Healthy Breakfast Cookies

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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! via chelseasmessyapron.com

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 πŸ™‚ 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.

Cookie 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.

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:

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Healthy Oatmeal Breakfast Cookies

4.87 from 44 votes
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!
Print Recipe

Healthy Oatmeal Breakfast Cookies

4.87 from 44 votes
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

Ingredients

  • 1 cup (257g) creamy peanut butter*
  • 2 tablespoons honey
  • 4 tablespoons (47g) light brown sugar lightly packed
  • 1/2 cup + 2 tablespoons (57g) old-fashioned oats
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup (92g) peanut butter chips + chocolate chips Nestle has this combo

Instructions

  • Preheat 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 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.

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Recipe Rating




177 Comments

  1. 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. 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. 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. 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 πŸ˜‰

  5. 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. let’s be honest – you have the most well-fed family ever!!! and I can’t believe these are GF, they look so moist and delicious, I just want to dive right on in πŸ™‚

  7. 5 stars
    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!

  8. 4 stars
    I am in love with how thick these are! And the fact that they are peanut butter and oats?! I would totally eat the whole batch!

  9. Cookies for breakfast? I’m sold πŸ™‚ It’s an added bonus that they are healthy! Great recipe!

  10. 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 πŸ™‚

  11. 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

    1. 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!

  12. 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 πŸ™‚

  13. 5 stars
    I just finished making my 2nd batch in a week because they are just amazing! Pretty much the best breakfast ever!!!

    1. Yay! I totally agree – can’t go wrong with cookies for breakfast haha! Thanks so much for taking the time to comment πŸ™‚ Have a wonderful week!

  14. 5 stars
    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!

    1. I’m SO glad to hear it!! Thanks so much for taking the time to leave a comment and review πŸ™‚ And glad to hear that half natural PB worked well!

  15. 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!

    1. 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.

  16. 5 stars
    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.

    1. Yay! So happy to hear πŸ™‚ Thanks so much for your kind comment and for trying these cookies Teresa!

  17. 4 stars
    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.

    1. 5 stars
      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!

  18. 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 πŸ™

  19. 5 stars
    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 πŸ™‚ You rock!

    1. Haha you are so sweet!! Thanks Lauren! So glad to hear you liked these and that the dark brown sugar worked well πŸ™‚

  20. 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!

  21. 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!

    1. I don’t have the nutrition facts for these, but you could put the ingredients in an online calorie calculator to find out! πŸ™‚

  22. 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!!

  23. 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.

    1. Haha! So glad these still worked even with less peanut butter and I’m glad the whole batch wasn’t ruined for you πŸ™‚ Thanks for the comment!

  24. 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!

  25. 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! πŸ˜‰ 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.

  26. 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.

  27. 5 stars
    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!

  28. 5 stars
    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!

    1. Thank you so much for your comment Michelle! I am so, so happy to hear you both like these cookies πŸ™‚ Love that tip about freezing these!!

  29. 5 stars
    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 πŸ™‚

    1. Isn’t the size of these cookies so awesome?! πŸ™‚ 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 πŸ™‚

  30. 5 stars
    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!!

    1. LOVE hearing what you added and changed! So glad you enjoyed these and thanks for the comment πŸ™‚

  31. 5 stars
    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!!!

    1. Yeah just regular chocolate chips will work fine. I would do dark if you like them since those are healthier πŸ™‚

  32. 5 stars
    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!

    1. I hate having to go to the store just for 1 or 2 ingredients!! Glad you had everything πŸ™‚ Thanks for the comment!

  33. 5 stars
    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 πŸ™‚
    thank you so much for sharing the recipe!

    1. So glad to hear it!! Thank you for your comment Karen!! πŸ™‚ 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.

  34. 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!

    1. I don’t see why not! πŸ™‚ 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

      1. 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!

        1. 5 stars
          I tried it with Almond Butter….it was the organic type with just a little bit of oil floating on top. I stirred it well prior to starting recipe. It turned out great! I also substituted my organic brown coconut sugar ( same amount as the brown sugar called for in the recipe). I baked around 8 minutes. I didn’t add any additional “add-ins”. I shaped the cookies with my hands ..first into tight balls, then flattened down a bit as Chelsea suggested. What a great and flexible recipe!!! Thank you Chelsea!!!

          1. You are so welcome! πŸ™‚ I’m thrilled you enjoyed these and were able to adjust them to your liking πŸ™‚

  35. 5 stars
    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.

    1. So glad to hear you enjoyed these πŸ™‚
      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.

  36. 5 stars
    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 flourβ€”that’s a win in my book!

    1. Awesome!! So great to hear everyone enjoyed them and didn’t miss the butter, white sugar, or flour πŸ™‚ Thanks so much for the comment Molly!

  37. 5 stars
    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!!! πŸ™‚

    1. 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 πŸ™‚ Thanks for your comment Carol!

  38. 5 stars
    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!!

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

  39. 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.

    1. If you want you can, I haven’t ever done that and haven’t had a problem with them crumbling. If they are crumbly you may be packing in too many oats or under-measuring the peanut butter. Hope that helps πŸ™‚

      1. 5 stars
        I made these, so delicious! I used agave instead of the brown sugar I didn’t have a problem with them being crumbly at all they were so moist and so yummy!

  40. 5 stars
    Thanks so much for this recipe! I have made it several times and it came out great every time. These are delicious AND quick to make.?

  41. I would prefer that people post after they actually try the cookies. That being said, I just made these and they are absolutely wonderful and so easy too! I used crunchy natural peanut butter and they turned out great.

  42. 5 stars
    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.

    1. Yay! That is so exciting and so great to hear! I am thrilled these were so well enjoyed! Thank you for the comment!

  43. I would like to have a nutrition info on this and other healthy recipes ( as being diabetic I have to watch carbs & sugar ).

