A number of years ago, my dad and I flew to the east coast for a whirlwind baseball-themed vacation. We started with the Phillies in Philadelphia, drove to Baltimore to catch an Orioles game the next morning, and finished with the Nationals in Washington, DC.
Yet during the days and in between games, we scheduled time for plenty of sightseeing in both Philadelphia and DC. We researched ahead of time, picked out a few places for our travel bucket list in each city (like the Liberty Bell, the White House, and the Air and Space Museum!), and took plenty of pictures for my baseball scrapbook.
Before spending the days wandering around, Dad and I squeezed in workouts right after we woke up in the mornings. He usually headed to the hotel gym, and although I joined him on half of the days, I laced up my running shoes and hit the pavement for the other half. I loved exploring by foot; I felt like I could soak in more of the local culture and vibes by weaving around the city streets in the early hours of the day before most tourists started filling the sidewalks and subways.
While I stretched in the hotel room, I flipped open my laptop and pulled up Google Maps. I glanced through various potential running routes, made mental notes of the major street names I needed to remember, and crossed my fingers as I grabbed my room key and headed out the door. I really didn’t want to get lost, so I memorized as many details about the cities as I could!
Since I typically picked routes that averaged at least six miles, I usually nibbled on a pre-workout snack before stretching. Because I often got stomach cramps if I ate too much, I stuck with something small — and something that was easy to bring from home and pack in my suitcase since hotels charged so much for their mini-bar options!
During that particular trip, I brought a bunch of soft-baked peanut butter oat bars. They had the same moist and chewy texture as cookies, and they tasted about as sweet too… Probably from the generous amount of sugar they contained!
In hindsight, these Healthy Flourless Peanut Butter Oatmeal Breakfast Cookies probably would’ve been an even better option. They have that same soft and chewy texture as regular cookies, along with plenty of sweet peanut butter flavor, and they’re perfect for meal prepping, quick grab-and-go snacks, and even pre-workout fuel!
Yet unlike those bars I brought, these contain no eggs, flour, butter, oil, dairy or refined sugar… And they’re 80 calories! They’re also super easy to make. You just need one bowl!
HOW TO MAKE THE BEST HEALTHY PEANUT BUTTER BREAKFAST COOKIES
Let’s go over how to make the best ever healthy peanut butter oatmeal breakfast cookies! To make this recipe as easy as possible, you just need one large mixing bowl. I always love how that means fewer dishes to wash!
Hint: You can find more of my easy and healthy one-bowl recipes here!
To start, you’ll need homemade creamy peanut butter. This is my super simple recipe! You just need 5 minutes and a blender to make it, and it tastes just as smooth and creamy as store-bought peanut butter. (It’s cheaper too!)
Tip: If you’d rather use store-bought, make sure it’s the natural drippy-style kind that only contains peanuts and salt!
Don’t substitute crunchy peanut butter! Those crunchy bits take up space in your measuring spoons, which means you have less of the creamy peanut butter… And that makes harder to incorporate the other ingredients. So for the best ever healthy peanut butter oatmeal breakfast cookies, use natural or homemade creamy peanut butter!
You’ll mix the peanut butter with a splash of vanilla and unsweetened applesauce. That’s right — no eggs in these healthy peanut butter oatmeal breakfast cookies! The applesauce replaces the eggs, and it also helps make your breakfast cookies really moist, soft, and chewy. And since this cookie dough is flourless and egg-free, you can easily sneak as much from the mixing bowl as you’d like!
Tip: I keep some of these single-serving unsweetened applesauce cups in my pantry. They’re perfect for baking recipes!
Next, you’ll stir in cinnamon and salt. You add them now, rather than later with the oats, to prevent them from clumping and ensure they’re evenly distributed throughout the cookie dough. I think cinnamon and oats go together like peanut butter and jelly — so it just feels too weird not to use cinnamon in an oatmeal cookie recipe! This is my favorite cinnamon because it tastes stronger, richer, and sweeter than regular cinnamon. It’s the only kind I use in my baking right now!
To make sure these easy peanut butter oatmeal cookies truly are healthy enough for breakfast, you’ll only use half the amount of sweetener that you typically would in my “dessert” oatmeal cookie recipes. That sweetener? Pure maple syrup! You want the kind that comes directly from maple trees and only contains one ingredient, maple syrup. (Skip the pancake syrup and sugar-free syrup!) It usually comes in thin glass bottles or squat plastic jugs, like this!
