Every time I read “breakfast cookies” on Pinterest or a blog, I get excited! I haven’t met a breakfast cookie I didn’t like! But, when I read “peanut butter and chocolate” as ingredients on these , I made them immediately! (Well, the next morning!)
I thought they tasted awesome, but they were a bit dry making it tough to hold them together. I think next time I will use 1/2 cup whole wheat flour instead of 1 cup. And, use mini chocolate chips instead. And, there definitely will be a “next time!”
PEANUT BUTTER BREKKIE COOKIES: makes 24 , 10 minutes prep, 11 minutes to bake each batch
- 1 cup favorite all natural peanut butter (crunchy or smooth)
- 1/2 cup brown sugar
- 1/4 cup coconut oil (good fat = good for the brain on a school day!)
- 2 eggs
- 1 teaspoon baking soda
- 1/4 cup ground flaxseed
- 1-1/2 cup quick oats
- 1 cup whole-wheat flour (or whatever you have on hand)
- 1/2 cup dark chocolate chips (less sugar than other types)
preheat oven to 350 and line a baking sheet with parchment paper.
in a large bowl mix peanut butter, brown sugar and coconut oil until combined and smooth. mix in eggs. add rest of ingredients and stir until combined.
using your hands (or a cookie scoop) make 2-inch balls, place on prepared baking sheet and press down slightly. cookies won’t expand while baking so you can place them closer together – i usually fit 18 or so. bake for 11 minutes.
You can find the original recipe here! She even has a cute printable to go with them.
And, on a totally different note, we had another fun weekend of soccer, swimming, and friends. This week we add piano and School of Ministry to our schedule, and next week comes AWANA. (And I thought this school year was busy enough, already!) At least we have yummy breakfast cookies that also work as a great snack.