PB Flax & Oat Breakfast Cookies

As a self proclaimed chocoholic at the age of 3 (“Grampa? I’m a chocoholic” is a family favorite quote from my childhood), a boyfriend-identified peanut butter addict last week (guess I should cut back a little?), and a lover of healthy and delicious treats…These cookies are the besssssstttt!

Easy to whip up, delicious to chow down, and nutritious to boot – these little drops of protein & salty sweet heaven will be sure to please! Eat them in the morning, afternoon, or evening – no guilt necessary because you deserve this treat and your body will thank you!

PB Flax & Oat Breakfast Cookies

Ingredients

  • 1/2 cup natural peanut butter
  • 1/4 cup brown sugar packed
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 egg (vegan? try 1 mashed banana or 1tbsp ground flax with 3 tbsp water)
  • 1 cup rolled oats (I supplemented half Coach’s oats that are cut different)
  • 1/4 cup flour (spelt, whole wheat, white, or GF will work. I used white this time!)
  • 1/2 tsp baking soda
  • 2 tbsp flax seeds
  • 1 tbsp chia seeds
  • 1/4 cup dark chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Mix the peanut butter, brown sugar, vanilla extract & coconut oil together with a fork (or standing mixer if you have one). Soften coconut oil in microwave if necessary.
  3. Stir in egg (or egg replacement).
  4. Add oats, flour,  and baking soda. Mix well!
  5. Sprinkle in flax and chia seeds. Stir in the chocolate chips.
  6. Take a golf ball sized amount of dough into your hand, squeezing it together so they are dense and round – place on greased or parchment paper lined cookie sheet.
  7. Bake for 10 minutes, keeping an eye they don’t get too brown. They should be soft when you take them out – they harden up as they cool. Optional: While still warm, push down softly with a fork to spread them out a bit, being careful not to smoosh them so much they fall apart!
  8. Enjoy!!!! 🙂
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One Comment Add yours

  1. Chocolate for Breakfast? I’m in! 😊

    Liked by 1 person

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