Then to compensate for the missing liquid, you’ll also mix in unsweetened vanilla almond milk! That’s my family’s favorite milk and the one they always keep in the refrigerator, which is why I used it to make these healthy peanut butter oatmeal breakfast cookies. (I also love unsweetened cashew milk!) However, any milk will work, so just use whatever you normally keep on hand!
Hint: By using dairy-free milk and applesauce instead of eggs, your healthy peanut butter oatmeal breakfast cookies are naturally vegan, dairy-free, and egg-free!
Time for the dry ingredients! And those are instant oats, oat flour, and baking powder.
Instant oats are also called quick-cooking or one-minute oats. They’re not the same thing as what’s sold in those individual brown paper packets with flavors like apple cinnamon and maple brown sugar! They only include one ingredient — oats! — and are just smaller and thinner than traditional old-fashioned rolled oats. This smaller size means they soften faster, which gives your healthy peanut butter oatmeal breakfast cookies the best soft and chewy texture imaginable!
Tip: You can find instant oats right next to the old-fashioned rolled oats at the grocery store!
As for the oat flour, it’s literally just finely ground and really powdery oats… But “powdered oats” doesn’t have quite the same ring to it as “oat flour.” 😉 So I wasn’t entirely sure whether to call these healthy peanut butter oatmeal breakfast cookies flourless or practically flourless… But either way, they’re definitely delicious!
Tip: This is my favorite store-bought oat flour (or this for the gluten-free version!), and I also show you how to make your own at home here!
Wait! Before mixing in these dry ingredients, sprinkle the baking powder evenly over the top of the oats and oat flour. Sprinkling the baking powder, instead of simply dumping it into the bowl, helps prevent clumps — and that gives your healthy peanut butter oatmeal breakfast cookies the best soft and chewy texture!
Tip: You wait to add the baking powder until now, rather than with the cinnamon and salt, because it starts to react once it comes into contact with the wet ingredients. You don’t want it to react too soon by adding it earlier!
This cookie dough is fairly wet and sticky, so chilling is mandatory. Chilling helps stiffen the cookie dough so it’s easier to work with. A quick 20-minute trip to the fridge is all it needs!
Before baking your healthy peanut butter oatmeal breakfast cookies, you must flatten the cookie dough. It doesn’t spread while baking, so it’ll look exactly the same after baking as before — just no longer raw! 😉 And because people always ask, I don’t use a cookie scoop or any special tools to flatten and shape my cookie dough into circles. I just use a spoon and this mini spatula. Isn’t it cute??
Time to enjoy your delicious and healthy breakfast cookies! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy peanut butter oatmeal breakfast cookies!
Healthy One-Bowl Peanut Butter Oatmeal Breakfast Cookies
- ¼ cup (64g) homemade creamy peanut butter (see Notes!)
- ¼ cup (56g) unsweetened applesauce
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- ⅛ tsp salt
- ¼ cup (60mL) pure maple syrup
- 5 tbsp (75mL) unsweetened vanilla almond milk
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) oat flour (gluten-free if necessary and measured like this — and see Notes!)
- 1 tsp baking powder
- In a medium bowl, stir together the peanut butter and applesauce until smooth and creamy. Stir in the vanilla, cinnamon, and salt until fully incorporated. Stir in the maple syrup. Stir in the almond milk. Pour the oats and oat flour into the bowl, and sprinkle the baking powder evenly over the top of the oats and oat flour (to prevent clumping!). Stir all three ingredients in together until just incorporated. Chill the cookie dough for 20 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Bake at 325°F for 8-10 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Flourless Double Chocolate Oatmeal Breakfast Cookies
♡ Healthy Peanut Butter Banana Oatmeal Breakfast Cookies
♡ Healthy Apple Pie Oatmeal Breakfast Cookies
♡ Healthy Peach Oatmeal Breakfast Cookies
♡ Healthy Chocolate Chip Almond Butter Oatmeal Breakfast Cookies
♡ Healthy Blueberry Oatmeal Breakfast Cookies
♡ Healthy Chocolate Chip Peanut Butter Oatmeal Breakfast Cookies
♡ …and the rest of Amy’s healthy oatmeal cookie recipes!
These look really good. I really appreciate all the specific tips and explanation as to why you make one choice versus another. Just printed the recipe to try them.
I’m so honored that you’d like to try my recipe, Sally! It really means a lot that you appreciate my tips and explanations too. Thank you for taking the time to let me know! 🙂 I can’t wait to hear what you think of these breakfast cookies once you get a chance to try making them!
Amy, I just baked these and they are very good. Mildly sweet flavor with wonderful texture. Loved the convenience of the one bowl preparation, and the fact that I keep most of the suggested ingredients on hand will make these a handy go to. I am not a baker, and your tips and recommendations are much appreciated.
