• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Peanut Butter Breakfast Cookies

    Published: Feb 3, 2021 · Modified: Sep 14, 2021 by Cassidy Reeser · This post may contain affiliate links.

    250 shares
    jump to recipe

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

    Pile of cookies with chocolate chips on top.
    Table of Contents hide
    1 Why you'll love this recipe
    2 What you'll need
    3 Step by step instructions
    4 Recipe FAQ and expert tips
    5 More easy breakfast recipes
    6 Peanut Butter Breakfast Cookies

    Why you'll love this recipe

    • diet-friendly: vegan and refined-sugar free
    • packed with protein, fiber and healthy ingredients
    • ready in under 30 minutes
    • easy to customize with your favorite nuts, seeds and dried fruit

    What you'll need

    Labeled ingredients used to make breakfast cookies.

    Instant oats or 1 minute oats. Rolled oats or old fashioned oats don't work as well because they cook much more slowly. Choose certified gluten-free oats to make this recipe gluten-free.

    Creamy peanut butter or chunky, it's your choice! I go for creamy because that's what I like best. Choose a natural peanut butter.

    Seeds like chia seeds, flax seeds and pumpkin seeds. These help with binding and add a lot of nutrients!

    Nuts like walnuts or pecans. Choose raw chopped walnut pieces, which are also dense in nutrients and healthy fats. You can also use almonds or pecans.

    Dry fruit 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. Stir, using a whisk or fork, until combined.

    Step 2. Add dry ingredients: oats, cinnamon, salt. Stir until combined.

    Steps 3 and 4 to make breakfast cookies.

    Step 3. Fold in the add-ins: pumpkin seeds, chopped walnuts, 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 this ball shape they will stay this 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 13-15 minutes. They will still be soft when you remove from the oven, but should firm up as they sit.

    Stack of three cookies on a white plate.

    Recipe FAQ and expert tips

    • Add-ins: The amount of nuts and dried fruit you add should total around ½ cup.
    • Chocolate: Add in 1 tablespoon cocoa powder to make chocolate cookies. You can also add in chocolate chips!
    • Protein: Add a scoop of your favorite protein powder to make these even higher in protein.
    How do you store and reheat these?

    Keep refrigerated for 4-5 days for best results. You can reheat in a microwave or pop into the oven for a minute to warm through.

    Can I freeze these?

    Yes! Freeze in a freezer safe container for up to 3 months. Let thaw at room temperature.

    Can I use a different kind of nut butter?

    I haven't tested it myself but you should be able to use almond butter, cashew butter or sunflower butter.

    Cookie with a bite taken out of it on top of two other cookies.

    More easy breakfast recipes

    • Lemon Blueberry Smoothie
    • Easy Tofu Scramble (Ready in 15 Minutes!)
    • Vegan Cinnamon Baked Oatmeal with Pecans
    • Savory Vegan Chickpea Muffins

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Cookie with a bite taken out of it on top of two other cookies
    Print Recipe
    5 from 1 vote

    Peanut Butter Breakfast Cookies

    These breakfast cookies are packed with healthy fats from pumpkin seeds, walnuts and chia seeds.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 16 cookies
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 2 cup quick oats
    • 1 cup unsweetened applesauce
    • ⅔ cup natural peanut butter see note #1
    • 2 tablespoons maple syrup see note #2
    • ½ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon salt
    • ¼ cup pumpkin seeds see note #3
    • 2 tablespoons sunflower seeds
    • 2 tablespoons raisins
    • 2 tablespoon chia seeds
    • 2 tablespoon ground flaxseed

    Instructions

    • Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
    • In a medium mixing bowl, add the peanut butter, applesauce, maple syrup. and vanilla extract. Stir together until smooth.
    • Add dry ingredients: oats, cinnamon, salt. Stir 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 your hand. Bake on the middle rack in a 350-degree oven for 13-15 minutes. The cookies will still be soft when you remove from the oven, but should firm up as they sit.

    Video

    Notes

    1. Peanut butter: Creamy or chunky peanut butter will work. I recommend using natural peanut butter because it has a more liquid texture than regular peanut butter.
    2. Sweetener: Maple syrup, honey or agave all work here. Sweetener can be omitted if desired.
    3. Add-ins: Use a total of ½ cup add-ins. You can use sunflower seeds, walnuts, pecans, cranberries, chocolate chips, etc.
    4. These cookies don't change shape while baking. If you keep them in the ball shape that a cookie scoop makes they will stay this way. For a flatter cookie, use clean hands or a spatula to flatten into a disc and reduce baking time by 5 minutes.
    5. Storage: Refrigerate for up 4-5 days for best quality. The cookies can be frozen for up to 3 months; thaw in the fridge or in the microwave.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Serving: 1cookieCalories: 146kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 2gTrans Fat: 1gSodium: 69mgPotassium: 167mgFiber: 3gSugar: 4gVitamin A: 6IUVitamin C: 1mgCalcium: 22mgIron: 1mg

    More Vegetarian Breakfast Recipes

    • Sweet Potato Breakfast Hash (Vegetarian)
    • Vegan Breakfast Egg Sandwiches
    • Strawberry Peach Smoothie
    • Hummus Toast with Avocado
    250 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Stovetop Gouda Mac and Cheese
    • Sweet Potato Quinoa Bowls with Almond Dressing
    • Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Peanut Stir Fry Sauce

    Spring meals

    • One Pot Pesto Orzo with Mushrooms
    • Vegan Pesto Lasagna with Tofu Ricotta
    • Veggie Pasta Salad with Lemon Vinaigrette
    • Mediterranean Pearl Couscous Salad
    • Vegetarian Lentil Salad with Honey Mustard Vinaigrette
    • Tahini White Bean Salad

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.