These sweet and chewy cookies are packed with flavor and crispy chia seeds for your little peanut butter lovers! These cookies feature whole grain oats and they’re naturally high in protein and fiber, too.
Breakfast cookie lovers, check out these fruit-sweetened Sugar Free Cookies, too!
True story: I once made these amazing Peanut Butter Chia Breakfast cookies in the evening so I could serve them to my kids at breakfast.
Then my brother-in-law came over and ate half the batch! They are truly delicious, chock full of peanutty flavor and a blend of chewy and crunchy textures. And they make a nourishing, balanced breakfast! You gotta try a batch. (Oh, and it makes a lot!)
Why Breakfast Cookies?
We love healthy cookies for breakfast. Don’t let the word “cookie” fool you into thinking these are just desserts masquerading as breakfast. These cookies are…
- Convenient to make ahead
- Packed full of balanced nutrition
- Easy to take along on busy mornings
- Super yummy!
What Makes These Cookies a Healthy Option
Obviously, most cookies don’t make my list of great breakfast foods for kids. But these do, and here’s why:
- They’re made with 100% whole grain oats.
- They’re lower sugar than ordinary cookies, with just a half cup of pure maple syrup in the whole big-batch recipe.
- With plenty of peanut butter, chopped peanuts, AND chia seeds, they’re packed with fiber, plant protein, and healthy fats.
How to Make Peanut Butter Chia Breakfast Cookies
It’s so easy. Get your kids in the kitchen to help!
First melt the butter, then whisk in the remaining wet ingredients. (You can even mix all the wet ingredients right in the pot you melted the butter in! Just make sure it’s not so hot that it’ll cook the eggs.)
Once the wet ingredients are mixed, stir in the dry ingredients, then add dollops of your dough to a parchment-paper lined baking sheet.
I like to bake these on a light-colored baking sheet (like aluminum or stainless steel) because it keeps the bottom of the cookies from getting too dark.
Let them cool on the baking pan for a couple of minutes, then transfer to wire racks to cool the rest of the way. And enjoy!
Storing Breakfast Cookies
I prefer to store these in the refrigerator for the best freshness. The freezer also works great for long-term storage!
We like to eat them cold straight from the fridge, but of course you could leave them out for 20 minutes or so to bring them up to room temperature before enjoying.
In the fridge, these cookies will last around five days. In the freezer they’ll last a few months.
Peanut Butter Chia Breakfast Cookies
- 1/2 cup butter, unsalted
- 1/2 cup maple syrup scant
- 3 large egg
- 1/2 cup peanut butter, all-natural
- 1/2 teaspoon vanilla extract
- 2 1/2 cup oats, dry
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1/2 cup peanuts, dry-roasted, unsalted
- Preheat oven to 350° and line a baking sheet with parchment paper or a silicone mat.
- Heat butter just until melted, then mix with maple syrup. Whisk in eggs, then add peanut butter and vanilla; mix well.
- Add oats, salt, baking powder, chia seeds, and chopped peanuts. Mix well.
- Scoop out by tablespoons onto baking sheet.
- Bake for 12-15 minutes. Allow to cool for 5 minutes before serving.