Peanut Butter Breakfast Cookies are a healthier way to eat cookies for breakfast. Save money and skip buying those expensive breakfast cookies at the store by making your own at home.
Kids and adults alike LOVE these easy breakfast cookies!
Breakfast and snacks are always hard for me. I’m not usually very hungry in the morning so I eat cereal, which leaves me starving after I exercise. These peanut butter breakfast cookies make the best snack for me for a quick bite after my workout.
Have you shopped the snack and granola bar aisle lately? There are so many breakfast replacement and granola bar choices these days and my daughter loves them all. Most of all, she loves the breakfast cookies. They’re not super bad for her so I’m okay with her having them but they’re so expensive: often $5 for 4! That’s why I created this recipe, to try and make a snack that she likes so she can have her cookie for breakfast but without all that cost.
I made banana breakfast cookies years ago and they got rave reviews, so I decided to make our favorite flavor this time: peanut butter with chocolate chips!
Peanut Butter Breakfast Cookies have a bunch of healthy ingredients like whole wheat flower, oats, and flax seeds, making them a better choice for breakfast!
These cookies look like cookies. But they’re much healthier than regular treats…so you can eat them in the morning. I added mini chocolate chips because if I can have chocolate for breakfast I’m a happy girl, but you can leave that out.
Healthy breakfast cookies for the win!
These breakfast cookies have a bunch of good-for-you ingredients:
- Whole wheat flour
- Peanut Butter
I use a bit of brown sugar for sweetness and a touch of oil for binding, but the rest of the ingredients are better for you. Plus, when you make breakfast cookies at home you get to control the ingredients!
Each cookie with chocolate chips is about 160 calories; without them they’re about 130. They pack over 4 grams of protein per cookie. Now, I know that 160 calories is a lot but how many cookies can you say have 4 grams of protein? Not very many, I’m sure!
These would also be great for an after school snack. They’ll satisfy the kids’ requests for cookies, but keep them full until dinner. They’re slightly sweet but not overly so and are very satisfying. They’d even satisfy a sweet tooth after dinner without wrecking your diet.
These are very crumbly when they come out of the oven. They’ll firm up as they cool so don’t remove them from the cookie sheets until they’ve completely cooled. They’re not a chewy regular cookie, they’re more like a cross between granola and those easy gluten-free peanut butter cookies in texture and taste. Just wait until they’re cooled to move them, then they’ll stand up to holding.
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Peanut Butter Breakfast Cookies
- 1/2 cup creamy peanut butter
- 1/4 cup brown sugar
- 2 tablespoons oil liquid coconut or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 tablespoons ground flaxseed meal
- 3/4 cup quick oats
- 1/2 cup whole wheat flour
- 1/4 cup mini chocolate chips optional
- Preheat oven to 350°F. Line a cookie sheet with a slipat baking mat or parchment paper.
- Using a stand or hand mixer, mix peanut butter, brown sugar, and oil until smooth. Stir in egg, then mix in baking soda, flaxseed meal, oats, and whole wheat flour. Stir in chocolate chips (optional but yummy).
- Using a 2 tablespoon cookie scoop, scoop uniform size balls of dough onto your cookie sheet. They won’t spread, so they can be semi-close together. Press down slightly with the tines of a fork.
- Bake for about 9-11 minutes, until the bottoms start to get golden. Do not remove from cookie sheet until they are cooled. These are very fragile until they have time to set. They’ll still be more crumbly than a normal cookie, but will stay together once cool.
- Great for breakfast or for an after-school snack! Store in an airtight container for up to 3 days or freeze for up to one month.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 2, 2019