Home > Breakfast > Healthy Breakfast Cookies Healthy Breakfast Cookies April 9, 2014 | 191 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Gluten-free healthy breakfast cookies made with peanut butter and old-fashioned oats. There is no flour, no butter, and no oil in these cookies which can be ready in about 20 minutes! Cookies you can eat for breakfast! Besides this egg skillet (or this egg wrap), I tend to love sweet instead of savory breakfasts. Gimme all the crepes, pancakes, or bread pudding and I’ll be happy as a clam (with a blissful sugar coma). So naturally if there is an excuse to eat cookies for breakfast, you know I’m all over that! And while these cookies do have a bit of sugar in them, they’re mainly made with good ingredients — honey, peanut butter, an egg, and old fashioned oats. I mean, depending on how much sugar you add to your bowl of oatmeal, it may even have more sugar than these cookies 🙂 Or is that just me?… And while these are certainly not limited to breakfast, they make a great a snack or afternoon pick-me-up. Breakfast Cookies tips Use a 1 tablespoon measuring spoon to measure equal balls of dough so cookies bake evenly. Slightly flatten the dough balls; these cookies don’t spread much when baking so roll the dough balls wider instead of taller. Make sure to use creamy not crunchy peanut butter for best results. I recommend using a peanut butter that you love — if you like a spoonful of the peanut butter plain, you’ll love it in these healthy breakfast cookies. Do not over-bake: these cookies don’t take a whole lot of baking time and will go from perfectly cooked to burned quickly. These cookies continue to firm up after being baked as they sit and cool. You’ll know the cookies are done if they don’t look gooey, wet, or shiny on top at the end of the bake time. Breakfast Cookies Variation ideas The chocolate and peanut butter chips do make these more of a dessert, so to make them healthier, try dark chocolate chips. Dark chocolate has lots of healthy fats and antioxidants among other benefits. Instead of adding chocolate chips, try raisins, dried cranberries, dried tart cherries, or nuts instead. Add a sprinkle of Maldon sea salt flakes to the tops of these cookies if you’re craving a salty-sweet treat More healthy baked goods: 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Oatmeal Breakfast Cookies 4.91 from 53 votes - Review this recipe Gluten-free healthy breakfast cookies made with peanut butter and old-fashioned oats. There is no flour, no butter, and no oil in these cookies which can be ready in about 20 minutes! SAVE TO RECIPE BOX Print Recipe Healthy Oatmeal Breakfast Cookies 4.91 from 53 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Gluten-free healthy breakfast cookies made with peanut butter and old-fashioned oats. There is no flour, no butter, and no oil in these cookies which can be ready in about 20 minutes! Course Breakfast Cuisine American Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes Servings 15 cookies Ingredients1 cup (257g) creamy peanut butter*2 tablespoons honey4 tablespoons (47g) light brown sugar lightly packed1/2 cup + 2 tablespoons (57g) old-fashioned oats1/8 teaspoon salt1 teaspoon baking soda1/2 teaspoon vanilla extract1 large egg1/2 cup (92g) peanut butter chips + chocolate chips Nestle has this combo InstructionsPreheat the oven to 350 degrees F.In a medium sized bowl stir together the peanut butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey.Add in the oats, salt, baking soda, and vanilla extract. Stir well.In a separate bowl lightly beat the egg and then add it to the mixture.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.The mixture will be thick and hard to stir. Continue stirring until combined and then use a 1 tablespoon measuring spoon to measure balls of dough. Press and squeeze the dough tightly together into a ball and then flatten the ball to form a disc.Place the cookie dough discs onto a cookie sheet and bake for 6-8 minutes.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)Remove and allow to cool completely. Video Recipe NotesCheck 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. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.