Go Back
+ servings
Healthy Breakfast Cookies - 12 Ways - switch up your snack lineup with these easy make ahead breakfast cookies for busy on-the-go mornings. Best of all, these recipes are all gluten free, refined sugar free with nut free, paleo / low carb / keto options.

Breakfast Cookies - 12 Ways

Peanut Butter Chocolate Chip Breakfast Cookies make for a deliciously sweet start to your morning! This simple cookie recipe, packed with chocolate, peanut butter or almond butter, cinnamon and rolled oats, also doubles as the perfect afternoon snack or dessert.

Course Dessert
Cuisine American
Keyword breakfast cookies, easy breakfast recipe, easy peanut butter cookie recipe, gluten free breakfast recipe, healthy breakfast, keto cookie, keto cookie recipe, low carb, peanut butter chocolate chip cookie recipe, refined sugar free cookie recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 317 kcal
Author Kelly



  • 1 large egg , room temperature (sub with flax-egg for VEGAN)
  • 1/3 cup natural nut butter or seed butter of your choice , I tested these with almond and peanut butter
  • 1/2 cup coconut oil , softened at room temperature
  • 1/2 cup honey , maple syrup or coconut nectar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup superfine almond flour OR finely ground oat flour
  • 1/2 cup unsweetened shredded coconut
  • 3 1/4 cups old fashioned rolled oats , use gluten free as needed
  • 2/3 cup sugar free chocolate chips or chopped chocolate

Optional add-ins:

  • 1 teaspoon ground flax seeds
  • 1 teaspoon chia seeds
  • 1 teaspoon hemp hearts


  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

  2. In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.

  3. Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in chocolate chips and any other add-ins of your choice.

  4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper.  Pat the tops down to flatten slightly. 

    Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

  5. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts
Breakfast Cookies - 12 Ways
Amount Per Serving (1 g)
Calories 317 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 10g11%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.