Peanut Butter Oatmeal Breakfast Cookies

Some mornings just need to be easy.

These peanut butter oatmeal breakfast cookies are one of those recipes I keep coming back to—something I can make ahead, grab on the way out the door, or hand to the kids without thinking twice.

They’re soft, hearty, naturally sweetened with honey, and filled with ingredients that actually keep you full. And with a little hint of Chinese 5 spice, they have just enough warmth to make them feel a little extra special.

This is the kind of recipe that works for real life.

Ingredients

• 1 cup semi-sweet chocolate chips
• 2 cups old fashioned rolled oats (not quick oats)
• 1 cup all-purpose flour
• 1 cup almond flour
• ½ cup ground flaxseed meal
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• ½ teaspoon Chinese five spice
• 16 oz jar peanut butter (room temperature, smooth or chunky)
• 1 cup honey
• ⅓ cup packed light brown sugar
• 2 tablespoons vanilla extract
• 2 large eggs
• 150 ml milk (about ⅔ cup)

Jenn’s Pantry Pick

If you’re making these as part of your weekly routine, this is where quality peanut butter really matters.

For this recipe, I love using Peanut Butter & Co—it’s smooth, consistent, and has that classic peanut butter flavor that just works in baking.

How to Make Peanut Butter Oatmeal Breakfast Cookies

1. Preheat the oven

Preheat your oven to 350°F.
Line a sheet pan with parchment paper or a silicone baking mat.

2. Mix the dry ingredients

In a large bowl, combine:

• old fashioned rolled oats
• all-purpose flour
• almond flour
• flaxseed meal
• baking soda
• sea salt
• Chinese five spice

Set aside.

3. Make the cookie dough

In a stand mixer (or using a hand mixer):

• Add peanut butter, honey, brown sugar, and vanilla
• Mix on low until smooth

Add eggs one at a time, scraping down the bowl after each addition.

Pour in the milk and mix until fully incorporated.

Gradually add the dry ingredients, mixing on low and scraping down the bowl as needed.

Once combined, mix for another minute to fully bring the dough together.

4. Add chocolate chips

Stir in chocolate chips and mix for about 30 seconds on low.

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5. Scoop and bake

Scoop cookies onto your prepared sheet pan.

Bake for 18–20 minutes, until:

• edges are lightly golden
• centers are set and slightly puffed

6. Cool and enjoy

Let cookies cool for about 5 minutes before serving.

Storage, Make Ahead + Freezer Instructions

• Store in an airtight container for up to 2 days at room temp
• Refrigerate for up to 5 days
• Freeze for up to 2 months

To freeze:

These cookies are perfect for prepping ahead.

You can scoop the dough, roll into balls, and lightly flatten them—just like you would before baking—then freeze.

To bake from frozen:

• Place frozen cookies directly on a lined sheet pan
• Bake at 350°F
• Add 5–10 extra minutes to the bake time

They come out just as soft and delicious, making this an easy win for busy mornings or after-school snacks.

Mix-In Ideas (Make It Yours)

This recipe is super flexible—use what you have:

• Chopped nuts (walnuts, pecans, almonds, peanuts)
• White chocolate chips
• Mini chocolate chips
• Dried fruit (craisins, raisins, chopped dates)

Cooking With Kids

This is such a great one to make together:

• Younger kids can help scoop and mix
• Older kids can measure ingredients and crack eggs
• Everyone gets excited about adding the chocolate chips (obviously the best part)

FAQ

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