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.
I am in love this recipe. I recently tried it out and my kids love it. Because cookies for breakfast, WHY NOT! Love, love everything about this recipe. Thank you for sharing this.
Yay! So happy you guys are loving these cookies! Thanks Monica! 🙂
I’ve made this recipe multiple times as-is with perfect results every time! Today I doubled the recipe and substituted with mostly almond butter (about 1/2 cup peanut butter), and used maple syrup and coconut sugar in place of the honey and brown sugar (so my 11 month old could try some). I wasn’t expecting them to turn out as well, but they did! And with a little less of a sugar crash! This is my go-to, and I will continue to use it! Thanks for a great recipe! ☺️
Awesome! I am so happy to hear this! Thanks for the tips! 🙂
I added ghirardelli dark chocolate baking chips and subbed organic coconut palm sugar and they are a little fragile but delicious. Have been making a variety of healthy cookies and these are currently my favorite!
Yum! So glad you’re enjoying these! 🙂
Looking for years to find good recipes
i cant wait to make this cookies for dad
I hope he loves them! 🙂
I love the recipe as is but one time I didn’t have enough peanut butter so I used 1/2 cup almond butter and was pleasantly surprised. They came out super fluffy and not crumbly.
I’m so happy you are loving this recipe! Almond butter is such a yummy substitute in these cookies! Thanks for your comment! 🙂
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!!
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!!
You made my day!! So, so thrilled to hear you loved these! Thanks Lauren 🙂
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.
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!