Peanut Butter Breakfast Cookies are an excellent excuse to eat cookies for breakfast!
Together the peanut butter, oats, pecans, pretzels, chocolate chips, and coconut create the best, soft, chewy cookie.
These healthy breakfast cookies have no all-purpose flour and they are packed full of protein. Make them ahead for a quick on-the-go breakfast or an early afternoon snack.
WHY YOU WILL LOVE THIS SIMPLE RECIPE
- The little bit of salty with the sweet satisfies my sweet tooth every time!
- If you love to combine peanut butter and chocolate these cookies are for you!
- There are so many ways to change up the recipe to get different flavor combinations.
- Everything except the egg is room temperature making most of these ingredients something you probably already have in the pantry.
- With ingredients like these, you can feel good about eating this cookie for breakfast.
Make this small batch recipe with no guilt and you'll have a great "grab and go" breakfast for busy mornings.
- 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.
- 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.
- Brown Sugar
- Baking Powder
If you only have old fashioned oats on hand, throw the oats in a food processor just long enough to create a smaller size, but honestly either will work for these cookies.
Steel-cut oats are not interchangeable for quick or old-fashioned oats in this recipe.
HOW TO MAKE HEALTHY 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: 1 cup peanut butter, 1 egg, 1 tsp vanilla, and ½ cup brown sugar with a hand mixer. Now mix in the dry ingredients: ½ cup oats and 1 tsp baking powder.
STEP 3: Add in ½ cup chocolate chips, ½ cup chopped pecans, ½ cup chopped pretzels, and ¼ cup coconut.
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.
Substitute pistachios or almonds for the pecans. Try adding craisins instead of chocolate chips or do you love the flavor of cinnamon? Add ½ 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.
WANT TO STORE FOR LATER? HERE'S HOW:
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.
MORE MEMORABLE COOKIE RECIPES
PEANUT BUTTER BREAKFAST COOKIES
Peanut Butter Breakfast Cookies
- 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 tsp Vanilla, ½ cup Brown Sugar, ½ cup Oats, ½ tsp 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 ¼ cup dry measuring cup or a ¼ cup ice cream scoop to scoop the cookies onto the baking sheet. Flatten each cookie with a spoon.
- Bake for 12 - 15 minutes.
- 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.
- Freeze cookies individually for up to 3 months.
- If using a dark cookie sheet, reduce the oven temperature to 325 degrees.