Breakfast Cookies are wholesome, delicious treats packed with oats, nuts, whole wheat flour, coconut oil, and lightly sweetened with honey...perfect for breakfast-on-the-go or an anytime snack!
Keyword breakfast cookie recipe
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Samantha at Five Heart Home
1cupalmondsor your favorite nut or combo of nuts
1 1/2cupsrolled oatsNOT instant oats
1/2cupwhole wheat pastry flour
1/2cuppeanut butteror your favorite nut butter
1teaspoonpure vanilla extract
1/2cupmini chocolate chipsor raisins/dried fruit
Preheat oven to 375°F and line two baking sheets with parchment paper.
Place the nuts in a food processor or blender and process until finely ground. Pour into a medium bowl. Mix in rolled oats, flour, baking soda, salt, and cinnamon.
In a small pot set over medium-low heat, stir together peanut butter, coconut oil, and honey until just melted and blended. Remove from heat and stir in vanilla (it will bubble up a bit). Allow to slightly cool.
Pour peanut butter mixture over oat mixture; stir a couple of times. Pour egg over top and stir all ingredients together until combined. Dough will be thick and somewhat crumbly.
Scoop heaping tablespoons of dough and form into balls, lightly squeezing dough together if necessary. Space out balls at least an inch apart on prepared baking sheets and flatten slightly. Sprinkle tops with chocolate chips and press chips down into dough. (Alternatively, if using raisins or dried fruit, stir them directly into dough before forming it into balls. The reason I don't recommend stirring in the chocolate chips is because they will likely melt due to the warm peanut butter mixture.)
Bake for 8 minutes or until light golden brown. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
If you don't have whole wheat pastry flour, regular whole wheat flour will work.