Nutty, salty and sweet, the fun combination of peanut butter and coconut sing together in these easy, delicious and healthy Peanut Butter Coconut Breakfast cookies!
Have you ever had peanut butter and coconut together?
It’s one of my favorite unlikely flavor combinations. Check out my no-bake Peanut Butter Coconut Cookies; they’re a popular recipes on Mile High Mitts! That being said, I’d assume some of you have had peanut butter and coconut together, and love it as much as I do.
If you haven’t had peanut butter and coconut together, picture this: nutty, salty and smooth peanut butter combined with sweet, chewy coconut. This combination is a WINNER.
I love having peanut butter coconut desserts, but I wanted to enjoy the flavors for breakfast too. I started a poll on Instagram, and as it turns out, several other people wanted peanut butter coconut breakfast cookies too!
So, let’s get to it! Are you ready to make some gluten-free Peanut Butter Coconut Breakfast Cookies? 🙂
My favorite part is that making these breakfast cookies is simple and fast!
They’re great for mornings when you don’t have anything to eat but need something healthy quick.
- Simply combine your dry ingredients: oat flour, oats, flax seed, nuts, baking soda and salt.
- Whisk together your wet ingredients: peanut butter, honey (or maple syrup), egg (or flax egg) and vanilla.
- Mix your dry and wet ingredients together.
- Using a cookie-scoop, scoop onto a parchment-lined pan (or non-stick sprayed). Flatten the cookies with a fork and bake them for 8-10 minutes at 375.
To make these Peanut Butter Coconut Breakfast Cookies gluten-free, be sure to use certified gluten-free oats and oat flour (or gluten-free all purpose flour).
To make the cookies dairy-free, use coconut oil or a dairy-free butter alternative.
Lastly, to make these cookies vegan, use coconut oil or a dairy-free butter alternative, maple syrup instead of honey, and a flax or chia egg instead (1 tbsp flax/chia mixed with 2 1/2 tbsp water, let set till gelled).
Questions you might have:
Do I have to use oat flour? If you don’t like oat flour (or can’t eat it), you could use gluten-free all purpose flour (or regular flour) in place of the oat flour too.
Can I make my own oat flour? You can either use store bought oat flour or make your own.
If you make your own, you’ll want the oat flour to be as light and blended as possible; if you have coarse, crumbly oat flour then your baked goods will be coarse as well. But if you’ve never worked with oat flour, I would recommend buying some instead.
What’s the best peanut butter for these Peanut Butter Breakfast Cookies? I recommend a natural, oily peanut butter. However, if all you have is a jar of thick Jif, don’t worry. You can add 1 tbsp of coconut oil or butter to your peanut butter, to thin it out. This will ensure your cookie batter is the right consistency and stop your cookies from drying out.
Do I have to add flax seed and peanuts to these cookies? No. I like to use flax seed to add more fiber to my breakfast cookies. The peanuts do help to add more of a peanut butter flavor. But, if you prefer it you can use other nuts instead.
One last tip, be sure not to bake these for too long. If they’re baked for too long they tend to dry out quicker. Check them at 8 minutes to see if the edges and tops are set. Store them on the counter for a couple days, or keep them in the fridge for about a week.
A breeze to make, these healthy gluten-free Peanut Butter Coconut Breakfast Cookies are sweet, nutty, salty, and chewy. We make breakfast cookies almost weekly in our house, and this is one of our favorite, unique flavor combinations!
If you make these cookies, let me know what you think! Leave a comment below, or find me on Instagram. I love to hear from you all!
- 1/2 cup oats (certified gluten-free)
- 1/3 cup oat flour (certified gluten-free) or gluten-free all purpose flour (or regular flour)
- 2 tbsp ground flax seed (optional)
- 1/3 cup peanuts, finely chopped (or other preferred nut)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup drippy peanut butter* (see notes)
- 3 tbsp honey (or maple syrup)
- 1 egg (or flax/chia egg)
- 1/2 tsp vanilla
- 1/3 cup shredded coconut
To prepare, preheat your oven to 375 and line a pan with parchment paper.
In a large mixing bowl, combine your dry ingredients (oats, oat flour, flax seed, peanuts, baking soda and salt) and stir.
Push your dry ingredients around the edge of your bowl, creating a well in the center for the wet ingredients. Into the center add your peanut butter, honey, egg and vanilla and whisk your wet ingredients together. Then, stir all of your ingredients together.
Fold your coconut into the batter and stir until everything is well incorporated.
Scoop onto your pan, and press the tops of each cookie down lightly till they are flat and cookie-shaped, as these cookies don’t spread much. Repeat until all of your cookies have been scooped and flattened onto the pan.
Bake in the oven for 8-10 minutes, or till the edges of the cookies are set and starting to get a little color.
Let cool for about 10 minutes and then remove your cookies with a spatula and place them on a cooling rack till they have cooled entirely.
*If you don’t have drippy peanut butter, add 1 tbsp of melted coconut oil (or butter) to your peanut butter.
*These cookies last best stored in an airtight container for about 3-4 days, or about a week in the fridge.