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Healthy Oatmeal Breakfast Cookies

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

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.