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Peanut Butter Chocolate Chip Breakfast Cookies (gluten-free, dairy-free, vegan option)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 cookies
Calories 118 kcal

Ingredients

Dry Ingredients

  • 1/2 cup oats (certified gluten-free)
  • 1/3 cup oat flour (certified gluten-free)
  • 2 tbsp ground flax seed
  • 1/2 cup peanuts (or almonds or walnuts), finely chopped
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup peanut butter* (see notes)
  • 3 tbsp honey or maple syrup
  • 1 egg (or flax/chia egg)
  • 1/2 tsp vanilla

Add-In's

  • 1/3 cup chocolate chips (dairy-free if necessary)

Instructions

  1. Preheat your oven to 375 and line a pan with parchment paper. 

  2. In a large mixing bowl, combine all of your dry ingredients and stir together. 

  3. In another mixing bowl, combine your wet ingredients and whisk until smooth. 

  4. Pour your wet ingredients into your dry ingredients and stir together well, till you have a consistent batter. Add your chocolate chips to your batter and fold them in. 

  5. Using a cookie scoop, scoop the cookie dough onto a pan. Flatten the tops out with a fork, as these cookies won't spread much.

  6. Bake in the oven for 8-10 minutes, or till the tops are just starting to brown and have started to set (feeling a it firm on the top).

  7. Let cool for a few minutes, and then devour!

Recipe Notes

*Drippy peanut butter should be used in this recipe. If you have thicker peanut butter, add one tablespoon of melted coconut oil (or butter) to your wet ingredients, to thin the peanut butter out.
*Store these cookies in an airtight container in the fridge and they should last about a week.