Big Peanut Butter and Apple Breakfast Cookies


“I can have a cookie for breakfast!?”

“Yes, my sweet child.  You can have a cookie for breakfast.”

“Can I have an Oreo instead?”

“No dear.  If you want to have a cookie these giant Peanut Butter and Apple Breakfast Cookies are the only kind you can have.”

Am I the coolest Mom or what!?  I totally let my kids have cookies for breakfast.  Not the Oreo kind but still, peanut butter is pretty darn good.


Since the day before my kids were born I wanted to be the cool mom.  Then we had kids and it was clear that I was probably not going to reach that potential.  Especially since within the first few years my music playlist was reduced to The Eensy Weensy Spider and the ABC’s.

Now I’m like Nikki Ma-who?  And who is this Bieber kid everyone keeps talking about?

So when it comes to entertainment I’m okay being the fuddy duddy.  But the kitchen is my playground and I’m gonna use it to it’s full potential.  Afterall, I have four boys and the way to a boys heart is through his stomach.  At this rate I’m pretty sure I’m taken care of for life.


Big Peanut Butter and Apple Breakfast Cookies
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
  • ¾ cup peanut butter
  • 1 - 6oz container Greek Vanilla Yogurt
  • 2 cups packed brown sugar
  • 1 large egg
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 1 cup rolled oats
  • 1 medium apple, peeled and chopped
  1. Preheat oven 350
  2. In a medium bowl cream together the peanut butter, brown sugar and greek yogurt. Beat in the egg. Set aside.
  3. In another bowl sift together the all-purpose flour, wheat flour, baking soda, and salt. Add to the peanut butter mixture and beat until mixed.
  4. With a rubber spatula fold in the rolled oats and diced apples.
  5. Measure out ¼ cup scoops of the dough and place on a baking sheet lined with parchment paper 2" apart. Press slightly with your fingers.
  6. Bake for 12-14 minutes. Allow to cool and enjoy!



  1. You are super cool.

    I love breakfast cookies, I’m always like “yesss cookie for breakfast! But also yayyyy they’re pretty good for meeee!” 😛

  2. Um, yes, I think you might be the coolest mom ever! These look incredible and I love that they’re filled with healthy goodies!

  3. Yay! Another breakfast cookie for me to try out. Thanks!

  4. I am totally making these!!

  5. Doesn’t the 2c. of brown sugar cancel out any of the healthy stuff in these cookies?

    • You make a good point Michelle. I don’t think it cancels out the healthy and I definitely feel it has better nutrition than a bowl of Lucky Charms. In the future I would like to be able to bake more with honey and agave nectar but at this point I don’t have enough experience with it. I hope in the future I can update this recipe with it though!

  6. i just pulled my first batch out of the over and they are wonderful! i’m slowly making my way through an over-zealous apple-picking outing. one down, a zillion to go!

    i made a few changes based on preference/what we had in the kitchen: almond butter instead of peanut butter, plain whole milk yogurt plus 2 t vanilla extract instead of vanilla greek yogurt, and whole wheat pastry flour instead of ap flour.. also, i only used one cup of packed brown sugar and they are still super yummy and sweet! (my husband thinks it’s sacrilegious to alter a recipe on your first try, but hey, gotta work with what’s in the kitchen at nap time!!)

    i stumbled to your blog by way of a google search – how lucky! thanks for a fabulous recipe!

    • That’s wonderful Helen! I’m glad you were able to reduce the amount of brown sugar. I think the apples added a wonderful sweetness to them and I didn’t think it needed as much sugar. Next time I make them I’ll be sure to reduce the sugar! And I’m all about altering a recipe…it’s what I do for a living! Glad you made it work for your family. That’s what it’s all about!

  7. These look so yummy – my husband would love eating this on his way out the door!

    • Thanks Liz! I also just learned from a reader that she reduced the amount of brown sugar by half and they were just as good! Now that’s a sweet ending.

  8. I love that I can have cookies for breakfast – doesn’t get better than that!

  9. My child is allergic to nuts, anything I can use in place of the peanut or almond butter? I’m afraid to try sunflower butter, so I was wondering if anyone has experience using it?

    • So I was thinking about this Leah and I happened to google a replacement for peanut butter. Can your son have soy nuts? I found a soy nut butter and, while I’ve never tried it or baked with it, I’m thinking you could check that out. The other options I was thinking of were mashed beans (such as white beans) or a combination of applesauce and butter. I hope some of those work…I know having a kid with allergies is tough!

  10. Oh yeah, cookies for breakfast that is for sure the cool mom!

  11. Make me a cookie for breakfast, too? Please? 😉

  12. I think it is awesome that you want to be the cool mom. My mom and I are BFFs because she was always the cool mom. I never get why people say parents should never be friends to their children; if my mom and I weren’t friends I don’t know what I’d do. I always ate cookies for breakfast when I was in school because I hated going so much and it was the only thing that sounded good first thing in the morning. They weren’t this healthy, though.

