These healthy breakfast cookies with peanut butter, chia seeds, oats, & chocolate chips are melt-in-your-mouth delicious. They’re vegan, gluten free, and low FODMAP~the perfect way to start the day!
Last week Big Tex celebrated his 12th birthday.
Big sigh…Only 1 more year until I have two teenagers at home.
But I digress…
Back to these healthy breakfast cookies and dessert for breakfast!
I had planned on making his favorite {gluten-free for me} Best Ever Vanilla Birthday Cake with Strawberries and Whipped Cream to celebrate with, but after a busy day playing Spikeball {super fun game!}, going to our goddaughter’s high school honor concert at Copley Symphony Hall {brilliant performance!}, and eating BBQ {what else does a boy born in Texas ask for his birthday dinner?!} at the Iron Pig Alehouse, I was way too exhausted to bake a cake.
Enter Baskin Robbins Ice Cream Cake.
Not just for dessert on the evening of his birthday, mind you.
But also for breakfast the next morning before he headed off to 6th grade camp with all of his buddies.
Another big sigh…my “baby boy” is growing up!
Because that’s what cool moms do 🙂
“I think this was my best birthday ever!!!”
So, long story short, we should all eat dessert for breakfast every once in awhile, don’t you think?! And that’s why I made you these Healthy Breakfast Cookies today!
That, and the fact that I’m still celebrating IBS Awareness Month with my Happy Belly, Healthy Life series, so they’re made with belly friendly low FODMAP ingredients.
Oh, and it’s also Recipe ReDux time again, and guess what this month’s theme is?
Spring Cleaning!
Go through your pantry, cupboards, freezer, or fridge: what ‘treasurers’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.
And, guess what I found??
A whole jar.
Unopened.
Let the delicious experimentation begin!!!
Tips for Making Healthy Breakfast Cookies
- A large food processor (this is the one I use) works well to make these healthy breakfast cookies, but you can also use a hand mixer-the oats will be whole vs. chopped.
- Don’t have powdered peanut butter? I’ve had readers use regular peanut butter (or other nut butter) and cut back on the coconut oil, and I’ve heard they’ve turned out to be delicious!
- Feel free to experiment with other spices instead of cinnamon-cardamom, ginger, nutmeg, etc.
- Same thing for the chia seeds. Don’t have any? Try ground flax seeds or hemp seeds instead.
Healthy Breakfast Cookies w/ Peanut Butter, Chia Seeds, & Chocolate Chips
Ingredients
- 1 1/4 cup gluten-free oats
- 3/4 cup powdered peanut butter
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup virgin coconut oil melted
- 1/4 cup pure maple syrup
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 2/3 cup vegan chocolate chips
Instructions
- Pre-heat oven to 350 degrees F, and line a baking sheet with parchment paper.
- Combine oats, peanut butter powder, chia seeds, cinnamon and sea salt in a large food processor bowl, and process until oats are coarsely chopped.
- Add coconut oil, maple syrup, water, and vanilla extract and process until ingredients are well combined. Dough will be sticky and form a ball.
- Remove chopping blade from the food processor bowl, and stir in chocolate chips, then
- use a spoon to drop 12 spoonfuls of dough on baking sheet, and flatten with a fork tine.
- Place in oven and bake for 10-12 minutes, then remove cookies from oven, and allow to cool for 5 minutes before serving.
Notes
- A large food processor (this is the one I use) works well to make these healthy breakfast cookies, but you can also use a hand mixer-the oats will be whole vs. chopped.
- Don't have powdered peanut butter? I've had readers use regular peanut butter (or other nut butter) and cut back on the coconut oil, and I've heard they've turned out to be delicious!
- Feel free to experiment with other spices instead of cinnamon-cardamom, ginger, nutmeg, etc.
- Same thing for the chia seeds. Don't have any? Try ground flax seeds or hemp seeds instead.
