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–+ servings
Close up of soft oatmeal cookies with seeds and chocolate chips baked on parchment.

Healthy Breakfast Cookies (One Bowl, Easy Meal Prep)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 cookies
Author: Nico Pallotta

  • 2 cups (200 g) rolled oats old-fashioned oats
  • ¾ cup (180 g) creamy peanut butter or almond butter
  • ⅓ cup (110 g) honey
  • 1 large egg
  • 2 tablespoons (20 g) chia seeds or ground flax seeds
  • ½ cup (70 g) pumpkin seeds or chopped nuts
  • ⅓ cup (50 g) dark chocolate chips mini, or cranberries/raisins
  • 2 teaspoons vanilla extract
  • 1½ teaspoons cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder

  • Mix wet ingredients: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
    In a large bowl, add 1 large egg, ⅓ cup honey, ¾ cup creamy peanut butter, and 2 teaspoons vanilla extract. Stir until smooth.
    Step 1 Egg, honey, and nut butter mixed in a bowl until smooth and creamy.
  • Add dry ingredients: Add 1½ teaspoons cinnamon, ½ teaspoon sea salt, ½ teaspoon baking soda, and ½ teaspoon baking powder. Stir to combine.
    Add 2 cups rolled oats, 2 tablespoons chia seeds, ½ cup pumpkin seeds, and ⅓ cup dark chocolate chips. Mix well with a sturdy spoon.
    The dough should be thick and sticky.
    Step 2 Thick cookie dough with oats, seeds, and chocolate chips being mixed with a spoon.
  • Shape the cookies: Lightly wet your hands so the dough doesn’t stick.
    Scoop some dough, roll into a ball, then press into a thick cookie.
    Place on the baking sheet.
    Step 3 sticky cookie dough shaped into thick rounds on a baking sheet.
  • Bake and Cool: Bake at 350°F (180°C) for about 14 - 16 minutes. The cookies will crack slightly on top.
    Let them cool on the tray for at least 10 minutes before eating.
    They will firm up as they cool.
    Step 4 Baked cookies on tray with lightly cracked tops.
Substitutions
  • Rolled oats → quick oats (softer texture)
  • Nut butter → cashew butter, sunflower seed butter, tahini
  • Honey → maple syrup, agave syrup
  • Egg → flax egg, chia egg
  • Chia seeds → ground flax seeds, hemp seeds
  • Pumpkin seeds → walnuts, pecans, sunflower seeds
  • Dark chocolate chips → raisins, cranberries, chopped dates
  • Vanilla extract → almond extract, or skip
  • Cinnamon → pumpkin spice, nutmeg
  • Salt → any salt
  • Baking soda → no direct substitute (helps spreading)
  • Baking powder → no direct substitute (helps lift and light texture)
 
Tips
  • Don’t overbake → they firm up as they cool
  • Wet hands → easier shaping
  • Press down → they don’t spread much
  • Use any add-ins → chocolate, nuts, or dried fruit
  • Cool fully → better texture
  • Great for meal prep → make ahead for busy mornings
  • Freeze well → thaw a few minutes before eating
  • Store in a sealed container → fridge up to 1 week, freezer 3 months
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