Gluten-free Healthy Breakfast Cookies made with peanut butter and old-fashioned oats. There is no flour, no butter, and no oil in these cookies which can be ready in about 20 minutes!
Cookies you can eat for breakfast!
Besides this Egg Skillet (or this Egg Wrap), I tend to love sweet instead of savory breakfasts. Gimme all the crepes, pancakes, or bread pudding and I’ll be happy as a clam (with a blissful sugar coma).
So naturally, if there is an excuse to eat cookies for breakfast, you know I’m all over that! And while these cookies do have a bit of sugar in them, they’re mainly made with good ingredients — honey, peanut butter, an egg, and old-fashioned oats. I mean, depending on how much sugar you add to your bowl of oatmeal, it may even have more sugar than these cookies 🙂 Or is that just me?…
Quick Tip
These Healthy Breakfast cookies are certainly not limited to breakfast; they make a great snack or afternoon pick-me-up.
Breakfast Cookies tips
Breakfast Cookies tips- Use a one-tablespoon measuring spoon to measure equal balls of dough so cookies bake evenly.
- Slightly flatten the dough balls: These cookies don’t spread much when baking so roll the dough balls wider instead of taller.
- Make sure to use creamy–not crunchy–peanut butter for best results. I recommend using a peanut butter that you love. If you like a spoonful of the peanut butter plain, you’ll love it in these healthy breakfast cookies.
- Do not over-bake: These cookies don’t take a whole lot of baking time and will go from perfectly cooked to burned quickly. These cookies continue to firm up after being baked as they sit and cool. You’ll know the cookies are done if they don’t look gooey, wet, or shiny on top at the end of the bake time.
Breakfast Cookies Variation ideas
- The chocolate and peanut butter chips do make these more of a dessert, so to make them healthier, try dark chocolate chips. Dark chocolate has lots of healthy fats and antioxidants among other benefits.
- Instead of adding chocolate chips, try raisins, dried cranberries, dried tart cherries, or nuts instead.
- Add a sprinkle of Maldon sea salt flakes to the tops of these cookies if you’re craving a salty-sweet treat.
More healthy baked goods:
- Healthy Pumpkin Cookies no refined sugar, no flour, butter, or oil
- Healthy Banana Muffins naturally sweetened
- No Bake Granola Bars with a chocolate drizzle
- Healthy No Bake Cookies with dark chocolate
- Healthy Applesauce Muffins made with Greek yogurt
Healthy Oatmeal Breakfast Cookies
Ingredients
- 1 cup creamy peanut butter*
- 2 tablespoons honey
- 4 tablespoons light brown sugar lightly packed
- 1/2 cup + 2 tablespoons old-fashioned oats
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup peanut butter chips + chocolate chips Nestle has this combo
Instructions
- Preheat the oven to 350 degrees F.
- In a medium-sized bowl stir together the peanut butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey.
- Add in the oats, salt, baking soda, and vanilla extract. Stir well.
- In a separate bowl lightly beat the egg and then add it to the mixture.
- Stir in desired add-ins (I used a peanut butter and chocolate chip mixture), but you can use dark chocolate chips, raisins, craisins, peanuts, etc. to make these even healthier and more breakfast worthy.
- The mixture will be thick and hard to stir. Continue stirring until combined and then use a 1 tablespoon measuring spoon to measure balls of dough. Press and squeeze the dough tightly together into a ball and then flatten the ball to form a disc.
- Place the cookie dough discs onto a cookie sheet and bake for 6-8 minutes.
- Watch the cookies closely and remove when the bottom barely starts to brown even if they don't look completely done (they cook more as they cool). I burned a few cookies by not watching them - they look underdone and 30-60 seconds later they are burned! (TIP: I also found cooking smaller batches - like 6 on a tray worked the best)
- Remove and allow to cool completely.
Video
Recipe Notes
Gluten-free: For a gluten-free version, make sure oats are certified gluten free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m also wondering how many it makes…trying to enter the recipe into MyFitnessPal for nutrition info, and realized it doesn’t mention, or I just missed it 🙁
About 16 cookies if you use a 2 tablespoon cookie scoop 🙂
Maybe I’m just not seeing it, but how many breakfast cookies does this make?
I just baked these for the first time today. It made 16 cookies using a 2 tablespoon scoop. I made them using 1/2 chocolate chips and 1/2 butterscotch chips. They turned out nicely and are sweet enough to be satisfying for a dessert. Thanks!
I just made these for breakfast and they are amazing! I will definitely make these again. The only changes I made were that I used maple syrup instead of honey and dark chocolate chips only.
I just baked these cookies exactly as the recipe is written. They are beyond scrumptious! My 8 year old and I gobbled them up! This will be my go to healthy cookie recipe. Thank you for sharing it.
Yay! So happy to hear 🙂 Thanks so much for your kind comment and for trying these cookies Teresa!
What are the Macros?
How do you store these and for long can they be ststored. I made these today but im sure i wont eat them all.
You can freeze them in an airtight bag if you won’t eat them within 3-4 days, otherwise, just store them in an airtight container or bag at room temperature.
I AM MAKING THESE!!!!!!!!!!!!!!! Yum, yum, yum! I can taste them now! I have a Valentine’s tea party every year and I’m always looking for tasty, but healthy, treats to make for it. These will be on the menu!
I am a gluten-intolerant college student and just whipped these up, they are incredible. Love that they’re flourless. I used dark brown sugar and half natural PB, half no-stir, and it worked quite well – made them not as thick, but chewy and not crumbly at all even without a cookie scoop. Thank you so much, I’ll definitely make these again!
I’m SO glad to hear it!! Thanks so much for taking the time to leave a comment and review 🙂 And glad to hear that half natural PB worked well!
These look absolutely amazing! I was wondering if I used this exact recipe and instead made a cookie cake, would it turn out just fine?
I just finished making my 2nd batch in a week because they are just amazing! Pretty much the best breakfast ever!!!
Yay! I totally agree – can’t go wrong with cookies for breakfast haha! Thanks so much for taking the time to comment 🙂 Have a wonderful week!