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!
Teresa Burke says...
Can I use PBfit powder instead of the peanut butter?
I really appreciate your interest in my recipe, Teresa! I don’t recommend that substitution, whether as the dry powder or mixed with water. Powdered peanut butter often doesn’t behave the same as regular peanut butter in baking recipes, and it will alter the texture of these cookies (aka they’d turn out dry and cakey or crumbly, not soft and chewy!). I don’t want you to waste your time or ruin your cookies! 😉 However, I do have some recipes that use peanut flour as an ingredient, and your PBFit powder would probably work much better in those! You can find those recipes here.
If you end up making these cookies (or any of those other recipes!), I’d love to hear what you think of them! 🙂
These turned out really well! I followed the recipe exactly with the exception of using a monkfruit/erythritol syrup in place of the maple syrup. I got 19 cookies using a #40 cookie scoop. This brought my total calorie count to 56 for each cookie, yahoo! Thanks for the great recipe, can’t wait to explore your site more.
I’m so glad you enjoyed these cookies, Pam! Thank you for taking the time to rate the recipe and let me know too. It means so much! That’s the best kind of compliment that you’re already looking forward to trying more of my recipes too! You just put the biggest smile on my face! ♡ I’m really excited to hear which one you pick to try next!
Chef Ryan says...
Great breakfast cookies! I really like the recipe.
I’m so glad — thanks for taking the time to let me know, Ryan!
Can I use banana instead of applesauce due to allergies
Elyse Graber says...
Hi there! Just wondering if I could use the egg in place of the applesauce if I am looking to add protein and have no need to cut the egg out (and if I only have eggs and no applesauce on hand 😉)? If so, would you recommend one or two eggs? Thank you! I can’t wait to try it!
Thanks for the recipe, they’re in the oven now. Can these be stored? And how if so?
Stacey @ Amy's Healthy Baking says...
I’m so glad you enjoyed this recipe, Taytum! I’d love to hear what you think of these cookies after you try some of them!
We’ve actually covered the best way to store them in the paragraph directly underneath the recipe title in the recipe box! I know it can be really easy to miss that though. 😉
Taytum Gordy says...
Oh, yes. I totally missed it there! Thank you. And we loved this recipe! My husband, myself, and our 3 kiddos. Definitely going into the keeper recipes. Especially since I can make a big batch and store them for up to a week! (Though it’s extremely unlikely they’d last that long! 🙂 )
Stacey @ Amy's Healthy Baking says...
Yay! I’m so happy to hear your family enjoyed these cookies so much, Taytum. We feel so honored to hear when one of our recipes gets filed away as a “keeper”…that’s truly the best compliment! 🙂