Description
Warm and wholesome breakfast cookies made with peanut butter and oats, naturally gluten-free and quick to prepare.
Ingredients
Scale
- 1 cup (about 256 g) creamy peanut butter
- 1 cup (about 90 g) rolled oats (certified gluten-free if needed)
- 1/4 cup (60 ml) pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted peanut butter)
- Optional add-ins:
- 1/3 cup chocolate chips
- 1/3 cup chopped walnuts or pecans
- 2 tablespoons chia seeds or ground flaxseed
- 1/4 cup dried fruit
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, combine peanut butter, rolled oats, maple syrup (or honey), vanilla extract, baking soda, and salt. Mix until the ingredients form a cohesive dough.
- Fold in any optional add-ins (chocolate chips, nuts, seeds) evenly.
- Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 1–2 inches apart. Gently flatten each cookie with the back of a spoon or fork.
- Bake for 10–12 minutes, or until the edges are just set and lightly golden. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are naturally flourless and can be made vegan and gluten-free. Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 7 days.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 6.5g
- Sodium: 0mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg