If you’re looking for a portable breakfast that feels like a treat but packs in all the goodness your morning needs, these Breakfast Cookies are going to be your new best friend. They’re hearty, naturally sweetened, and filled with chewy oats, creamy nut butter, and a burst of fruit—basically the perfect excuse to eat cookies for breakfast. Whether you’re dashing out the door, packing a lunchbox, or just craving something nourishing with your coffee, these cookies have your back!
Ingredients You’ll Need
The beauty of Breakfast Cookies is how every ingredient brings something special to the table—from soft texture and nutty richness, to wholesome flavor and a little hint of decadence. Let’s shine the spotlight on what you’ll be using:
- Old-fashioned rolled oats: The hearty base that gives your cookies chewiness and a lovely, rustic feel.
- Whole wheat flour: Adds extra fiber and a subtle nuttiness that makes these cookies more satisfying.
- Baking soda: Gives a gentle lift for just the right amount of tenderness.
- Salt: Balances the sweetness and enhances all the cozy flavors.
- Ground cinnamon: For a warm, comforting aroma and a cozy spice kick.
- Unsweetened applesauce: Adds moisture and a natural sweetness—plus, it lightens things up!
- Honey or maple syrup: The natural sweetener that keeps these cookies refined sugar-free and deliciously sticky.
- Coconut oil (melted): Brings richness, subtle tropical flavor, and makes the cookies tender.
- Large eggs: Binds everything together and gives structure to your cookies.
- Vanilla extract: Infuses a lovely aroma that makes these cookies bakery-worthy.
- Peanut butter or almond butter: Adds nuttiness, extra protein, and seriously craveable flavor.
- Raisins or dried cranberries: Little chewy jewels that provide pops of sweetness and color.
- Chopped nuts (optional): For crunch, extra protein, and a surprise in every bite!
- Mini chocolate chips (optional): Because who doesn’t love a little chocolate in the morning?
How to Make Breakfast Cookies
Step 1: Preheat and Prep
Get things started by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this makes clean-up a breeze and helps your cookies bake evenly. Take a minute to gather all your ingredients; it makes the process smooth and stress-free!
Step 2: Mix the Dry Ingredients
In a large bowl, combine the old-fashioned oats, whole wheat flour, baking soda, salt, and cinnamon. Give everything a good stir so the leavening, salt, and spices will be distributed evenly throughout your cookies.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk together the applesauce, honey or maple syrup, melted coconut oil, eggs, vanilla extract, and peanut butter or almond butter. This mixture should be smooth and creamy—think of it as the glue that holds your Breakfast Cookies together!
Step 4: Combine and Customize
Pour the wet ingredients into the bowl of dry ingredients, and stir until everything is fabulously well combined. This is where you’ll fold in the raisins or dried cranberries, nuts, and mini chocolate chips (if desired). Every stir is a chance to imagine those flavors baked into every bite.
Step 5: Shape the Cookies
Use a tablespoon or a cookie scoop to portion out mounds of dough, about two tablespoons each. Place them onto your prepared baking sheet, leaving just a little space between them. Flatten each cookie slightly with your fingers—they won’t spread much as they bake, so shape them the way you want to see them later!
Step 6: Bake and Cool
Transfer your cookies to the hot oven and bake for 10 to 12 minutes, until the edges are light golden and set. Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Trust me, your kitchen will smell like a cozy little bakery!
How to Serve Breakfast Cookies
Garnishes
These cookies are plenty flavorful on their own, but a few finishing touches can make them extra special. Try a sprinkle of flaky sea salt right as they come out of the oven for a sweet-and-salty contrast, or a dusting of cinnamon and powdered sugar for a pretty presentation.
Side Dishes
Pairing a Breakfast Cookie with a creamy Greek yogurt cup, a hot chai latte, or some fresh fruit makes for a fast, balanced breakfast. For kids (or kids at heart), a glass of cold milk is a classic and welcome addition.
Creative Ways to Present
If you’re serving these cookies for brunch or a get-together, arrange them in a rustic basket lined with a colorful cloth, or stack them on a pretty cake stand. For a fun “breakfast bar,” set out a platter of cookies alongside bowls of nut butter, honey, and fresh berries—everyone can customize their own cookie sandwiches!
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck your Breakfast Cookies into an airtight container. They’ll happily hang out on your counter for up to three days—perfect for a grab-and-go weekday treat. If you want them to last longer, stash them in the fridge where they’ll keep fresh for up to a week.
Freezing
These cookies freeze beautifully! Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag (with a sheet of parchment between layers, if needed). They’ll stay tasty for up to three months—just thaw a few at a time for easy breakfasts.
Reheating
If you love a warm Breakfast Cookie, just pop one in the microwave for 10 to 15 seconds. It’ll taste fresh-baked all over again, with gooey chocolate chips and a soft, chewy middle.
FAQs
Can I make these cookies gluten-free?
Absolutely! Swap the whole wheat flour with your favorite gluten-free all-purpose blend, and be sure to use certified gluten-free oats. The texture stays delicious and everyone can enjoy.
Are these cookies vegan-friendly?
They can be! Use maple syrup instead of honey, and replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for five minutes). Use dairy-free chocolate chips and nut butter for a fully plant-based treat.
What variations can I try?
Breakfast Cookies are impressively versatile. Swap dried cranberries for raisins, use sunflower seed butter for a nut-free version, or try adding shredded coconut, chopped dates, or pumpkin seeds. You can even stir in a scoop of protein powder if you’re looking for an extra boost.
Do these cookies work as a post-workout snack?
You bet! With oats, nut butter, and a balance of carbs and protein, they’re perfect for refueling after exercise. The natural sweetness also satisfies cravings without weighing you down.
Why aren’t my cookies spreading?
These cookies are designed to stay chunky and hold their shape, thanks to the hearty oats and nut butters. Remember to flatten them slightly before baking if you prefer a thinner cookie—the dough won’t spread much on its own.
Final Thoughts
If you haven’t tried Breakfast Cookies yet, you’re truly in for a treat. They’re satisfyingly wholesome, endlessly customizable, and wonderfully easy to make. Give them a go the next time you’re craving a fresh start to your morning, or just need a delicious snack on the run—you might find yourself baking a double batch next time!
Print
Breakfast Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These breakfast cookies are a delicious and healthy option for a quick meal on the go or a satisfying snack. Packed with oats, nuts, and dried fruit, they are wholesome and satisfying. Make a batch ahead of time for easy breakfasts throughout the week!
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsweetened applesauce
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter or almond butter
Mix-Ins (Optional):
- 1/2 cup raisins or dried cranberries
- 1/2 cup chopped nuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, mix together the oats, flour, baking soda, salt, and cinnamon. In another bowl, whisk the applesauce, honey or maple syrup, melted coconut oil, eggs, vanilla, and nut butter. Combine wet and dry ingredients, then fold in any optional mix-ins.
- Bake the Cookies: Scoop 2-tablespoon portions of dough onto the baking sheet, flatten slightly, and bake for 10-12 minutes until golden. Cool on a wire rack.
Notes
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for a week.
- Perfect for meal prep and busy mornings!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
