These thick and chewy breakfast cookies are hearty, wholesome, and packed with nutritious ingredients like oats, nuts, seeds, dried fruit, and dark chocolate. Perfect for busy mornings, afternoon pick-me-ups, or a guilt-free snack, they offer the comfort of a cookie with enough substance to keep you energized.

Why You’ll Love This Recipe

Thick, chunky cookies with a chewy texture and crisp edges
Loaded with nuts, seeds, and dried fruit for flavor and nutrition
Naturally sweetened with brown sugar and honey for just the right chewiness
Versatile recipe that can be customized with your favorite mix-ins
Freezer-friendly for meal prepping breakfast or snacks ahead of time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Light brown sugar
Honey
Egg
Vanilla extract
Smooth peanut butter
Rolled oats
All-purpose flour
Baking soda
Salt
Walnuts
Pumpkin seeds
Sunflower seeds
Dried cranberries or dried apricots
Dark chocolate chips

Directions

In a large mixing bowl, cream softened butter with brown sugar and honey until fluffy.
Beat in the egg, then mix in peanut butter and vanilla.
Stir in the oats until well coated.
In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet mixture.
Fold in walnuts, pumpkin seeds, sunflower seeds, dried fruit, and chocolate chips.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F and line baking sheets with parchment paper.
Scoop large portions of dough, roll into balls, flatten slightly, and arrange on the baking sheets.
Bake for 11–13 minutes until golden around the edges but still soft in the center.
Let cookies cool briefly on the baking sheet before transferring to a wire rack.

Servings and timing

Yield: 16 cookies
Prep time: 10 minutes
Chill time: 30 minutes
Cook time: 12 minutes
Total time: about 52 minutes

Variations

Swap peanut butter for almond or cashew butter.
Add spices like cinnamon or nutmeg for warmth.
Use whole wheat flour for extra fiber and a nutty flavor.
Change up the dried fruit—try cherries, raisins, or blueberries.
Add coconut flakes or chia seeds for even more texture.
Replace some flour with ground almonds for a gluten-friendly twist.

Storage/Reheating

Store in an airtight container at room temperature for up to 1 week.
Refrigerate to keep them extra fresh for up to 10 days.
Freeze for up to 3 months; thaw at room temperature before eating.
These cookies do not need reheating—just grab and go.

FAQs

Can I make these cookies without peanut butter?

Yes, almond or cashew butter work well as substitutes.

Can I use quick oats instead of rolled oats?

Rolled oats are best for texture, but quick oats can work in a pinch.

How do I make these cookies gluten-free?

Substitute all-purpose flour with a gluten-free flour blend or ground almonds.

What can I use instead of honey?

Maple syrup works as a good substitute while still adding chewiness.

Can I reduce the sugar in this recipe?

Yes, you can reduce the brown sugar to ½ cup for less sweetness while keeping the chewy texture.

Do I have to chill the dough?

Chilling helps the cookies hold their shape and improves texture, so it’s recommended.

Can I make these cookies smaller?

Yes, but reduce the baking time to avoid overbaking.

Can I use milk chocolate instead of dark chocolate?

Yes, though dark chocolate adds a richer flavor and more antioxidants.

How can I make them nut-free?

Replace nuts with more seeds like sunflower, pumpkin, or sesame seeds.

Can I eat these cookies for breakfast every day?

Yes, they’re hearty enough for breakfast, though balance them with other nutritious foods throughout the day.

Conclusion

These thick and chewy breakfast cookies are the perfect balance of indulgence and nutrition. With their hearty texture, wholesome ingredients, and satisfying chew, they make mornings easier and snacking guilt-free. Keep a batch on hand for busy days, and enjoy a cookie that’s both delicious and energizing.

Thick & Chewy Breakfast Cookies