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Recipe: peanut butter breakfast cookies

recipe peanut butter breakfast cookies

I’m definitely a breakfast girl –and for good reason. Fueling the day from the very start helps keep energy levels stable and my stomach from growling. And if you exercise in the morning, you definitely need to replenish all those calories you torched before the sun came up.

One of my favorite grab-and-go breakfasts? Cookies! OK – maybe a few years ago I would have packed away a few Oreos for good measure. Now that I’m older and wiser, I’ve cleaned up my act and started making healthy breakfast cookies that my whole family can enjoy. Bonus: They’re customizable and freeze perfectly if you want to double or triple the batch for bulk baking!

Peanut Butter Breakfast Cookies


  • 1/2 cup smooth peanut butter
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons olive or coconut oil
  • 3 ounces unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • pinch sea salt
  • 2 tablespoons ground flax meal
  • 1 cup rolled oats, uncooked
  • 1/2 cup whole wheat flour
  • 1/4 cup mini chocolate chips*
  • 1/2 cup dried fruit, diced*
* You can really add anything here: Raisins, craisins, nuts, chocolate chips, dried apple chunks, etc. Just keep the same ratios.
  1. Preheat your oven to 350 degrees F. Lightly grease a standard muffin tin with a little olive or coconut oil.
  2. In a large bowl, whisk together the peanut butter, honey/maple syrup, oil, applesauce, and vanilla extract — until smooth.
  3. Then add the rest of the ingredients and mix until incorporated.
  4. Divide evenly among the cups of the muffin tin. Then press to flatten the tops with slightly wet fingertips.
  5. Bake for 9-10 minutes, until lightly golden on edges and let cool a while before serving.
Written by Ashley Marcin.