Peanut Butter Breakfast Cookies
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Peanut Butter Breakfast Cookies are my kind of breakfast—soft, chewy, and packed with all the good stuff. They’re the perfect excuse to eat cookies first thing in the morning, and honestly, I’ve made this recipe so many times I could probably whip up a batch in my sleep.
These aren’t just any breakfast cookies—they’re made with peanut butter, oats, pecans, pretzels, chocolate chips, and coconut, so every bite is loaded with flavor and texture. No all-purpose flour here, just a wholesome, protein-packed cookie that actually keeps you full.
“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 will love this simple cookie recipe
- The perfect balance of salty and sweet – Every bite hits just right, making these cookies totally crave-worthy! If you love the classic peanut butter and chocolate combo, this recipe was made for you.
- Easy to customize – Swap out the mix-ins for endless flavor combinations! Try sunflower seeds, dried cranberries, or even white chocolate chips to mix things up.
- Made with simple, pantry-friendly ingredients – You probably already have most of what you need, and with wholesome ingredients like oats, peanut butter, and nuts, you can totally feel good about enjoying one (or two) for breakfast!
Breakfast Cookie Ingredients
Recipe Notes:
- Peanut Butter – There are so many choices when it comes to peanut butter. Should you use creamy peanut butter or crunchy peanut butter? What about almond butter, sesame butter or natural peanut butter? For me, the peanut butter in my pantry works great in this recipe. Just use the kind you have on hand.
- 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.
- Semi-Sweet Chocolate Chips – Dark chocolate chips would be a great substitute.
- Substitute pistachios or almonds for the pecans.
- Try adding craisins instead of chocolate chips.
- If you love the flavor of cinnamon, add 1/2 tsp of cinnamon for additional flavor.
- A great way to add more protein is to add sunflower seeds, pumpkin seeds, flax seeds, or chia seeds.
You can find a full list of ingredients in the recipe card below.
Recipe Tip
Only have old-fashioned oats on hand? No problem! Just pulse them in a food processor a few times to break them down into smaller pieces—though honestly, either works just fine in this recipe. However, steel-cut oats won’t work as a substitute for quick or old-fashioned oats here.
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.
The size might seem like it will create a monster cookie shape, but remember, they are a meal.
Step 5: Bake for 13-15 minutes. The cookies are done when the edges are firm and golden brown.
More cookie recipes
- Cinnamon Roll Cookies
- Chocolate Chip Cookies with Oreos
- Peanut Butter Cookies
- Thumbprint Cookies
- Chocolate Chip Butterscotch Cookies
Recipe
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Peanut Butter Oat Breakfast Cookies
Ingredients
- 1 cup Peanut Butter Crunchy or Creamy
- 1 Egg
- 1 teaspoon Vanilla
- 1/2 cup Brown Sugar
- 1/2 cup Oats
- 1/2 teaspoon Baking Powder
- 1/2 cup Chocolate Chips
- 1/4 cup Coconut
- 1/2 cup Pecans Broken
- 1/2 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, 1/2 cup Brown Sugar, 1/2 cup Oats, 1/2 teaspoon Baking Powder
- Add in chocolate chips, chopped pecans, broken pretzels, coconut and mix until well combined.1/2 cup Chocolate Chips, 1/4 cup Coconut, 1/2 cup Pecans, 1/2 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
- Double the recipe and make extra for the freezer.
- Try different mix-ins. Use craisins instead of chocolate chips, almonds instead of pecans or you could even add marshmallows.
- If using a dark cookie sheet, reduce the oven temperature to 325 degrees.
- Make ahead: Although this is a small batch recipe, feel free to double the recipe so you’ll have plenty for the freezer.
- Freeze: To freeze, bake as directed, cool completely, and place in an airtight container for up to six 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!