French Toast Cookies Recipe – Easy, Chewy Breakfast Cookies to Try

The scent of cinnamon and maple swirling out of the oven? Honestly, it’s pure magic. The first time I whipped up these French toast cookies, my kitchen smelled just like a cozy brunch spot—one of those rare moments where you want to bottle the aroma and wear it as perfume. You know the feeling when you’re torn between craving a stack of fluffy French toast and wanting something quick to grab on a busy morning? That’s exactly how these cookies were born.

I stumbled upon this French toast cookies recipe during a wild Saturday morning experiment (I was out of bread but had a craving for that classic breakfast flavor). After a few tweaks, some happy accidents, and a couple of overbaked batches, I struck gold: chewy, cinnamon-kissed cookies that seriously taste like your favorite breakfast, but in handheld form. They’re perfect for both early risers and late-night snackers, and trust me, they’re a hit at brunches, school lunches, or cozying up with coffee on a rainy day.

This is one of those recipes I keep coming back to, especially when I need an easy, crowd-pleasing treat with a hint of nostalgia. As a busy parent (and serial cookie-tester), I’ve made these French toast cookies at least a dozen times, tweaking the spice blend and perfecting the texture. They’re a little bit breakfast, a little bit dessert, and a whole lot of comfort. Whether you’re looking to impress guests or just want something special for yourself, these cookies won’t let you down.

Why You’ll Love This French Toast Cookies Recipe

There are a million cookie recipes out there, but these chewy French toast cookies win hearts every time. Here’s why:

• Quick & Easy: You can have these babies in the oven in under 15 minutes—no chilling, no fancy steps. Perfect for last-minute brunches or when you just need a sweet pick-me-up.
• Simple Ingredients: No need to hunt down specialty flours or rare extracts. Odds are, everything you need is already in your pantry.
• Perfect for Breakfast & Beyond: Sure, they’re called breakfast cookies, but these are just as good for dessert, lunchboxes, or late-night cravings.
• Crowd-Pleaser: These cookies are always the first to disappear at bake sales and brunches. Even the pickiest eaters (and my own skeptical kids) dive right in.
• Unbelievably Delicious: The texture hits that sweet spot—soft and chewy inside, a little crisp around the edges, with a warm cinnamon-maple flavor that feels like a hug.

What sets my French toast cookies apart? I blend the oats with spices for a more “bready” texture, and the maple glaze drizzled on top adds that classic French toast finish. No dry, cakey cookies here—just bites of chewy joy. And honestly, there’s something magical about cookies that taste like breakfast. It’s comfort food, but with a playful twist. If you love a recipe that’s both nostalgic and new, these will be your new go-to.

They’re also super versatile (add-ins, swaps, you name it), and you can make them ahead—so you’ll always have a stash for surprise guests or midnight snacks. Trust me, you’ll want to keep this one in your recipe box!

Ingredients Needed for Chewy French Toast Cookies

This French toast cookies recipe relies on everyday ingredients, but each one brings something special. Here’s everything you’ll need (with some pro tips and easy swaps):

• For the Cookie Dough:
  • Unsalted butter, softened (1 cup / 226g): Gives richness and helps the cookies spread for that chewy edge.
  • Brown sugar, packed (1 cup / 200g): Adds caramel notes and moisture (I like dark brown sugar for extra depth).
  • Granulated sugar (1/2 cup / 100g): Balances sweetness and texture.
  • Large eggs, room temperature (2): Binds everything together and keeps the cookies soft.
  • Vanilla extract (2 tsp): Don’t skip—this rounds out the French toast flavor.
  • All-purpose flour (2 1/2 cups / 315g): The base. King Arthur or Gold Medal are my go-tos.
  • Ground cinnamon (1 1/2 tsp): The star spice! Adds warmth and that classic French toast aroma.
  • Ground nutmeg (1/2 tsp): Just a pinch boosts the flavor (freshly grated, if you’re feeling fancy).
  • Salt (1/2 tsp): Balances sweetness.
  • Baking soda (1/2 tsp): For just the right lift.
  • Quick oats (1 cup / 90g): Gives a “bready” texture—use old-fashioned oats if you want more chew.
• For the Maple Glaze:
  • Powdered sugar (1/2 cup / 60g): For a silky-sweet drizzle.
  • Pure maple syrup (2 tbsp): Totally worth it here—skip the pancake syrup if you can.
  • Milk (1-2 tbsp): Just enough to thin the glaze for drizzling.

Ingredient Tips:
– Flour: For gluten-free, swap with 1:1 gluten-free flour (Bob’s Red Mill works great).
– Butter: Dairy-free margarine can be subbed if needed.
– Eggs: Flax eggs work in a pinch, though cookies will be slightly less chewy.
– Oats: Don’t skip! They mimic the soft texture of French toast bread.
– Maple Syrup: If you’re out, try honey or agave for a twist, but maple is classic for that breakfast vibe.

You can also toss in a handful of chopped pecans, raisins, or even mini chocolate chips if you’re feeling wild. These are cookies you can truly make your own.

Equipment Needed

You don’t need any fancy gadgets to whip up these French toast cookies—just a few basics:

• Mixing bowls: One large for wet ingredients, one medium for dry. (I’ve used everything from metal to glass, both work fine!)
• Electric mixer or stand mixer: Makes creaming the butter and sugars a breeze. A sturdy whisk and elbow grease will work if you’re feeling old-school.
• Baking sheets: Two standard-size (lined with parchment for easy cleanup).
• Parchment paper or silicone baking mats: Stops sticking and helps cookies bake evenly.
• Cookie scoop (about 2 tbsp size): Optional, but helps get uniform cookies (and saves sticky fingers).
• Wire cooling rack: For cooling and glazing so the bottoms don’t get soggy.
• Measuring cups and spoons: Accuracy is key for baking!
• Small bowl and whisk or fork: For mixing up the maple glaze.

Personal Note:
I’ve used everything from a wooden spoon to a hand mixer, and both work! If you bake a lot, I do recommend investing in a sturdy cookie scoop—it’s one of those little things that makes life easier (and your cookies prettier for Pinterest!).

For clean-up, parchment paper is a lifesaver. And if you don’t have a wire rack, just let the cookies cool on the baking sheet for a few extra minutes before transferring to a plate.

How to Make Chewy French Toast Cookies

1. Prep: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. (This prevents sticking and gives you golden bottoms.)
2. Cream Butter & Sugars: In a large bowl, beat together 1 cup (226g) softened unsalted butter, 1 cup (200g) packed brown sugar, and 1/2 cup (100g) granulated sugar until the mixture is light and fluffy—about 2-3 minutes. (The color should lighten; this step helps with that chewy texture.)
3. Add Eggs & Vanilla: Beat in 2 large eggs (room temp, if you remember!) and 2 tsp vanilla extract until smooth and creamy. Scrape down the bowl as needed.
4. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp salt, and 1/2 tsp baking soda.
5. Combine Wet & Dry: Add dry ingredients to your wet mixture in 2-3 batches, mixing gently after each addition. Go slow—overmixing can make cookies tough.
6. Fold in Oats: Stir in 1 cup (90g) quick oats by hand. The dough will be thick and a bit sticky—don’t worry, that’s perfect.
7. Shape Cookies: Scoop dough into 2-tablespoon mounds (a cookie scoop works wonders) and place on prepared sheets, about 2 inches apart. If you like a rustic look, don’t roll them—just drop!
8. Bake: Bake for 11-13 minutes. The edges should look golden, but the centers will appear slightly underdone (that’s what keeps them chewy). If your oven runs hot, check at 10 minutes.
9. Cool: Let cookies cool on the sheet for 5 minutes—this helps them set—then transfer to a wire rack. (If you move them too soon, they might break. Learned that one the hard way…)
10. Make the Maple Glaze: In a small bowl, whisk together 1/2 cup (60g) powdered sugar, 2 tbsp pure maple syrup, and enough milk (1-2 tbsp) to reach a drizzling consistency. If it’s too thick, add milk a teaspoon at a time.
11. Glaze & Serve: Once cookies are completely cool, drizzle with glaze. Let it set for a few minutes before stacking or serving.

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