    • That’s great that you are your mom are so close Laura! I’ve really enjoyed being a mom and doing special things with my boys. I can be tough when I need to be but they know I’ll always be there for them. It sure is a fun adventure and I love baking for them!

  13. I too reduced the brown sugar by 1 cup, and also added some EVCO, and ground flax seed and used 1/2 cup buckwheat flour with organic whole wheat pastry flour. 2 cups of brown sugar is not necessary at all.
    It was a good base recipe, but for sure needed added to, for my preference, in order to be used as a breakfast cookie.
    Thank you for sharing!

    • That’s wonderful Carolyn! Thank you so much for sharing. As far as baking goes, I’m definitely still experimenting with different ingredients and increasing the nutritional value so I really appreciate reading tips from my readers and I know other readers benefit from it as well.

  14. I LOVE a breakfast cookie! These sound just delicious!

  15. Krista these look soooo amazing! Repinning them!

    Love PB cookies and with the apples worked in, genius!

  16. Just curious- have you tried these with natural peanut butter at all? I’ve heard people say you shouldn’t bake with it, but I’m curious. Also, I noticed that the brown sugar isn’t actually listed in the recipe instructions….that might need an update.

    • Whoops! Thanks Alison! I had heard that about natural peanut butter too but I love Trader Joe’s Natural Peanut Butter and, if my memories serves me correctly, I used it when I made these. The only problem you may have is needing more flour since natural peanut butter tends to be a bit runnier.

  17. Thanks for the great recipe! Made this with oats and oat flour (need gluten free) and used banana and applesauce for natural sweetness (with a touch of honey after tasting and wanting a bit sweeter.) They were delicious!!!

    • Yum! I loved that you used banana and applesauce to sweeten it. Ever since I posted this I’ve been debating whether to remove or change the brown sugar. I honestly didn’t think about adding banana. Next time I’m totally gonna do it!

      • I used your base recipe, but got to the fridge and realized the yogurt had expired… So I used puréed sweet potatoes (baby food) and a banana…And 1/2 the sugar. turned out great! My two year old was begging for “more cookie please!”. Thanks!!!

  18. Mmm Just made these for the first time! Had no rolled oats so I used two instant packets of oatmeal (that’s like rolled oats right?) Turned out GREAT. As a college student who is NOT a morning person (go figure) these will be a perfect breakfast for me when I walk to my morning summer class. Next time I’m going to try only using half the brown sugar or maybe substitute for applesauce!
    Also note: You never mention when to put the brown sugar in during the recipe instructions. But I figured it out. It may be helpful to add that in so someone who is in a hurry doesn’t forget!
    Other note: I used no stir creamy natural peanutbutter and it turned out just fine. Not sure how other types would be though

    <3 Thankyou!

  19. I need to eat Gluten- Free so I thought I would experiment with this yummy sounding recipe. I substituted 1 cup of Pamelas Artisan Baking Mix for the flour, I cup of Almond meal flour for the whole wheat flour, and 1cup Gluten Free rolled oats for the oats. Masterpiece created!!! These are delicious. I did have to cook them about 17 minutes with my substitutions, for some reason, but the end result is a winner. Thank you for this recipe and the inspiration to make it to accommodate my special needs. I suppose they are uber calorie filled….but si worth it!!!!

  20. Well…… I love the recipe!!!! Just like it is. I think it’s great:) I just read you have 4 little boys- me too:) And, for them to like them says a LOT:) just made them a third time this morning. Thanks for sharing it.

    • Awesome Debbie! We mother’s of boys have to stick together. And when it comes to feeding them, we need all the help we can get. I’m so glad these were a hit in your house!

  21. I made these and loved them! However, I completely forgot to add the brown sugar because it’s missing from the steps. I ended up throwing it in at the end, when I realized I hadn’t added it yet. Is it supposed to be creamed with the peanut butter and yogurt? I also only used half of what is called for. Thanks!

  22. The EXACT same thing happened to me about the brown sugar. I didn’t add it until the very end because I forgot it so I had to toss it as well. I will try making these again though.

  23. Nowhere in the directions does it say to add the brown sugar. I got to mixing dry and PB/yogurt/egg mix and realized… OH NO! She didn’t say to cream together sugar, PB, yogurt, egg. So I was pretty shocked I didn’t even catch that since I bake often and should know better to have done that.Then again I was following recipe step-by-step to make sure I did it just right and turns out it was all wrong. I added in the sugar at the end when I was adding in oatmeal…. batter seemed WAY too dry. I added a few TBS of almond milk and lucky these came out okay. Hope you fix your directions.

    • Thank you so much Heather! I did fix it. I’m glad they turned out okay. Often times I need to adapt the dry to wet ingredients in a recipe based on the current weather conditions or whatever seems to be a little off that day. I’ll actually be reviewing this recipe and may be adapting it now that I feel more capable replacing the sugar with healthier alternatives.


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