Name: Breakfast Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

Make a batch of these breakfast cookies loaded with oats, peanut butter, and chocolate chips to eat on the go and have you feeling full all morning.

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!

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.

Ingredients for Breakfast Cookies in a white mixing bowl

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!

Cookie dough for Breakfast Cookies in a mixing bowl with a hand mixer

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).

Close up of a Breakfast Cookie on parchment paper

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.

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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

Breakfast Cookies Recipe

Make a batch of these breakfast cookies loaded with oats, peanut butter, and chocolate chips to eat on the go and have you feeling full all morning.

Prep Time 10

Cook Time 15

Total Time 25

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Ingredients

Equipment

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.

Notes

Other Mix Ins we like in these cookies:

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

Calories: 212 kcal · Carbohydrates: 25 g · Protein: 6 g · Fat: 11 g · Saturated Fat: 3 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 1 mg · Sodium: 83 mg · Potassium: 206 mg · Fiber: 3 g · Sugar: 12 g · Vitamin A: 17 IU · Vitamin C: 1 mg · Calcium: 29 mg · Iron: 1 mg

Cuisine: American

Course: Breakfast

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.

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Questions & Reviews

Sharon says:

Can you use quick steel cut oats in breakfast cookies? Also can you leave out banana?

Regina Schwartz says:

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!

Sharon says:

These sound great! What is the nutritional info? Thanks.

Laurie says:

Would you please add the calories for these? Thanks!

Laura Miller says:

How can I get the nutritional information for your recipes? Thanks!

Cyd says:

You can easily add the ingredient to MyFitnessPal.

Cyd says:

You can use steel cut oats. Leaving out the banana will make it drier.

Faith says:

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!

Abby says:

Can you use rolled oats for this recipe?

Abby Johnson says:

Or even old fashioned oats?

Cyd says:

Either of them will work fine!

Alaine says:

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?

Cyd says:

It should be fine. But if it's too dry, just add in a little more applesauce or bananas for moisture.

Jen Everett says:

Can we sub coconut oil for the banana? Trying to up the fat content for my little ones.

Cyd Adamson says:

We haven't tried subbing coconut oil for the bananas in this recipe. I'm sorry we don't have more info for you.

Kimberly says:

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.

Kristin says:

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.

Kylee says:

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!!

Shannon Dukes says:

Could you use almond or cashew butter instead of peanut?

Momma Cyd says:

You can use anything that is the same texture and thickness.

Kim says:

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.

Momma Cyd says:

Check the NOTES in the recipe for other mix-ins.

Ju says:

What can I use instead of apple sauce ?

Momma Cyd says:

We have only made these with applesauce.

Join The Discussion

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Sharon says:

Can you use quick steel cut oats in breakfast cookies? Also can you leave out banana?
Regina Schwartz says:

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!
Sharon says:

These sound great! What is the nutritional info? Thanks.
Laurie says:

Would you please add the calories for these? Thanks!
Laura Miller says:

How can I get the nutritional information for your recipes? Thanks!
Cyd says:

You can easily add the ingredient to MyFitnessPal.
Cyd says:

You can use steel cut oats. Leaving out the banana will make it drier.
Faith says:

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!
Abby says:

Can you use rolled oats for this recipe?
Abby Johnson says:

Or even old fashioned oats?
Cyd says:

Either of them will work fine!
Alaine says:

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?
Cyd says:

It should be fine. But if it's too dry, just add in a little more applesauce or bananas for moisture.
Jen Everett says:

Can we sub coconut oil for the banana? Trying to up the fat content for my little ones.
Cyd Adamson says:

We haven't tried subbing coconut oil for the bananas in this recipe. I'm sorry we don't have more info for you.
Kimberly says:

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.
Kristin says:

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.
Kylee says:

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!!
Shannon Dukes says:

Could you use almond or cashew butter instead of peanut?
Momma Cyd says:

You can use anything that is the same texture and thickness.
Kim says:

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.
Momma Cyd says:

Check the NOTES in the recipe for other mix-ins.
Ju says:

What can I use instead of apple sauce ?
Momma Cyd says:

We have only made these with applesauce.