you liked these and that the dark brown sugar worked well :)

  18. Kathy LaMaster says

    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!

  19. Janet says

    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!

    • chelseamessyapron says

      I don’t have the nutrition facts for these, but you could put the ingredients in an online calorie calculator to find out! :)

  20. Stacia Emerson says

    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!!

  21. Candace says

    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.

    • chelseamessyapron says

      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!

  22. Brittany says

    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!

  23. says

    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.

  24. Tara says

    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.

  25. Emma Blanchet says

    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!

  26. Michelle says

    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!

    • chelseamessyapron says

      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!!

  27. Rachel L says

    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 :-)

    • chelseamessyapron says

      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 :)

  28. Carrie says

    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!!

    • chelseamessyapron says

      LOVE hearing what you added and changed! So glad you enjoyed these and thanks for the comment :)

  29. Ellis says

    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!!!

    • chelseamessyapron says

      Yeah just regular chocolate chips will work fine. I would do dark if you like them since those are healthier :)

  30. says

    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!

    • chelseamessyapron says

      I hate having to go to the store just for 1 or 2 ingredients!! Glad you had everything :) Thanks for the comment!

  31. Karen says

    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!

    • chelseamessyapron says

      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.

  32. Linda S says

    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!

    • chelseamessyapron says

      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

      • Linda S says

        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!

  33. Sharon Arredondo says

    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.

    • chelseamessyapron says

      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.

  34. Molly says

    I added an extra egg yolk to help prevent potential crumbliness and swapped the brown sugar for coconut sugar. They came out great! No one cared that these didn’t have butter, white sugar, or flour—that’s a win in my book!

    • chelseamessyapron says

      Awesome!! So great to hear everyone enjoyed them and didn’t miss the butter, white sugar, or flour :) Thanks so much for the comment Molly!

  35. Carol says

    So I saw your cookies and just wanted to give them a try immediately, I had one minor inconvenience: no eggs and all stores closed! Why all stores decided to close today, hey, I live in Belgium, you stop wondering at one point. But this was not going to sop me! (its rainy and I need comfort goodies for my tea!) so I looked up a vegan substitute, found it (1TBSP star + 2 TBSP water)… made the dough, didn’t have dark chocolate (except with ginger) so I was thinking what to pair them with (didn’t feel like putting raisins in) … while the cookie dough sat in the fridge I decided on the best PB pairing I could think of: PB&J of course!!! made a thumbprint, filled it up with raspberry jam, enclosed the dough and flattened them out a bit… baked them as per your instructions: BAM! oatmeal PB&J cookies!!! Thanks so much it worked amazingly!!! :)

    • chelseamessyapron says

      I LOVE how you changed these to be PB & J thumbprint cookies – what a fantastic idea and I’m so happy they worked out so well :) Thanks for your comment Carol!

  36. Rachel says

    I’m always skeptical when it comes to “healthy breakfast cookies”…but these are FABULOUS! PLUS, they are only 139 calories each (count based of the ingredients and brands I specifically used, and 19 cookies)! Not to mention the are super filling (thank you, oats and PB)! I froze the batch so I can grab one to go on busy mornings. Thank you for this recipe!!

    • chelseamessyapron says

      You are so welcome!! So glad to hear that you enjoyed them :) And yes, it’s so nice they are filling thanks to that PB and the oats :) Thanks for the comment!

  37. Sara says

    I usually don’t have time to sit down for breakfast during the week and was finding myself relying on really unhealthy and expensive breakfast options like (shudder) the fast-food drive-through picked up on the way to work and eaten in the car. (Please don’t judge me.)

    I went online to find recipes for healthier breakfast choices on busy weekday mornings, and I stumbled on your blog! I’m so happy to have found it. The breakfast cookies are in the oven right now, but I found a bunch of other recipes while browsing that I can’t wait to try.

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