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Healthy Oatmeal Breakfast Cookies
Nb persons: 0
Yield: 15 large cookies
Preparation time: 10 min
Total time: 18 min
Source: https://www.chelseasmessyapron.com/gluten-free-peanut-butter-breakfast-cookies/
| A gluten-free, healthy breakfast cookie made with peanut butter and old-fashioned oats as the base. There is no flour, no butter, and no oil included! These cookies can be ready in 20 minutes flat! | |
| Ingredients | |
| 1 cup | creamy peanut butter* |
| 2 tablespoons | honey |
| 4 tablespoons | light brown sugar lightly packed |
| 1/2 cup + 2 tablespoons | old-fashioned oats |
| 1/8 teaspoon | salt |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | vanilla extract |
| 1 large | egg |
| 1/2 cup | peanut butter chips/chocolate chips |
Instructions
Preheat the oven to 350 degrees F.
In a medium sized bowl stir together the peanut butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey.
Add in the oats, salt, baking soda, and vanilla extract. Stir well.
In a separate bowl lightly beat the egg and then add it to the mixture.
Stir in desired add-ins (I used a peanut butter and chocolate chip mixture), but you can use dark chocolate chips, raisins, craisins, peanuts, etc. to make these even healthier and more breakfast worthy.
The mixture will be thick and hard to stir. Continue stirring until combined and then use a large cookie scoop to scoop out the dough. Press the dough very tightly in the cookie scoop to form the balls. Without a cookie scoop these tend to crumble. If not using a cookie scoop you will have to work with the dough a little bit more by squeezing it into a ball.
Place the balls onto a cookie sheet and bake for 7-9 minutes.
Watch the cookies closely and remove when the bottom barely starts to brown even if they don't look completely done (they cook more as they cool). (TIP: I also found cooking smaller batches - like 6 on a tray worked the best). Remove and allow to cool completely.
Recipe Notes
For a gluten-free version, make sure oats are certified gluten free.
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