Always on the go? Make these easy breakfast cookies so you can still enjoy a nutrient-dense breakfast, no matter how quickly you have to race out the door.
These healthy breakfast cookies are loaded with oats, peanut butter, and a few chocolate chips to keep you feeling full and energized all morning long.
Related Recipe: Looking for more breakfast recipes?! Try our Homemade French Toast Sticks!
Recipe Ingredient Notes
To make Breakfast Cookies, you will need the following ingredients:
Unlike some pre-made breakfast bars or cookies that you can find in the store, these are fresh with absolutely no preservatives. Here’s what you’ll need to make these breakfast cookies (and what’s so great about them!):
- Quick oats: a great source of carbs and fiber
- Natural peanut butter: for protein and vitamin B-6
- Cinnamon: a surprisingly rich source of antioxidants
- Pure Raw Honey: a sweetener that is another great source of antioxidants
- Unsweetened applesauce: helps aid in digestion
- Mashed banana: plenty of vitamins and nutrients that help moderate blood sugar levels
- Unsweetened shredded coconut: rich in fiber
- Chia seeds: loaded with fiber, protein, and Omega-3s
- and Mini chocolate chips: A little bit of chocolate to make life better 😉
Equipment Needed:
How to make Breakfast Cookies
- Preheat oven to 325℉.
- In a large mixing bowl or mixer, mix together all the ingredients.
- Using a large cookie scoop, drop 12 scoops of dough onto a parchment-lined baking sheet. Flatted the cookie slightly with your hand (they won’t flatten while they bake).
- Bake for 15 minutes, until cookies start to brown on the bottom and edges.
Storage Suggestions
These cookies can be kept on the counter (or the refrigerator) in an airtight container for 4-5 days.
They can be frozen in an airtight freezer-safe container for up to 60 days. Just pull them out and let them thaw on the counter as desired.
Other mix-ins
- Dried fruit like raisins, craisins, or your freeze-dried favorites
- Flaxseed for added Omega-3s and fiber
- Protein powder for an extra boost of protein
- Maple syrup instead of honey
Enjoy More Delicious Sweet Breakfast Recipes
Breakfast will never remain the same with these sweet breakfast ideas! Browse our comprehensive list of sweet breakfast recipes.
- Blackberry and Cream Cheese Danish
- Buttermilk Pumpkin Donuts with Maple Glaze
- Cinnamon Breakfast Bites
- Mini Pumpkin Pie Crescents
Breakfast Cookies Recipe
Ingredients
- 2 cups quick oats
- ¾ cup peanut butter
- ½ teaspoon cinnamon
- ¼ cup honey
- ¼ cup applesauce
- ½ cup mashed banana, (about 1 medium banana, mashed)
- ¼ cup shredded coconut
- 1 ½ Tablespoon chia seeds
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 325℉.
- In a large mixing bowl or mixer, mix together all the ingredients.
- Using a large cookie scoop, drop 12 scoops of dough onto a parchment-lined baking sheet. Flatted the cookie slightly with your hand (they won't flatten while they bake).
- Bake for 15 minutes, until cookies start to brown on the bottom and edges.
Notes
- Dried fruit like raisins, craisins, or your freeze-dried favorites
- Flaxseed for added Omega-3s and fiber
- Protein powder for an extra boost of protein
- Maple syrup instead of honey
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can you use quick steel cut oats in breakfast cookies? Also can you leave out banana?
What size of a cookie scoop do you consider a large one?! Could you give it the size maybe in Tablespoons? I have several different ones, but want to make sure I’m using the correct amount…don’t want to waste a recipe! Love your stuff! Thanks!
These sound great! What is the nutritional info? Thanks.
Would you please add the calories for these? Thanks!
How can I get the nutritional information for your recipes? Thanks!
You can easily add the ingredient to MyFitnessPal.
You can use steel cut oats. Leaving out the banana will make it drier.
I just made these and they are GREAT! Looking forward to giving my kids these for breakfast in the morning. They have way less sugar (none, really) than the oatmeal I usually make in the mornings!
Can you use rolled oats for this recipe?
Or even old fashioned oats?
Either of them will work fine!
If you add either of flax seeds or protein powder from the other mix-ins list, will that dry the cookies out or do you need to add extra liquid of some sort like extra applesauce? Also, about how much flax seeds or protein powder to a recipe?
It should be fine. But if it’s too dry, just add in a little more applesauce or bananas for moisture.
Can we sub coconut oil for the banana? Trying to up the fat content for my little ones.
We haven’t tried subbing coconut oil for the bananas in this recipe. I’m sorry we don’t have more info for you.
Ah, this version makes much more sense. In this recipe in your book, you say to use a 1/3 cup measuring cup to scoop out the cookies. I thought maybe you meant 1/4 c because I got exactly 8 cookies using 1/3 c and I think they were way too big, took much longer to cook than the book said, almost double. I also clearly didn’t flatten out the cookies enough before putting in the oven. The book version, and here as well, say to only press them down “slightly”, but you can see in some of these pictures that you need to really flatten them out. I would say something like, press down firmly until the dough is no more than such and such measurement tall. Anyways, they came out okay, my toddler is eating them.
These were yummy!I put the recipe into my fitness pal and with 12 cookies they are 312 calories, 43g carbs, 9g protein, 13g fat,7g fiber, 11g sugar. I did use the Lily’s chocolate chips.
I have tried a few breakfast cookie recipes but haven’t been able to find one I loved. I wanted the ease of eating a cookie and yet still have good ingredients and these didn’t fall short! Great cookie that my kids loved and super easy and healthy! Will be making them all the time!!
Could you use almond or cashew butter instead of peanut?
You can use anything that is the same texture and thickness.
We have a coconut allergy at our place. Would you suggest adding more oats to make up for leaving that out? I’m sure the coconut helps keep the structure together so don’t want it to fall apart without them.
Check the NOTES in the recipe for other mix-ins.
What can I use instead of apple sauce ?
We have only made these with applesauce.