These healthy oatmeal breakfast cookies contain no oil, butter or flour and are packed with oats, peanut butter and/or almond butter, and your favorite add-ins. These are a gluten free and yummy way to power up your morning!
My niece made these cookies and brought them to the lake, and we all loved them. She found the recipe here on Chelsea’s Messy Apron. My version is slightly tweaked with the addition of almond butter.
These cookies are dense and with a slightly crumbly texture~similar to a Lara Bar (which one of my daughters compared it to). They are really delicious and quite filling. When I eat one or two of these cookies with a glass of milk, I can go for 4-5 hours until lunch.
I like using 1/2 almond butter and 1/2 peanut butter instead of all peanut butter (in the original recipe). My niece uses all almond butter. I’ve had all three versions and think that the half and half tastes and turns out best.
Add ins: I love the combo of peanut butter chips and semisweet chocolate chips, but there are healthier choices. You might try craisins, raisins, walnuts, or carob chips.
The cookie dough will be very stiff and on the crumbly side, so using a good cookie scoop will make a huge difference. This Oxo small cookie scoop is one of my favorite kitchen gadgets. It makes perfectly shaped & sized cookies, and I also use it for meatballs and more. If you like your cookies larger, the Oxo medium cookie scoop would work best.
If you try this, I’d love to hear your thoughts, tweaks, suggestions, etc….I love hearing from readers, and comments are so appreciated. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!