You can mix up these delicious peanut butter breakfast cookies in under 30 minutes! This recipe is vegan, freezable and packed with healthy ingredients.
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
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
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.
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.
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.
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.
Yes! Freeze in a freezer safe container for up to 3 months. Let thaw at room temperature.
I haven't tested it myself but you should be able to use almond butter, cashew butter or sunflower butter.
More easy breakfast recipes
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Peanut Butter Breakfast Cookies
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
- 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.
- Sweetener: Maple syrup, honey or agave all work here. Sweetener can be omitted if desired.
- Add-ins: Use a total of ½ cup add-ins. You can use sunflower seeds, walnuts, pecans, cranberries, chocolate chips, etc.
- 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.
- 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.
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