Breakfast Cookie Recipe

Peanut butter oatmeal breakfast cookies are full of protein and fiber and are easy to customize for your individual taste.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 315kcal

2 cups of quick oats
1/2 tsp salt
1 cup peanut butter or almond butter
1/2 tsp cinnamon
1/4 cup honey or maple syrup
1/4 cup applesauce
1 ripe banana mashed
1 1/2 cups raisins You can substitute any mix in for the raisins. Any combination of seeds, dried fruit, and nuts work great.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Combine all ingredients except mix -ins and mix with a hand mixer or a stand mixer.
At this point you can divide the dough and add in different mix-ins to personalize the cookies or if you want them all the same add in 1 1/2 cups (total) of dried fruit, nuts, or seeds.
Scoop dough with a large cookie scoop or ice cream scoop (1/4 cup) and drop onto prepared baking sheet.
Flatten cookie with your hand.
Bake for 15 minutes or they begin to brown around edges.
Cool and store at room temperature or freeze.

Use ripe bananas – The riper the banana, the sweeter and softer your cookies will be. Those brown-speckled ones are perfect!
Don’t overbake – These cookies are meant to be soft and chewy. Take them out when the edges are just set for the best texture.
Add mix-ins – Customize with chocolate chips, dried fruit, cashews, raisins, or sunflower seeds to make them your own (and keep breakfast interesting!).
Freeze for later – Let cookies cool completely, then freeze in a single layer before transferring to a zip-top bag or container. Reheat in the microwave for a few seconds or enjoy straight from the freezer.
Make them mini – For younger kids or smaller appetites, make bite-size cookies and shorten the baking time slightly.