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.
Ingredients to keep you feeling good
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 😉
How to make breakfast cookies
Step 1: Preheat oven to 325 degrees.
Step 2: In a large mixing bowl or mixer, mix together quick oats, peanut butter, cinnamon, honey, applesauce, mashed banana, coconut, chia seeds and chocolate chips.
I like to use Enjoy Life Dark Chocolate Morsels. You could use whatever mini chocolate chips you prefer, but the nutrition information will vary depending on what brand you use so keep that in mind!
Step 3: Using a large cookie scoop, drop 12 scoops of dough onto a parchment-lined baking sheet (this will help them not stick). Flatten the cookie slightly with your hand (they won’t flatten while they bake).
Step 4: Bake for 15 minutes, until cookies start to brown on the bottom and edges. After a few minutes, transfer to a baking rack to let them cool completely.
Related article: looking for a more delicious on-the-go breakfasts? Try our Peanut Butter Breakfast Bites.
To store
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
More healthy breakfast recipes
- Egg White Breakfast Sandwich
- Baked Cinnamon Oatmeal
- Sweet Potato Breakfast Bowl
- Peanut Butter Protein Bars
- Healthy Strawberry Baked Oatmeal Cups
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
- 1½ Tablespoons chia seeds
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees.
- 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.
Nutrition
Recipe Details
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Can you use quick steel cut oats in breakfast cookies? Also can you leave out banana?
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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!
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These sound great! What is the nutritional info? Thanks.
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Would you please add the calories for these? Thanks!
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How can I get the nutritional information for your recipes? Thanks!
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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!
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Can you use rolled oats for this recipe?
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Or even old fashioned oats?
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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?
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Can we sub coconut oil for the banana? Trying to up the fat content for my little ones.
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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.
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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.
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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!!
