Go Back
+ servings
Peanut Butter Breakfast Cookies stacked four high.

Peanut Butter Breakfast Cookies

You won't feel guilty about eating this healthy breakfast cookie.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 cookies
Calories 267kcal



  • 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.


  1. Double the recipe and make extra for the freezer.
  2. Try different mix-ins.  Use craisins instead of chocolate chips, almonds instead of pecans or you could even add marshmallows.
  3. Freeze cookies individually for up to 3 months.
  4. If using a dark cookie sheet, reduce the oven temperature to 325 degrees.
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!


Serving: 1cookie | Calories: 267kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 118mg | Potassium: 191mg | Fiber: 2g | Sugar: 24g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg