Here is the recipe + a video of me making yummy and healthy breakfast cookies that are gluten free, fabulous, and perfect fuel for a breakfast or snack.
These cookies have no flour, no butter, and no oil.
These cookies are so easy, you can whip them up in 30 minutes or less. I modified this recipe from Chelsea’s Messy Apron, and we have been making these for years. They make a perfect low carb breakfast cookie or snack. I love enjoying them with a glass of cold milk:-)
These cookies are gluten free.
These cookies contain oats instead of flour, and technically, most oats are naturally gluten free. However, during farming, transportation and storage, grains like barley, wheat rye, and spelt may unintentionally come into contact with the oats. For those with serious gluten allergies, I suggest buying oats that are labeled “gluten free.”
Rich flavor from peanut butter.
My daughter and I like to make these cookies with half peanut butter half almond butter. You can definitely use all peanut butter, and this is likely what most people would enjoy the most. Be sure to use a jarred peanut butter that is “standard” not freshly ground. Natural Jif and similar products are fine, just don’t grind your own, as consistency may suffer.
My favorite chocolate chips for this recipe.
My favorite combination of baking chips is half chocolate (semi-sweet or dark) and half Reese’s peanut butter chips. Wal-Mart typically carries the bags of mixed peanut butter + chocolate chips. I love this combination, but I also love using all chocolate chips. Ghirardhelli and Enjoy Life dark chocolate are my favorite.
These cookies are rich, dense and soft.
These cookies are dense and rich, and the texture is slightly crumbly. They are really soft, as they don’t have flour as a binder. I love the consistency, though, and feel that they taste similar to cookie dough. Be careful not to overtake, as they will not turn out well. Slightly undercook and err on the side of removing too soon.
Use a cookie scoop.
These cookies should be a uniform size to bake evenly. The best results come when using a small cookie scoop. This oxo small scoop is the one I have and love. in the video, I am using a medium scoop. After scooping the cookie dough onto the baking sheet, press each dough ball down gently to flatten it just a bit.
Do not over bake.
These cookies should be removed from the oven BEFORE they “look” baked. They need to be “set” but still slightly undercooked. They will continue to cook/firm up as they cool. Watch them as they get close to the end of cooking time. When the baking chips turn from glossy to dull, you can safely pull them out of the oven.
Video of me making these cookies.
Below is a short video of me making these cookies. We had a craving for them, so my daughter filmed me mixing them up. She filmed this vertically (for instagram), so you will see black bars:-)
If you try these cookies, I’d love to hear your thoughts~so leave comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1/2 cup peanut butter
- 1/2 cup almond butter
- 2 tablespoons honey (do not heat or microwave)
- 3 tablespoons light brown sugar, lightly packed
- 1/2 heaping cup old-fashioned oats*
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 large egg, sligthly beaten
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F.
- In a medium sized bowl, stir together the peanut butter, almond butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey~it will affect consistency.
- Add in the oats, salt, baking soda, egg, and vanilla extract. Stir to combined.
- Fold in peanut butter and chocolate chips until well combined.
- Use a small or medium cookie scoop to scoop out the dough.
- Press the dough down slightly in the center to flatten.
- Bake for 7-9 minutes, removing as soon as they look "set" but not beginning to brown.
- Remove and allow to cool for 30 minutes.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 151mgCarbohydrates: 14gFiber: 2gSugar: 9gProtein: 5g