Breakfast Cookies

A quick "grab and go" breakfast or snack.  These cookies are full of protein and fiber.  A great way to start the day.  

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies


  • 1/4 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 1 cup light brown sugar
  • 1/4 cup applesauce
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/3 cup apple juice or water
  • 1 tsp kosher or sea salt
  • 1 tsp ground cinnamon
  • 2 tsp baking soda
  • 1/2 cup milled flax seed
  • 1/2 cup all-purpose flour
  • 1 1/2 cups soft whole wheat flour
  • 2 cups old-fashioned oatmeal
  • 1 cup chocolate chips or cinnamon chips or a combination of the two
  • 1 cup dried cranberries or cherries
  • 1 medium apple chopped
  • 1/2 cup coconut flakes


  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.

  2. In a mixing bowl, cream butter, peanut butter and sugar until fluffy.
  3. Beat in applesauce, vanilla, eggs and apple juice or water until thoroughly combined.
  4. Add salt, cinnamon, and baking soda; mix well.
  5. Add flax seed, flours and oats. Beat until combined scraping down the sides of the bowl.
  6. Stir in the chocolate or cinnamon chips, cranberries or cherries, apples and coconut by hand.
  7. Scoop dough out with a medium scooper or use a 1/8 cup measuring cup.
  8. Using the back of the scooper or measuring cup press down gently to slightly flatten.
  9. Space cookies about 2 inches apart. They will spread. You should be able to get 12 cookies per baking sheet.  

  10. Bake for 15 minutes or until bottoms begin to brown.  

  11. Remove from baking sheet and cool on a wire rack.

Recipe Notes

To freeze cookies wrap individually with plastic wrap and then place in a large freezer bag. Seal, label, and freeze. Remove individual cookies from freezer, thaw and enjoy!  I love them warm so I pop them into the microwave for about 10 seconds.