Peanut Butter Breakfast Cookies
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Peanut Butter Breakfast Cookies are my kind of breakfast. Soft, chewy, and packed with peanut butter, oats, nuts, and just enough sweetness to feel like a treat, but filling enough to actually hold you over.
These are the cookies I make when mornings are busy and sitting down for breakfast just isn’t happening. They’re sturdy, satisfying, and easy to grab on the way out the door. Honestly, I’ve made this recipe so many times I could probably whip up a batch in my sleep.
“I love cookies in the morning! I made these for the ICU Nurses working the night shift at Freeman Hospital. They all love them!” — Beth K. ⭐⭐⭐⭐⭐
I’ve tested this recipe over and over (and over again). My family has had them, my friends have had them, and I’ve played around with the mix-ins more times than I can count. Sometimes, I swap the pretzels for sunflower seeds or toss in dried cranberries for a little sweetness. No matter how I make them, they always disappear fast.
These peanut butter breakfast cookies have been a game-changer for my busy mornings — perfect for grabbing on my way to a meeting or keeping in the car for a quick snack.
I also keep protein bites, peanut butter baked oats, granola bites, and breakfast burritos on hand for those hectic mornings.
You can find even more breakfast recipes here.
Why You’ll Love These Breakfast Cookies
- Filling enough to count as breakfast.
- Easy to customize with pantry mix-ins.
- No flour, no mixer, no fuss.
- Perfect for freezing.
- Sweet and salty balance that doesn’t feel heavy.
Ingredients
Recipe Notes:
- Peanut Butter – Creamy or crunchy both work. I use whatever I have in the pantry. Natural peanut butter is fine as long as it’s well stirred.
- Oats – The only difference between old-fashioned and quick oats is their size. The difference in size and shape affects the cooking time and texture. I prefer the texture of quick oats for most baked goods. Don’t use any instant oats as they have added sugar.
- Chocolate Chips – Semi-sweet is my go-to, but dark chocolate is a great option.
- Pecans – Almonds or pistachios can be swapped in easily.
- Mix-In Options – Sunflower seeds, pumpkin seeds, flax seeds, or chia seeds all add extra protein and texture.
See the recipe card below for a complete list of ingredients and measurements.
Jill’s Top Tips for Success
- Let them cool completely before freezing so they hold their shape.
- These cookies are meant to be big. One cookie is a full breakfast.
- Flatten the cookies before baking so they cook evenly.
- Slightly underbake for soft, chewy centers.
How to make peanut butter breakfast cookies
Step 1: Preheat oven to 350 degrees and line a cookie sheet with parchment paper for easy clean up. If using a dark colored baking sheet, lower the oven temperature to 325 degrees.
Step 2: In a large mixing bowl, start by combining the wet ingredients. Once they are incorporated mix in the dry.
Step 3: Add in chocolate chips, chopped pecans, chopped pretzels, and coconut.
Step 4: Use a 1/4 cup dry measuring cup or a 1/4 cup ice cream or cookie scoop to make cookie balls. Place on baking sheet. Flatten each cookie with a spoon or you can use the palm of your hand.
Step 5: Bake for 12-15 minutes. The cookies are done when the edges are firm and golden brown.
Variations and Mix-In Ideas
- Swap dried cranberries for the chocolate chips.
- Use almonds instead of pecans.
- Add ½ teaspoon cinnamon for warmth.
- Stir in extra seeds for a protein boost.
I’ve tested all of these, and they hold up beautifully.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Peanut Butter Oat Breakfast Cookies
Ingredients
- 1 cup Peanut Butter Crunchy or Creamy
- 1 Egg
- 1 teaspoon Vanilla
- ½ cup Brown Sugar
- ½ cup Oats
- ½ teaspoon Baking Powder
- ½ cup Chocolate Chips
- ¼ cup Coconut
- ½ cup Pecans Broken
- ½ cup Pretzels Broken
Instructions
- Preheat oven to 350 degrees and line cookie sheet with parchment paper. Reduce the oven temperature to 325 if using a dark colored baking sheet.
- In a large bowl, combine peanut butter, egg, vanilla, brown sugar, oats and baking powder with a hand mixer.1 cup Peanut Butter, 1 Egg, 1 teaspoon Vanilla, ½ cup Brown Sugar, ½ cup Oats, ½ teaspoon Baking Powder
- Add in chocolate chips, chopped pecans, broken pretzels, coconut and mix until well combined.½ cup Chocolate Chips, ¼ cup Coconut, ½ cup Pecans, ½ cup Pretzels
- Using a 1/4 cup dry measuring cup to scoop the cookies onto the baking sheet. Flatten each cookie with a spoon.
- Bake for 12 – 15 minutes.
Notes
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Storage, Make-Ahead, and Freezer Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Bake, cool completely, and freeze in an airtight container for up to 6 months.
I have a mild allergy to coconut. What could I use as a substitute?
If it were me, I’d add more nuts. The coconut gives texture to the cookie, but not a strong coconut flavor. Pick your favorite of the add-in ingredients. Love to hear how they turn out for you.
Sugar and pretzels in a “healthy” cookie? What can we substitute for these?
Well they still cookies. You could definitely leave out the pretzels and no substitute would be necessary.
I love cookies in the morning, these are perfect! I made these for the ICU Nurses working the night shift at Freeman Hospital, they all love them!
I am going to use a banana instead of an egg this way it would be vegan friendly.
That’s a great idea. I am going to test these with a banana too. Thanks for sharing!
Jill, thank you so much for this recipe. It is so easy to bake these cookies. I love that it does not require flour. My family loves these cookies. They always get excited when they know I am going to bake another batch. Thank you so much for sharing your recipe.
Thank you Katherine!
Jill, I have to add another comment. My dogs LOVE these cookies (not just my family). They always insist we share with them, when we eat these cookies. I mean they are in your face with begging excitement! Thank you again!
Hi Jill, I just posted a new comment about my dogs loving these cookies. So it is not just my human family, but also my furry family that loves these cookies. When I make these cookies, I don’t put the add-ins like chocolate chips (bad for dogs), or the other add-ins. It is very simple with just the peanut butter and oats. I add an extra egg and exchange the vanilla extract with almond extract. Thank you again for your great recipes.
Hi Katherine! We have fur babies too. I’m going to have to give them a taste. Thanks for the comments!
I don’t eat peanut butter, but my family does, so I made these cookies for them. I did add cranberries instead of chocolate chips, and everyone loved the pretzels in the cookies.
I’m so glad your family enjoyed the cookies!
Absolutely fantastic! Huge win in my house. Have a feeling they will reappear on most weekend menus…thanks for the great idea!
I love hearing that! Weekend breakfasts just got a little sweeter (and peanut buttery! 😉). I’m so glad these were a hit, and thanks for leaving a comment. I hope they make a regular appearance in your kitchen!