Peanut Butter Breakfast Cookies
With the perfect balance of protein, carbohydrates and healthy fats, these Superfood Peanut Butter Oatmeal Cookies are the ultimate feel-good breakfast or snack. They're incredibly easy to make with raisins, cacao nibs and organic peanut butter.
Servings: 12
Equipment
- Oven
Ingredients
Dry Ingredients
- 1 cup instant gluten free oats
- 6 tablespoons almond flour
- 4 tablespoons tapioca flour
- 1 tablespoon + 1 ½ teaspoon coconut flour
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 3 tablespoons vanilla whey protein powder
Wet Ingredients
- 1 tablespoon extra virgin coconut oil melted
- 1/2 cup creamy organic peanut butter
- ¼ cup pure maple syrup
- 1/4 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1 large egg
Mix-Ins
- 1/4 cup cocoa nibs
- ½ cup raisins
Instructions
- Preheat oven to 325°F and line a large baking sheet with parchment paper.
- In a medium bowl stir together dry ingredients
- Whisk together coconut oil, peanut butter, pure maple syrup, milk and vanilla until smooth and then whisk in the egg.
- Stir dry ingredients into wet ingredients, adding 1/4 at a time until everything is combined.
- Stir in cocoa nibs and raisins until blended throughout the batter.
- Form into large walnut size scoops and place on baking sheet.
- Gently press down and bake for 15 minutes.
- Transfer cookies to a rack to cool.
Notes
- To Store: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- To Freeze: Transfer cooled cookies to a freezer-safe container or storage bag and freeze for up to 2 months. Thaw on the counter before enjoying.