Breakfast Cookies

These cookies are packed with the wholesome goodness of breakfast while still maintaining the sweet integrity of being a cookie. Its got rolled oats, peanut butter, nuts, and of course chocolate chips. Each of these are perfect nuggets of fuel are an easy way to take breakfast to go!

I started making these when I had morning class. Try as I might, I could never quite get myself ready and properly fueled in time for class. At first I was skeptical that these cookies, that fit smaller than the palm of my hand, could do its part in keeping me full. I soon found out that they kept me fulfilled until I could get to lunch. 

In honor of Homemade Cookie Day, I just had to share this with all of y'all. These breakfast cookies travel really well. They can be used as a morning snack too! Making a batch in advance and freezing them is a great way to prepare for a hectic week!

Breakfast Cookies

Makes ~33 Cookies

  • 2 1/4 cups oats
  • 1 cup flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 cup chocolate chips
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pistachios 
  • 1/4 cup raisins 
  • 1/2 peanut butter
  • 2/3 cup unsweetened apple sauce
  • 1/4 cup honey
  • 1 large egg

In a medium bowl, mix together the dry ingredients (raisins and above)

In another bowl, mix together the wet ingredients (peanut butter and below)

Mix the dry ingredients into the wet ingredients

Place the covered bowl into the refrigerator for ~20 mins

Preheat the oven to 350 F

Using an ice-cream scoop, portion your cookies onto a greased baking sheet

Bake for 9-10 mins

Let the cookies cool completely before moving them



It is really easy to add in extra yummies into the recipe and highly encourage you to find a combo that suits your taste!

I find it easier to mix in a little bit of the dry ingredients in at a time so that everything can be fully mixed in

During the dough chilling and the oven preheat time, I take this time to clean up and get the baking pans ready

The apple sauce makes the cookies delightfully soft so that it is pertinent that you leave the cookies to cool before moving them so that they can harden just enough to hold