Cookies for breakfast? That sounds like a great idea to me! I found this recipe for Peanut Butter Chocolate Chip Breakfast Cookies a few years back when I was reviewing Bob’s Red Mill Everyday Gluten-Free Cookbook and thought this would be a good time to repost them. They are great for busy school day mornings or anytime you need an easy breakfast idea. They make a nice snack too!
These cookies are thick, chewy, oaty, and chocolatey, with a light peanut butter taste. They’re smaller cookies, so you’ll probably want to serve a couple of them per person. They’re easy to make and have healthy ingredients like honey and coconut oil, so you can feel good about eating them. I substituted some non-gluten-free ingredients since I don’t have to eat gluten-free, and I thought they turned out great with the substitutions (see my notes in the recipe below). So whether you make them gluten-free or non-gluten-free, they’re a very yummy treat!
Peanut Butter Chocolate Chip Breakfast Cookies
PEANUT BUTTER CHOCOLATE CHIP BREAKFAST COOKIES from Bob’s Red Mill Everyday Gluten-Free Cookbook
Makes 30 gluten-free cookies (I’ve included notes for non-gluten-free cookies, too)
1 1/2 cups certified GF quick-cooking rolled oats (for non-gluten-free, use regular quick-cooking rolled oats)
1 cup amaranth flour (for non-gluten-free, use all-purpose unbleached flour)
1/2 teaspoon GF baking powder (for non-gluten-free, use regular baking powder)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs, lightly beaten
1/2 cup unsweetened peanut butter (for non-gluten-free, use your favorite peanut butter)
1/4 cup liquid honey, pure maple syrup, or brown rice syrup
3 Tablespoons melted virgin coconut oil
1 teaspoon GF vanilla extract (for non-gluten-free, use regular pure vanilla extract)
2/3 cup GF semi-sweet chocolate chips (for non-gluten-free, use regular semi-sweet chocolate chips)
Preheat oven to 350˚F. Line large baking sheets with parchment paper. In a large bowl, whisk together oats, flour, baking powder, baking soda, and salt. Stir in eggs, peanut butter, honey, coconut oil and vanilla until just blended. Gently fold in chocolate chips. Drop batter by 2 Tbsp. onto prepared baking sheets, spacing cookies 2 inches apart. With a metal spatula, flatten each mound to 1/2-inch thickness. Bake, one sheet at a time, in preheated oven for 12 to 15 minutes or until just set at the center. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool completely. Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Recipe used with permission | nancy-c.com
Do you make gluten-free recipes, and have you ever made breakfast cookies?
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