  44. 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!

    1. 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!

  45. 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!

    1. 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!

      1. 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!!

  46. 5 stars
    OH MY GOSH ….. deliciousness. Will be making these often. Thanks for a wonderful, amazing, & healthy choice!

  47. 5 stars
    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. ; )

    1. So happy to hear that Vivian! (And we snack on them all day long haha!) Thanks so much for the comment πŸ™‚

  48. 4 stars
    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!

  49. 5 stars
    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 πŸ™‚

  50. 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 ?

  51. 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!

    1. 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! πŸ™‚

  52. 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?

    1. So sorry Sue, I don’t know the carbs on this recipe. I’d recommend an online counter to get that information.

  53. 5 stars
    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!

  54. 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!

  55. 5 stars
    Thank you for the recipe, these are divine! I made them with natural peanut butter and as I do not have cookie scoop, I just used my hands. They are not crumbly yet and when eaten few mintes after being out of the oven (I could not resist), they were amazingly chewy. Thank you, these are really delicious! πŸ™‚

  56. I made these last week and loved them. I didn’t follow the tips so they were crumbly. Trying them again now with natural peanut butter and will follow your tips to avoid crumble. Any other great recipes of yours i should try?

  57. 5 stars
    I made these cookies this morning for my 3 sons under 4. I thought the sugar content was a little high so I used natural peanut butter and didn’t add the brown sugar at all. I replaced the chocolate chips with chopped dates. They were perfect. Just sweet enough for breakfast.

  58. 5 stars
    Making these for the second time this week. I made them vegan, substituting maple syrup for honey, and 3 tablespoons of roasted sweet potato purΓ©e for the eggs. I also used extra dark chocolate chips. OMG- they are delicious. I am neither vegan nor gluten-free, but wanted to make some for a friend who is. She loved them, and now bringing them to a cookie exchange in California where lots of people are gluten free, dairy free, vegan, etc. Thank you for this recipe. I never comment on blog recipes, but wanted to let others know this works for vegans with tweaks, and it’s AMAZING!! I can’t believe it’s healthy, and so quick to make! This recipe is a keeper.

  59. 4 stars
    I could see this being a really good recipe for someone who was gluten-free or couldn’t have butter, but after trying it I think I’d rather just make regular oatmeal cookies and reduce the sugar/sub in whole wheat flour. It’s not necessarily “healthy” – just lacks flour. I put the ingredients in a nutrition calculator and did not see any major, healthy differences between this and a more conventional cookie. It just has a health halo because it doesn’t have wheat flour. That said, it was tasty and if I didn’t have the option of eating wheat flour, I’d make these again.

  60. Question- is the recipe 1/2 cup total chips or a half cup each PB and chocolate. I made with 1/2 cup total and mine are delicious but there are no chips showing like in your picture. Thanks !

    1. Hi Darlene; if desired you can add a few extra chips (or reserve a few from the total) to add to the tops of the cookies after they’ve been baked! It’s 1/2 cup total.

  61. 4 stars
    Have made these twice so far in the past two weeks. First time I had a mental blip while measuring the chocolate chips and actually doubled the amount of chocolate + butterscotch chips to 1 cup total instead of 1/2. Also had only dark brown sugar to use.
    They still came out delicious if not a little more crumbly.

    Today I made them again and split the batch. One with 1/4 cup chocolate/butterscotch blend and the other 1/4 dark chocolate chips and then topped the latter with sea salt.

    Definitely must smush these flat on the cookie tray as they don’t flatten much and must let these cool before trying to eat!

    At almost 175 calories a cookie (by my calculations), I’m not sure they are worth two normal chocolate chip cookies, but wife and kids liked these a lot, I might try one batch with only additional honey (no unrefined sugars) to see how they come out.

  62. I’m trying to decide whether to make your Healthy Oatmeal Breakfast Cookies or Healthier Flourless Monster Cookies. I notice the Oatmeal do not call for coconut oil or as much oatmeal. Do you think either would help hold them together? Thanks!

    1. These healthy oatmeal breakfast cookies are definitely the more popular one on my site πŸ™‚ I think they hold together great without coconut oil!

  63. Some made it into the oven!
    Made a few adjustments based on what I had available: almond butter, maple syrup and dark chocolate chips.
    Also, used an falafel scoop for perfect rounds.
    Delicious!

  64. 5 stars
    We love these cookies as a healthy breakfast or snack. They freeze beautifully.
    I use half traditional pb and half natural peanut butter (we buy the one from Whole Foods). Swapping to only the natural pb made things very crumbly and downright greasy when scooping.

  65. 5 stars
    I do not EVER comment on recipes… BUT I just had to mention how unbelievably delicious these were. They were BY FAR the best cookies I have ever eaten. Amazing.
    The only changes I made was I only had 3/4 cup of PB so I used 1/4 crunchy with it. And I didn’t have chocolate chips so I roughly chopped up a Hershey bar. I had no scoop so I rolled them with my hands into balls, after 7 min I peaked in and squished em a tad bit with a fork. They did not at any point get firm in the oven, but after the bottom got a bit toasty I took them out.(about 11 min)
    Now they are the perfect texture, the perfect cookie all around! Thank you!!

  66. 5 stars
    I’ve made these a few times now. I substitute a mix of 2/3 Trader Joes Mixed Nut Butter and 1/3 crunchy almond butter for the peanut butter. I used coconut sugar instead of brown and used only half what the recipe calls for. Then I made my own add in mix of pumpkin and sunflower seeds, dark chocolate chips and a teaspoon of hemp seeds for added crunch and protein. They turned out DELICIOUS!!

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