Cookies for breakfast?!
Lately, I’ve been on a bit of a cooking strike. Well, not so much of a cooking strike as I am on a once-a-week cooking kick. I spend one day during the weekend (usually Sunday) making food for the week; including these cookies that we’ve been eating for breakfast for the past few weeks.
I’m absolutely addicted to them. I love them. I can’t believe it’s taken me this long to discover how great life can be when you eat cookies for breakfast. Plus, they taste amazing with that first cup of coffee in the morning.
I also love that there is zero flour in these too. If you substitute gluten free oats, then these are easily Gluten-Free Breakfast Cookies; but we aren’t a gluten-free house so I buy regular rolled oats.
Now, stop wasting time and go make yourself a batch of these to eat for breakfast during your week!
Here’s What You’ll Need:
-3 1/2 cups of rolled oats
-2 tsp baking powder
-1 cup flax meal (sometimes I do 1/2 flax | 1/2 oat bran)
-1/2 cup unsweetened shredded coconut
-3 tbs Chia seed
-1/2 cup of salted grass-fed butter; softened
-2 cups of all natural peanut butter
-1/2 cup packed brown sugar
-1/2 cup (real) maple syrup
-1/4 cup black strap molasses
-2 tsp vanilla
-2 cups chopped nuts and seeds (I like to do a combination of pistachios, walnuts, sunflower seeds, and pecans)
-2-3 handfuls of dark chocolate chips (or 4 handfuls. I added 4. Don’t judge.)
*if using raw, unsalted nuts, add about 1/4 tsp of salt to the dry ingredients*
Preheat oven to 400° F
In a large mixing bowl, mix together the oats, baking soda, chia, flax, and coconut. Set aside
In another large mixing bowl, cream together butter and sugar. Add the maple syrup and molasses and mix until well incorporated. Add the eggs, one at a time; mixing slowly. Add the vanilla.
Add the peanut butter to the wet ingredients and mix until fully incorporated.
Now, add the dry ingredients to the wet ingredients. Mix slowly until a ‘dough’ forms (it’ll be much stickier than regular cookie dough). Add the nuts and chocolate chips. Stir to combine.
Cover dough and chill for at least an hour.
On a parchment lined baking sheet, add scoops of dough (walnut-sized) and press flat.
Bake for 12 minutes. Let rest for at least 1 minute on the warm baking sheet before transferring them to a cooling rack.
Makes 3 dozen cookies.
*I typically make a double batch of these cookies. I bake half, and freeze the other (pre-formed) unbaked cookies. They can be baked directly from frozen; which is awesome. 400° for 12 minutes. *