High Energy Peanut Butter Breakfast Cookies

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What?  Cookies for breakfast?  Yes, this recipe gives you permission to eat cookies for breakfast > these are High Energy Peanut Butter Breakfast Cookies!

High Energy Peanut Butter Breakfast Cookies
I know I’m likely to get a lot of flack for posting a recipe for breakfast cookies.  Though I’m totally and completely on board with the idea, it wasn’t mine!  This recipe comes from the cookbook, Good Morning Baking!  Delicious Recipes to Start the Day by Mani Niall.  My collection of cookbooks doesn’t need any bulking up, but breakfast cookbooks are simply a huge draw for me.  I love flipping through a cookbook full of breakfast recipes to search for something I might like to serve to my family on a decadent Sunday morning.  They’re good for that sort of thing!

High Energy Peanut Butter Breakfast Cookies Dough

These cookies are GIANT.  Like ice-cream-scoop-sized giant.  So you just need one cookie and a tall glass of milk (or coffee), and you’re good to go on with the rest of your day!  As far as how healthy they are… well, they are made with whole wheat flour and oats.  And they have a good dose of peanut butter in them to add some protein.  Yes, there is butter.  Yes, there is sugar.  Yes, there are chocolate chips.  It’s a treat indeed, but it’s also ALL you’re going to eat for breakfast since it’s super, super filling.  And hat sweet and salty combo is such a delicious idea!

High Energy Peanut Butter Breakfast Cookies #recipe - RecipeGirl.com

I opted to take these giant breakfast treats on a recent camping trip with friends.  As soon as I saw the recipe, I thought they’d be great to take camping.  Just pull them out in the AM, slap them on a paper plate platter, put out some fruit and drinks and breakfast is done!  They worked great for that.  And they were a big hit with all of the adults and kids on the camping trip too.  Because how could you possibly go wrong with serving cookies for breakfast?!

High Energy Peanut Butter Breakfast Cookies

We enjoyed these cookies made sweet and salty (with the peanut butter adding 3 grams of protein in each serving), but the author also suggests adding dried pomegranate seeds for superfood.

Yield: About 24 large cookies

Prep Time: 25 min

Cook Time: 14 min


1 1/2 cups whole-wheat pastry flour
1 1/2 cups old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature (can also use coconut oil)
1/2 cup granulated white sugar
1 cup packed brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk chocolate or semi-sweet chocolate chips
3/4 cup broken stick pretzels
a few extra chocolate chips and pretzel pieces for topping the cookies (optional)


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper (or use nonstick baking mats).

2. In a medium bowl, whisk together the flour, oats, baking soda and salt. In a large bowl, use a mixer to combine the butter, sugars, peanut butter, eggs, and vanilla on medium speed until creamy (about 2 minutes). Add flour mixture on low speed, then increase speed to medium and beat just until well blended. Stir in 3/4 cup chocolate chips and 3/4 cup pretzel pieces.

3. Using an ice cream scoop or a large spoon, scoop up the dough and drop it onto the prepared baking sheets, placing 12 equal-sized mounds on each sheet and spacing them evenly apart. Use the bottom of a glass (dipped in water) to flatten each mound. Top each flattened piece of dough with more chocolate chips and pretzel pieces (this will make them look prettier).

4. Bake the cookies (one sheet at a time) until they are nicely browned, about 14 minutes. Let cool on the cookie sheet a few minutes, then transfer the cookies to a wire rack to let them cool completely.


*Cookies can be stored in an airtight container at room temperature for up to 10 days).
*The author recommends using creamy, natural peanut butter, with no added oils, sugar or partially hydrogenated fats. Stir in the naturally separated peanut oil before using.

SOURCE: RecipeGirl.com (shared with permission and adapted slightly from Good Morning Baking! Delicious Recipes to Start the Day by Mani Niall - Egg & Dart Press, Copyright 2013)

Disclosure:  There are Amazon affiliate links included within this post.

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Lori Lange of Recipe Girl

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  • Dee wrote:

    I only have 1 stick of unsalted butter and the rest of my butter is salted. Would it be ok to use 1/2 stick of regular butter? I really want to make these!!

    • Lori Lange wrote:


  • Emma wrote:

    I would love to try these, just not sure if I can fit them into my new diet. Any idea what the nutrition facts are on these?

    • Lori Lange wrote:

      No idea!

  • Elizabeth @ Confessions of a Baking Queen wrote:

    Sweet & Salty Cookies for breakfast?! I’ll take 5! Oats, Pretzels, Peanut Butter & Chocolate- only thing missing is some caramel but then maybe they wouldn’t be such a breakfast cookie! 😉

  • Chung-Ah | Damn Delicious wrote:

    I’ll take any excuse to have cookies for breakfast!

  • Kelly wrote:

    These look amazing, Lori! I am a big fan of breakfast cookies and love that you added pretzels and used whole wheat flour! I can just imagine how happy the kids and adults at camp must have been with these 🙂

  • Karen @ Sugartown Sweets wrote:

    I’ve never had a breakfast cookie..but I have had cookies for breakfast. 😉 The ingredient list is making me hungry, so I may have to give these a try. I mean..they do have chocolate chips in them after all!

  • Matea wrote:

    I like the idea of cookies for breakfast! Need to try these!

  • Matea wrote:

    I love the idea of cookies for breakfast! Need to try these!

  • Lisa Cornely wrote:

    I made these this morning for breakfast. Cookies for breakfast was definitely popular with my family. They were really good. I will be making a large batch of dough and putting it in the freezer to make them a couple at a time for a quick before school breakfast. Thanks Lori.

  • Rebecca wrote:

    You had me cookies for breakfast! <3 I'm definitely looking forward to trying these out. 🙂 Thanks for sharing these glorious delectables, lol.

  • Joshua Hampton wrote:

    I adore breakfast cookies. I won’t say no to these babies.

  • Thalia @ butter and brioche wrote:

    what an awesome idea! i love a good breakfast cookie (especially one that contains chocolate).. yum!

  • Joanne @ Fifteen Spatulas wrote:

    I’m always up for cookies for breakfast 😉 I bet they were a hit with your camping friends!

  • Averie @ Averie Cooks wrote:

    They look awesome and love all the add-ins! I really actually love the looks of that unbaked mound of dough the best 🙂 pinned!

  • marcie wrote:

    I’m totally on board with breakfast cookies! They’re certainly better for you than a donut or half of the cereals out there. I love the sweet and salty combination of these, and they look delicious!

  • Shelley @ Two Healthy Kitchens wrote:

    I’m such a fan of whole wheat flour, and this is the perfect use for it – so much more nutritious to start the day, and I bet not one single person even noticed that you didn’t use white flour! Brilliant! 😀 These look insanely delicious, and what a great idea for an easy, no-mess camping trip breakfast! Pinning for sure!

  • Chelsea @chelseasmessyapron wrote:

    I love, love, love breakfast cookies!! And the pretzels in these are just genius! Love everything about this recipe Lori! 🙂 And totally the perfect idea for camping!

  • dc wrote:

    Look yummy, but too carby for my clan!

  • Tom @ Raise Your Garden wrote:

    Wow cookies for breakfast I’m in. I’m always looking for something to quickly eat before and after I leave the gym. This fits the bill and looks amazing!

  • Taylor @ Food Faith Fitness wrote:

    I ADORE whole wheat pastry flour! It’s so under-utilized! And that peanut butter and pretzel combination? My favorite. I think I just found a new fav breakfast! Pinning!