Oh my goodness — I’m SO glad you enjoyed these breakfast cookies, Sally!! That truly means a lot that you already think this recipe would be a handy go to and that you’d take the time to let me know what you thought of your cookies too. You’re so sweet to share, and I really appreciate it! ♡
Although I love peanut butter, my daughter is allergic to peanuts. Can I substitute it for almond butter?
Absolutely!! I have an easy homemade almond butter recipe here, if you’re interested. If you’d rather use store-bought, then make sure it’s the kind that just includes almonds and salt for the best results. 🙂 I’m so honored that you’d like to make these breakfast cookies for your daughter. I can’t wait to hear what both of you think of them!
hi, I’m a huge fan of all of your bakings and I’m really motivated to try and bake myself! I wanted to make a recipe book of all the baking I’ve done and I was wondering how you tok your photos. I don’t have anything except my phone and a canon camera (I forgot which) and I was wondering how you knew how to place your food when taking pictures and how to know which shot to take it in. Thank you!
You’re so sweet Clarisse — that truly means a lot to me! I actually have an entire Photography FAQ Page. You can find it by clicking on “FAQ” in the top pink menu bar of my blog (also here!). Additionally, I have an eBook about the basics of food photography composition, which you can find here. I hope those resources help, and I can’t wait to see which of my recipes (and photography tips!) you decide to try next! 🙂
I don’t understand why people think eggs and dary are bad in a recipe. You only eat one cookie at a time,. So my confusion I don’t agree with all the hoopla over eggs and dairy.
I agree with you Becky — and I never said eggs and dairy were bad! I actually bake with them all the time (Greek yogurt is one of my all-time favorite ingredients!), just not in this particular recipe. 😉 However, some people’s bodies can’t tolerate these ingredients. For example, my brother is allergic to eggs and lactose-intolerant, so with this recipe, I was trying to create a breakfast cookie that he could enjoy too. 🙂
If you prefer, I have a slightly different version of this recipe that uses eggs (and you can easily substitute dairy milk in that recipe, as well as this one!). You can find that recipe of mine here.
I’d love to hear what you think if you decide to try either of my breakfast cookie recipes!
What is the nutritional facts for this recipe?
The full nutrition information is included directly underneath the recipe box! I know it can be easy to miss. 🙂 I can’t wait to hear what you think of these breakfast cookies, Cheryl!
Thanks Amy appreciate it! I’ll definitely follow up with feedback after I make and try them 🙂
It’s my pleasure, Cheryl! I’m really excited to hear what you think of them! 🙂
Elizabeth Kearns says...
I’m excited to try these! But I never buy instant oats, I only have regular longer cooking oats. Do you think they would work?
I really appreciate your interest in my recipe, Elizabeth! I’ve actually answered this exact question in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉 I’d love to hear what you think of these breakfast cookies if you try making them!
I just made these and they are delicious! My mom loves them too!
I’m so glad you and your mom love these cookies, Jordan! Thank you for taking the time to let me know. It really means a lot! 🙂
Lana Russell says...
I need to make this recipe sugar free. What can I use for the maple syrup? Would sugar free maple flavored syrup work? Also, can I use reconstituted powered peanut butter?
Yes, you can use sugar-free maple syrup! Your cookies make turn out slightly less chewy and a teensy bit more cake-like, but as long as you don’t bake them for more than the given time, that texture difference might not be very noticeable at all.
However, I really don’t recommend using reconstituted powdered peanut butter. That will have a much bigger impact on the texture — and not in a good way! The peanut butter is the only source of fat, and since powdered peanut butter has been partially defatted, your cookies will have a much breadier or even somewhat gummy texture with that substitution.
I’m so sorry I’m just now responding too. I had some family things I needed to take care of, but if you decide to try making these breakfast cookies, I’d love to hear what you think of them Lana!
I am a no egg person and have a lot of food texture issues. I was looking for a healthier alternative to my dry toast breakfast and came across your cookies. They are delicious! I added a few 85% cacao chips. It is a great combination. I will definitely be making more. Thank you!
Oh my goodness! It means so much that you tried my recipe and enjoyed these breakfast cookies, Tami! That’s the best kind of compliment there is, if you already think you’ll make them again. Thank you for taking the time to let me know — you just put the biggest smile on my face! 🙂
Lola Rabern says...
Can you use Almond flour in place of Oat flour?
I really appreciate your interest in my recipe, Lola! I’ve actually covered the answer to this exact question on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉 I’d love to hear what you think of these breakfast cookies if you try making them!