Peanut Butter Breakfast Cookies have a bunch of healthy ingredients like whole wheat flower, oats, and flax seeds, making them a better choice for breakfast!
Prep Time 10minutes
Cook Time 10minutes
Cool time 10minutes
Total Time 20minutes
Author Dorothy Kern
1/2cupcreamy peanut butter
2tablespoonsoilliquid coconut or vegetable oil
2tablespoonsground flaxseed meal
1/2cupwhole wheat flour
1/4cupmini chocolate chipsoptional
Preheat oven to 350°F. Line a cookie sheet with a slipat baking mat or parchment paper.
Using a stand or hand mixer, mix peanut butter, brown sugar, and oil until smooth. Stir in egg, then mix in baking soda, flaxseed meal, oats, and whole wheat flour. Stir in chocolate chips (optional but yummy).
Using a 2 tablespoon cookie scoop, scoop uniform size balls of dough onto your cookie sheet. They won’t spread, so they can be semi-close together. Press down slightly with the tines of a fork.
Bake for about 9-11 minutes, until the bottoms start to get golden. Do not remove from cookie sheet until they are cooled. These are very fragile until they have time to set. They’ll still be more crumbly than a normal cookie, but will stay together once cool.
Great for breakfast or for an after-school snack! Store in an airtight container for up to 3 days or freeze for up to one month.