Description
These healthy breakfast cookies are soft, naturally sweet, and easy to make in one bowl. Perfect for meal prep, they’re a simple grab-and-go breakfast or snack made with wholesome, everyday ingredients.
Ingredients
Scale
- 2 cups rolled oats (old-fashioned oats)
- ¾ cup creamy peanut butter (or almond butter)
- ⅓ cup honey
- 1 large egg
- 2 tablespoons chia seeds (or ground flax seeds)
- ½ cup pumpkin seeds (or chopped nuts)
- ⅓ cup dark chocolate chips (mini, or cranberries/raisins)
- 2 teaspoons vanilla extract
- 1½ teaspoons cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. In a large bowl, add 1 large egg, ⅓ cup honey, ¾ cup creamy peanut butter, and 2 teaspoons vanilla extract. Stir until smooth.
- Add 1½ teaspoons cinnamon, ½ teaspoon sea salt, ½ teaspoon baking soda, and ½ teaspoon baking powder. Stir to combine. Add 2 cups rolled oats, 2 tablespoons chia seeds, ½ cup pumpkin seeds, and ⅓ cup dark chocolate chips. Mix well with a sturdy spoon. The dough should be thick and sticky.
- Lightly wet your hands so the dough doesn’t stick. Scoop some dough, roll into a ball, then press into a thick cookie. Place on the baking sheet.
- Bake at 350°F (180°C) for about 14 – 16 minutes. The cookies will crack slightly on top. Let them cool on the tray for at least 10 minutes before eating. They will firm up as they cool.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 154 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 18 mg
Keywords: Healthy Breakfast Cookies, Meal Prep, Easy Recipe