Peanut Butter Oatmeal Breakfast Cookies
Start your morning on a sweet and satisfying note with these wholesome Peanut Butter Oatmeal Breakfast Cookies! Packed with hearty old-fashioned oats, creamy peanut butter, and the natural sweetness of maple syrup and applesauce, these soft-baked treats are a nutritious alternative to traditional breakfast fare. With just 15 minutes of prep time, they’re quick and easy to whip up, making them perfect for busy mornings or on-the-go bites. A touch of cinnamon adds warmth, while optional mix-ins like dark chocolate chips or raisins make them irresistibly customizable. These protein-rich, fiber-packed cookies are a delightful way to fuel your day while keeping refined sugar at a minimum. Bake a batch today and enjoy a healthy, grab-and-go breakfast or snack all week long!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Creamy peanut butter
- 0.5 cup Light brown sugar
- 0.25 cup Pure maple syrup
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 Egg
- 0.5 cup Dark chocolate chips or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together the rolled oats, all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a separate large bowl, whisk together the peanut butter, light brown sugar, and maple syrup until smooth and creamy.
Add the unsweetened applesauce, vanilla extract, and egg to the peanut butter mixture, and whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
If using, fold in the dark chocolate chips or raisins.
Using a cookie scoop or tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops of the cookies with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will still look slightly soft in the center.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 461.4 g | 168% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 217.1 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 444 mg | 34% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2665 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
