These breakfast cookies are made with ingredients you probably already have on hand, and are incredibly easy to make! Bake them in the oven, and serve them alongside a hot cup of coffee, or a glass of milk for the kids!
Simply mix together the ingredients (dry and wet separately first) and then bake! You’ll have breakfast or a snack, in just minutes!
More Breakfast Recipes You’ll Love:
Breakfast around here usually consists of bacon in the oven, eggs, breakfast sliders, or the classic bowl of cereal.
Every once in a while, I’ll throw in a batch of these Butternut Squash Pancakes because the kids can’t get enough of them, and I love that they’re eating squash for breakfast.
But these breakfast cookies are so great to make in advance, so the kids can just grab them and go in the morning, or so they can have a great snack in the afternoon.
What You’ll Need to Make These Breakfast Cookies:
Basic ingredients are used in this recipe but I’ll make a few notes about some of the key ingredients below, that you may find helpful.
- Oats – I used old-fashioned oats for this recipe but you can use a different type of oat if needed.
- Applesauce – I use regular applesauce but if you only have cinnamon on hand, that’s ok too!
- Peanut butter – creamy or crunchy work for this recipe. Just the type you’d prefer.
- Chocolate chips – regular or mini chocolate chips. You can even use butterscotch or white chocolate chips.
How to Make Breakfast Cookies
Preheat your oven to 350 degrees F.
In a large mixing bowl, add oats, flour, flaxseed, cinnamon, baking soda and chocolate chips. Stir to combine.
Then, in a medium mixing bowl, add peanut butter, applesauce, honey, brown sugar, and egg. Stir to combine.
Add the wet ingredients to the dry ingredients and stir well to incorporate all ingredients, and they’re ready for baking!
Scoop out small, round, balls of the cookie dough, and place them at least 2 inches apart on the baking sheet.
Next, using your hand, or the bottom of a greased drinking glass, gently press down on each cookie to flatten. (You don’t have to flatten a lot, just a little to make a cookie shape.)
Bake the cookies for 9-11 minutes and remove from the oven.
Allow the cookies to rest on the cookie sheet for a couple of minutes, and then move to a wire cooling rack to finish cooling. Enjoy!
Love peanut butter in your cookies? Then you’ll also love these cake mix peanut butter cookies too!
More Breakfast Recipes
Recipe
Oatmeal Breakfast Cookies
Video
Ingredients
- 2¼ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 2 teaspoon cinnamon
- 1 Tablespoon ground flaxseed
- 1 teaspoon baking soda
- ½ cup chocolate chips
- ½ cup natural creamy peanut butter
- ⅔ cups unsweetened apple sauce
- ¼ cup honey
- 3 Tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add oats, flour, flaxseed, cinnamon, baking soda, and chocolate chips. Stir to combine.
- In a medium mixing bowl, add peanut butter, applesauce, honey, brown sugar, and egg. Stir to combine.
- Add the wet ingredients to the dry ingredients and stir well to incorporate all ingredients.
- Scoop a heaping tablespoon of cookie dough and place it onto the prepared baking sheet. Using clean hands or the bottom of a cup or bowl, smash the cookie so it flattens. The cookies do not spread out much during the baking process, so this step helps get the cookie shape. Add a few more chocolate chips on top for presentation.
- Bake for 9-11 minutes or until cookies are a golden brown and have firmed up a bit.
- Allow cookies to cool on baking sheet for 2 minutes before transferring them to a wire rack to cool. Store in an airtight container for 3-4 days.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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