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.
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? 😅
Quick Tip
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
Breakfast Cookies Variations
- Chocolate swap: 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.
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 Breakfast Treats:
- Healthy Pumpkin Cookies no refined sugar, no flour, butter, or oil
- Healthy Banana Muffins naturally sweetened
- No Bake Granola Bars with a chocolate drizzle
- Healthy No Bake Cookies with dark chocolate
- Healthy Applesauce Muffins made with Greek yogurt
Breakfast Cookies
Breakfast Cookies are a peanut butter lover’s dream! Soft, chewy, and packed with oats, these cookies come together fast—just 20 minutes from start to finish.
Equipment
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.
Video
Recipe Notes
Note 1: I use Skippy. Choose a smooth, creamy peanut butter—avoid oily or natural varieties.
Note 2: You can also use dark chocolate chips, raisins, dried cranberries, or peanuts as a mix-in.
Gluten-free: For a gluten-free version, make sure oats are certified gluten free.
Storage: Keep in an airtight container at room temp for 3–4 days or in the fridge for up to a week. Freeze in a sealed bag for up to 3 months.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 172mg | Potassium: 156mg | Fiber: 1g | Sugar: 13g | Vitamin A: 18IU | Calcium: 26mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze the unbaked cookies until ready to bake and if so how long in the freezer?
Yes that should work great! Just watch them closely while baking; you might need to add a few extra minutes.
Delicious and filling!
YAY! Thanks Sadie! 🙂
This recipe is delicious!! I use dark chocolate chips and it comes out amazing!! Husband and daughter approved! 🍪
Thank you so much Michelle! 🙂
This recipe looks awesome! Do you think these could be done as bars instead of cookies?
I’d recommend just making these granola bars instead!
I just made this recipe for the fourth time this week! My kids love it, and I do too.
Yay! Love hearing that! Thanks Melissa!
My kids have a sweet tooth in the morning, so I wanted to introduce them to a healthy breakfast cookie. While this recipe isn’t quite as healthy as I would like them to eat, I thought it would be a good introduction to healthy breakfast cookies. It was! It’s also the first time they haven’t complained about oatmeal in a cookie! While this recipe is perfectly delicious, next time I make a batch, I plan to throw in a little flax, chia seed, and powdered spinach. I may also try reducing the brown sugar by one tablespoon. The recipe tastes perfect as is. I just want to add a little more nutrition if my kids won’t detect it! Thanks for sharing the recipe!
I’m so happy to hear this! Thanks so much for your comment Melissa! 🙂
DELICIOUS!
Where do I start…. These cookies are amazing! Easy enough for my 2 yr old daughter and I make together during mommy-daughter time. They do lose moisturize after 4 days but they’re so tasty they rarely last that long in the house. (I’ve had to squirrel a few away for myself.) If you like chocolate and pb, these cookies are a must try.
I use jumbo semi-sweet chocolate chips for a rich gooey chocolate taste.
I am so happy to hear this! Thanks for the tip on how long they stay fresh! 🙂