Recipes, Student Life

Breakfast cookies for busy mornings and busy students

For many McGill students, weekday breakfasts do not exist; mornings entail waking up and heading right out the door to class. Students might dream of bacon, eggs, and luscious stacks of pancakes, but sadly, often wind up settling for a packaged and processed bar from the bottom of their backpacks. To save you from mundane morning snacks, The McGill Tribune has compiled easy breakfast cookie recipes that you can make ahead of time and grab for those on-the-go mornings. All three recipes are easy, nutritious, and delectable—ensuring a happier start to any student’s crazy schedule.

Chocolate peanut butter breakfast cookie

(Chef Savvy)

Makes 18 cookies


  • 2¼ cups old-fashioned oats

  • 1 cup whole wheat flour

  • 2 teaspoons cinnamon

  • 1 teaspoon baking soda

  • ½ cup semi-sweet chocolate chips

  • ½ cup creamy peanut butter

  • ⅓ cup unsweetened applesauce

  • ¼ cup maple syrup or honey

  • 3 tablespoons light brown sugar

  • 1 large egg


  1. Preheat the oven to 350.

  2. Combine the oats, flour, cinnamon, baking soda, and chocolate chips in a large bowl. Stir with a spoon.

  3. Combine peanut butter, applesauce, maple syrup, brown sugar, and the egg in a medium-sized bowl. Whisk until smooth.

  4. Add the dry ingredients to the wet ingredients and stir until thoroughly mixed.

  5. On a baking sheet lined with parchment paper, add the mix in tablespoon-sized dollops. Flatten the dough balls with the back of a spoon to flatten them into rounds.

  6. Bake the cookies for nine to 10 minutes.

  7. Let the cookies cool for a few minutes. Then, enjoy!

Recipe adapted from Chef Savvy.

Carrot cake breakfast cookie

(She Likes Food)

Makes 12 cookies


  • 2 1/2 cups old-fashioned oats

  • 3/4 cups of all-purpose flour

  • 1/4 cup coconut sugar

  • 1 teaspoon baking powder

  • 1 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon salt

  • 1/2 cup plus 1 tablespoon milk

  • 1/4 cup maple syrup

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 cup grated carrot


  1. Preheat the oven to 350.

  2. Combine the oats, flour, sugar, and baking powder in a large bowl and stir. Sprinkle the cinnamon, nutmeg, cloves, and salt into the mix as you stir.

  3. Add the milk, maple syrup, egg, and vanilla extract into the mix and stir with a whisk or large spoon.

  4. Use a tablespoon to scoop batter onto a baking sheet lined with parchment paper.

  5. Pat the cookies down with the back of a spoon to flatten them into rounds.

  6. Bake for 15 to 17 minutes, or until firm.

  7. Let the cookies cool for several minutes. Then, bon appétit!  

Recipe adapted from She Likes Food.

Banana chocolate cookie in a mug

(Bigger Bolder Baking)

Makes one mug cookie.


  • ½ medium-sized banana

  • 1 ½ tablespoons peanut butter (crunchy or creamy)

  • ½ tablespoon honey (or agave nectar)

  • 1 tablespoon milk

  • 4 tablespoons oats (rolled or quick)

  • 1 tablespoon chocolate chips


  1. In a large microwaveable mug, mash the banana with a fork.

  2. Stir the peanut butter, milk, and honey into the mug. Mix well, until smooth.

  3. Add in the oats and chocolate chips. Stir until all ingredients are thoroughly combined.

  4. Microwave the mug mix for 45 seconds to one minute, or until firm to the touch on top (cook time may vary based on microwave wattage).

  5. Let the mug cool for one minute. Then, eat away!

Recipe adapted from Bigger Bolder Baking.

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