Looking for a quick and easy make-ahead breakfast snack that's perfect for on-the-go mornings? Oatmeal chocolate chunk breakfast cookies are the answer! They're perfect for busy mornings, plus they taste amazing and will keep you full until lunch!
We're eating cookies for breakfast!
No matter how hard I try to have it all together, mornings when I'm trying to get the kids ready and out the door on time for the school bus still feel like chaos. You can bet that we're keeping breakfast super simple during the week.
So an easy and delicious snack that can be baked ahead of time, can be eaten while on the go, and keeps me feeling full until lunch is my morning's best friend. And while I'll gladly eat a chocolate chip cookie any time of day, an oat-packed version that's appropriate for breakfast feels like a total win!
Some breakfast cookie recipes I've seen are overly wet or soggy, made with mashed banana. Others are stuffed with different oats, seeds, or flours, leading to cookies that are dry and crumbly.
These oatmeal breakfast cookies are different! They're packed with oats and just a bit of flour, so they have a perfectly soft and chewy texture. And they're naturally sweetened with honey, and a blend of peanut butter, dark chocolate, cinnamon give these cookies incredible flavor.
Meal prep a batch of these oatmeal dark chocolate chunk breakfast cookies this weekend, and your future self (and your family) will thank you!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Old-Fashioned Oats - These cookies are packed with old-fashioned rolled oats, which creates the thick and chewy texture we're after. Do not use instant oats, which absorb moisture more readily and will create a soggy cookie when baked.
Whole Wheat Flour - I opted for whole wheat flour in this recipe, since it contains more nutrients like protein and fiber than white flour. You can substitute an equal measure of all-purpose flour if you prefer.
Honey - Honey adds a bit of sweetness to the cookies. The thickness and stickiness of the honey also helps to bind the cookie dough together, so I do not recommend substituting another natural sweetener like maple syrup.
Peanut Butter - This recipe was designed using conventional creamy peanut butter. Using natural peanut butter or other nut or seed butters is fine, though it may alter the texture of the cookies slightly.
Dark Chocolate - The dark chocolate chunks are what make these cookies really taste like a snack. I used a chopped dark chocolate baking bar, but you could also use dark chocolate chips. You could also substitute small dried fruits, like raisins, if you prefer.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Whisk together flour, cinnamon, baking powder and salt. Set aside.
Step 2: Whisk together egg and melted butter. Add honey, peanut butter, and vanilla and whisk to combine.
Step 3: Add flour mixture to the peanut butter mixture and stir just until combined.
Step 4: Add oats and stir just until combined. Fold in chocolate chunks.
Step 5: Use a ¼ cup measuring cup to scoop balls of dough onto a parchment-lined baking sheet. Use your hands to lightly flatten each ball.
Step 6: Bake cookies at 350°F for about 12 minutes, until edges of cookies are golden brown.
Allison's Top Tips
It may be helpful to lightly coat the measuring cup and your hand in oil when scooping and flattening the cookie dough to keep it from sticking.
For perfectly round cookies, immediately after taking the cookies out of the oven, place a round cookie cutter that's a bit larger than the cookies over each cookie and swirl it around to form the cookie into a perfect circle.
Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more easy dessert recipes and helpful baking tips.
Recipe
Oatmeal Dark Chocolate Chunk Breakfast Cookies
Ingredients
- ⅓ cup (40 grams) whole wheat flour
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (2 grams) baking powder
- ¼ teaspoon (1.5 grams) sea salt
- 1 large egg room temperature
- ½ cup (114 grams) unsalted butter melted and slightly cooled
- ½ cup (168 grams) honey
- ⅓ cup (90 grams) creamy peanut butter
- 1 teaspoon (4 grams) vanilla extract
- 3 ½ cups (312 grams) old fashioned oats
- ⅔ cup (113 grams) dark chocolate chunks
- flaky sea salt (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.⅓ cup (40 grams) whole wheat flour, 1 teaspoon (2 grams) ground cinnamon, ½ teaspoon (2 grams) baking powder, ¼ teaspoon (1.5 grams) sea salt
- In a large bowl, whisk together egg and melted butter. Add honey, peanut butter, and vanilla and whisk to combine.1 large egg, ½ cup (114 grams) unsalted butter, ½ cup (168 grams) honey, ⅓ cup (90 grams) creamy peanut butter, 1 teaspoon (4 grams) vanilla extract
- Add flour mixture to the peanut butter mixture and stir just until combined.
- Add oats and stir just until combined. Fold in chocolate chunks.3 ½ cups (312 grams) old fashioned oats, ⅔ cup (113 grams) dark chocolate chunks
- Use a ¼ cup measuring cup to scoop balls of dough (about 60 grams each) onto prepared baking sheet, leaving at least 2 inches between each cookie. Use your hands to lightly flatten each ball.
- Bake cookies for about 12 minutes, until edges of cookies are golden brown. Sprinkle a bit of flaky sea salt onto the tops of the baked cookies (optional). Let cookies cool on tray for 5 minutes before transferring to wire rack to cool completely.
Jen K. says
Thank you for sharing this recipe! My husband really likes these and I do, too. We both like the chewy/soft (but not overly soft) texture of them, and they are sweet but not overly sweet. I think my young daughter would like them too if I use quick oats instead. She is allergic to tree nuts, but not peanuts, so it's always great to find a homemade recipe that she can enjoy with peanut butter in it. 🙂
Allison says
Thank you so much for your review, Jen! I'm glad to hear that these breakfast cookies are a hit with you and your family 🙂
-Allison
Pamela Santana says
Do you know how many calories each cookie has?
Allison says
Hi Pamela! Unfortunately I do not have an accurate way of confirming and providing this information. There are several calorie/nutrition fact calculators available online that provide this information if you input the ingredients; however, I am not able to confirm their accuracy. I wish I could be of more help, and I hope you enjoy this recipe if you give it a try!
- Allison