It is no secret that my family loves cookies for breakfast. Over the last few years, I have shared several versions of them. Today’s recipe is adapted from my Peanut Butter Oatmeal Breakfast Cookies.
I realized that I have made these quite a few times, but have never shared them. I knew I had to change that because they are perfect for a special breakfast treat.
These breakfast cookies are easy to make ahead and they freeze great. That works perfectly this time of year where life gets crazy and you need an easy breakfast.
I also love that these can be made gluten-free simply by using gluten-free oats. They also work dairy-free if you use coconut milk and coconut oil.
And since my daughter has a peanut allergy, I now make them with soy butter or Sunbutter. So, these cookies are easy to adapt to make them just how you need them.
If you have never tried breakfast cookies you need to make these peanut butter chocolate breakfast cookies. Your family will love them!
Peanut Butter Chocolate Breakfast Cookies
Peanut butter, chocolate, and oats are combined into one delicious breakfast cookie.
Ingredients
- 3 cups quick-cooking oats ( use gluten-free oats for gf version)
- 1/4 cup baking cocoa
- 1/2 cup brown sugar
- 1/2 cup milk
- 2 tablespoons butter, melted
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 1/2 cup peanut butter or peanut butter substitute
- 1/2 cup chocolate chips
Instructions
- Mix all ingredients together and stir well.
- Drop by the spoonful onto a cookie sheet and flatten slightly.
- Bake at 350 for 11-12 minutes.
- Let cool on cookie sheet for about 5 minutes then remove to wire rack to cool.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 188mgCarbohydrates: 19gFiber: 2gSugar: 8gProtein: 5g
Wonder if coconut sugar could replace the brown sugar?
I haven’t done much baking with coconut sugar, but if it works in other recipes I think it would work in this one. The texture and taste might be slightly different, but if you are used to baking with coconut sugar you probably wouldn’t mind it. But again I haven’t tried it so I don’t know for sure.
These are delicious! Since my family are big chocolate lovers, I used 3/4 c. chocolate chips. : ) The cookies were done perfectly when baked 8 minutes. I pinned this recipe & plan to make it many times. It is good for a snack any time of the day, with a glass of milk,of course.
I am so glad that you enjoyed them! And extra chocolate always makes things better. 🙂
I am wondering if Bob’s Red Mill Egg Replacer and Oatmilk work with these?
I was tested and found to be
wheat, dairy, egg intolerant (on a scale of 0 to 4, all three are 3)
(thankfully not Celiac)
Am bookmarking this because even though I have a plant based
protein powder every AM I love having something with my coffee
;-D
Thanks so much for any assistance