Peanut Butter Oatmeal Breakfast Cookie

Cookies for breakfast may sound decadent, but with these tasty treats, you’re getting a protein boost as well as some healthy whole grains, so there’s nothing to feel guilty about. This is a good middle ground: Though high in added sugar, it’s not bad for a cookie. Plus, these are easy to pack, too, just throw a couple in a sandwich bag and you can take them with you for a convenient meal or snack.

under 28 mins

Ingredients for servings

    Peanut Butter Oatmeal Breakfast Cookie

  • 1 tbsp refined coconut oil

  • 0.25 cup creamy no-salt peanut butter

  • 0.25 cup maple syrup

  • 1 large egg white

  • 0.25 tsp vanilla

  • 0.25 cup whole-wheat pastry flour

  • 1 cup rolled oats

  • 0.25 cup protein powder

  • 0.25 cup rotein powder

  • 0.25 tsp baking soda


  • Preheat oven to 375ºF (190ºC). Coat a cookie sheet with nonstick spray and reserve. In a large bowl, stir coconut oil, peanut butter, maple syrup, egg white and vanilla. In a small bowl, mix flour, oats, protein powder and baking soda. Stir the flour mixture into the wet mixture until well combined.

  • Scoop by 2-tablespoon sized portions and roll to form balls before placing on a prepared sheet pan leaving 3 inches between them. Wet your palm under running water and use it to flatten the cookies to about 0.25 – 0.75 inches thick.

  • Bake for 6 minutes on the bottom rack, then move to the top rack for 6 minutes. The tops will be golden brown, but slightly soft when pushed in the center. Cool on the pan for 5 minutes, then transfer to racks to cool completely. Store the cookies in an airtight container or zip-top bag for up to a week or freeze for 2 months.

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