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Peanut Butter Coconut Breakfast Cookies (gluten-free, refined sugar-free, vegan option)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 129 kcal

Ingredients

  • 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

Instructions

  1. To prepare, preheat your oven to 375 and line a pan with parchment paper. 

  2. In a large mixing bowl, combine your dry ingredients (oats, oat flour, flax seed, peanuts, baking soda and salt) and stir.

  3. 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.

  4. Fold your coconut into the batter and stir until everything is well incorporated. 

  5. 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.

  6. Bake in the oven for 8-10 minutes, or till the edges of the cookies are set and starting to get a little color.

  7. 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.

  8. Devour!

Recipe Notes

*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.