Chocolate Peanut Butter Breakfast Cookies

These Chocolate Peanut Butter Breakfast Cookies are loaded with oats and flaxseed to make for a healthy gluten-free breakfast cookie! Subtly sweet. Vegan and dairy-free.

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 308kcal

Author Tessa

Ingredients

1 cup (100g) gluten-free oats
1 tablespoon ground flaxseed
2-3 tablespoons coconut sugar
2 tablespoons cocoa powder
½ teaspoon salt
½ cup mashed banana very ripe is best
½ cup creamy peanut butter
¾ teaspoon pure vanilla extract
2 tablespoons coconut oil melted and slightly cooled
¼ cup almond milk warmed
¼ cup dairy-free chocolate chips optional
¼ cup chopped walnuts optional

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a medium bowl, add oats, flaxseed, coconut sugar, cocoa powder, and salt. Whisk to combine. Add mashed banana, peanut butter, vanilla extract, coconut oil, and almond milk. Stir until mixture is evenly combined. If using, fold in chopped walnuts and/or dairy-free chocolate chips.
Using a tablespoon, scoop cookie dough and place on baking sheet in even rows. Use the palm of your hand (use a piece of parchment for less mess) to press cookie down slightly. The cookies won't spread more than they are pressed.
Bake for 25-28 minutes. Allow cookies to sit on cookie sheet for a couple minutes before transferring to a cooling rack. Store in an airtight container in the refrigerator for 3-4 days.

Nutrition