Peanut Butter Breakfast Cookies – Cozy Peach Cuisine

You can mix up these delicious peanut butter breakfast cookies in under 30 minutes! This recipe is vegan, freezable, and packed with healthy ingredients like applesauce, pumpkin seeds, and peanut butter.

Pile of chocolate chip cookies on top.

While there’s nothing wrong with enjoying a regular oatmeal chocolate chip cookie for breakfast, these Peanut Butter Breakfast Cookies are a good option if you’re looking for a protein-packed and rich in fiber to start the day.

These Peanut Butter Cookies use applesauce, creamy peanut butter, and instant oats as the base. You can easily personalize these cookies by adding your favorite nuts, seeds and fruits!

The best part? They are ready in about 30 minutes from start to finish!

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Why you will love this recipe

  • Dietary features: Vegan, Refined Sugar Free, Gluten Free (just choose GF Certified Rolled Oats), Optional Nut Free
  • Structure: Soft, chewy and almost like a soft granola bar.
  • Nutritious: These peanut butter cookies are a nutritious way to start the day. One cookie has 5 grams of protein and 3 grams of fiber.
  • Easy and fast: These biscuits are ready in just under 30 minutes.
  • Easy to customize: The basic recipes use walnuts, pumpkin seeds, cranberries, flax seeds and chia seeds for a hearty punch of plant-based omega-3 flavor and nutrients. Feel free to add different nuts, seeds, and dried fruits to make these cookies your own!

ingredients

Labeled ingredients used to make breakfast biscuits.
  • Instant oats OR 1 minute of oats. Rolled oats or old-fashioned oats don’t work as well because they cook much slower, which can make the cookie crumbly. Choose certified gluten-free oats to make this recipe gluten-free.
  • Creamy Peanut Butter OR big, it’s your choice! I choose creamy because that’s what I like best.
  • Applesauce it sweetens breakfast biscuits slightly and helps the dough bind.
  • Seeds such as chia seeds, flax seeds and pumpkin seeds. These help with binding and add lots of nutrients like omega-3 fatty acids, fiber, and protein.
  • Peanuts such as walnuts or pecans. Choose raw chopped nut pieces, which are also dense in nutrients and healthy fats. You can also use almonds or pecans.
  • Dried fruitt like cranberries, raisins, or even dried cherries.

Step by step instructions

Steps 1 and 2 to make breakfast cookies.

Step 1. In a medium mixing bowl, add the peanut butter and applesauce. Mix, using a whisk or fork, until combined.

step 2. Add the dry ingredients: oats, cinnamon, salt. Mix until combined.

Steps 3 and 4 to make breakfast cookies.

Step 3. Add the additional ingredients: pumpkin seeds, chopped nuts, dried fruit and chia seeds.

Step 4. Use a cookie scoop or 1-ounce measure to scoop cookies onto a parchment paper-lined baking sheet. If you keep them in a ball shape they will stay that way because they don’t flatten out like a traditional cookie. Flatten them with a spatula or the palm of your hand.

Step 5. Bake on the middle rack in a 350 degree oven for 13 to 15 minutes. They’ll still be soft when you take them out of the oven, but they should firm up as they sit.

Stack of three biscuits on a white plate.

Variations and advice

  • I tried this recipe with Jif Natural Peanut Butter and Trader Joe’s Natural Peanut Butter. If you are using natural peanut butter that is very thin/runny, you may need to add more oats to help bind.
  • Additional componentsDirections: The amount of nuts and dried fruit added to the peanut butter cookie dough should total about 1/2 cup. Any variety of nuts and seeds work as long as it amounts to about ½ cup.
  • Chocolate: Add 1 tablespoon of cocoa powder to make chocolate breakfast cookies. You can even add some chocolate chips!
  • Protein: Add a scoop of your favorite protein powder to make them even more protein-rich.
  • Several nut butter options: I haven’t tried breakfast cookies with anything other than peanut butter, but they should work with sunflower seed butter, almond butter, or any other nut butter.
  • These cookies do not change shape during baking. If you keep them in the shape of a ball that a cookie scoop makes, they’ll stay that way. For a flatter cookie, use clean hands or a spatula to flatten into a disk and reduce cook time by 5 minutes.

Storage tips

Leftover: Breakfast biscuits keep their structure best when stored in the refrigerator. Refrigerate for 4-5 days for best results.

Freezing: These cookies freeze well. Let the cookies cool to room temperature before transferring them to an airtight freezer container. Freeze up to 3 months. Leave to thaw at room temperature.

Biscuit with one bite taken off on top of two other biscuits.

More easy breakfast recipes

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Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick ​​tockAND Pinterest or subscribe to my news bulletin!

📖 Recipe

Biscuit with one bite taken off on top of two other biscuits

Print Recipe

Peanut Butter Breakfast Cookies

These breakfast cookies are packed with healthy fats from pumpkin seeds, nuts, and chia seeds.

Preparation time5 min

Time to cook15 min

Total time20 min

Portions: 16 cookies

Author: Cassidy Reeser, MS, RD

Instructions

  • Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

  • In a medium mixing bowl, add the peanut butter, applesauce, maple syrup. and vanilla extract. Mix together until smooth.

  • Add the dry ingredients: oats, cinnamon, salt. Mix until combined.

  • Fold in the remaining ingredients: pumpkin seeds, sunflower seeds, raisins, chia seeds, and ground flax.

  • Use a cookie scoop or 1-ounce measure to scoop 16 cookies onto a parchment paper-lined baking sheet. Flatten with hand. Bake on the middle rack in a 350 degree oven for 13 to 15 minutes. The cookies will still be soft when you take them out of the oven, but they should firm up as they sit.

Notes

  1. Peanut butter: Creamy or chunky peanut butter will work. I recommend using natural peanut butter because it has a runnier consistency than regular peanut butter.
  2. Sweetener: Maple syrup, honey or agave all work here. The sweetener can be omitted if desired.
  3. Additional components: Use a total of ½ cup of add-ons. You can use sunflower seeds, walnuts, pecans, cranberries, chocolate chips, etc.
  4. These cookies do not change shape during baking. If you keep them in the shape of a ball that a cookie scoop makes, they’ll stay that way. For a flatter cookie, use clean hands or a spatula to flatten into a disk and reduce cook time by 5 minutes.
  5. Warehousing: Store in the refrigerator for up to 4-5 days for best quality. Cookies can be frozen for up to 3 months; defrost in the refrigerator or microwave.

Serving: 1cookieCalories: 146kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated fats: 2gTrans fats: 1gSodium: 69mgPotassium: 167mgFiber: 3gSugar: 4gVitamin A: 6UIC vitamin: 1mgSoccer: 22mgIron: 1mg

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