Nutrition
P.S. If you think my life is all sweet, fabulous, and one big breakfast cookie party, this is what my kitchen really looks like after a baking session…
Want more dessert for breakfast recipes? Here are some of my favorites!
- Fresh Strawberry Chia Baked Oatmeal Pie
- Easy Gluten Free Berry Crisp
- Chocolate Peanut Butter High Protein Breakfast Sundae
- Gluten Free Baked French toast with Gingerbread Cream Cheese Frosting
- Healthy Chocolate Smoothie with Strawberries & Coconut
Have a delicious day, and go check out what all my Recipe ReDux Friends are cooking up with their spring cleaning ingredients!
Let’s Chat!
What unused ingredient “treasurers” do you have lurking around in your kitchen? Have you ever tried Powered Peanut Butter? Cookies for breakfast? Yes or no? If your answer is no, I’m not sure we can still be friends. Just kidding. Maybe 🙂
I made these cookies for my kids the other day, and they loved them! I’ll be having them again for breakfast tomorrow 🙂
Had never even heard of powdered peanut butter! ? Has anyone been successful with this recipe using wet peanut butter?!
Hi Cynthia! I haven’t made these with regular peanut butter, but I bet that would work too. If you try it this way, you might want to cut back or cut out the coconut oil, as the oil from the PB should replace this. If you give the recipe a try, I’d love to hear how it turns out for you. Cheers!
Can I use steel cut oats?
Hi Betty! I haven’t made the recipe with Steel Cut Oats, but you could certainly give it a try. I did a little research and found this link at The Kitchn’ on making cookies with steel cut oats. http://www.thekitchn.com/is-there-any-way-to-use-steelcut-oats-to-make-oatmeal-cookies-good-questions-201813 The consensus seems to be that the texture will be a little grittier with dry steel cut oats, but you can try a quick soak with hot water to soften the consistency. If you give it a try, I’d love to hear how they turn out. Cheers!
Just made them! Oh my gosh – they’re oh so good!!! : )
How long do these keep at room temp? I’m going to be without my kitchen for a week and I’ve made these for a breakfast option during the reno. Do they freeze well too?
Hi Samantha~Great question! I recommend keeping them at room temp for no longer than a couple of days. Regarding freezing, I haven’t tried this, but I think they would freeze well. If you give it a try, I’d love to hear how it turns out. Cheers!
New to GF, I have been hurting and hungry. When I came across this recipe I thought I hear a chior of angels!
Just made a batch. Not having the powder, I used my regular natural peanut butter and omitted the water. They needed couple of minutes more in the oven, and came out marvelous.
I just transferred all the cookies in the pantry to one jar and have washed the smaller cookie jar to hold my lovely treats. I might have to make a little çrown to go on the lid!
Thank you!
This looks great EA!! I am a HUGE PB2 fan, so I am definitely making these this weekend! I love cookies for breakfast, or lunch, and dinner :)!! Thanks for the great recipe!
I just bought some peanut flour, so I am on the hunt for recipes like this! Thanks for sharing!
Do you think sunbutter or ground sunflower seeds would work in lieu of powdered peanut butter? These look amazing, but we are allergic to peanuts 🙁
Hi Karissa-Great question! I think it might work (and it sounds delicious!) but the batter may be moister with sun butter than with the dried peanut butter which may change the consistency of the baked cookies. At any rate, I would definitely give it a try, and I’d love to know how they turn out!
I subbed about 1/2 cup ground sunflower seeds and 1/4 cup sunbutter for the PB2 and reduced the water to 1 Tbsp (may not have needed water at all). I made 24 smaller cookies using my cookie scoop and baked about 12 minutes. Turned out great!
I forgot to include that I also reduced the chocolate to 1/3 cup of Enjoy Life chocolate chips.
This is awesome because I just posted a powdered peanut butter recipe for The Recipe Redux too and I love this idea as well!! I will definitely have to try this!
Happy bleated to your son- you are such a super cool mom!! These cookies are such an awesome use of that powdered PB- I definitely need to check that out 🙂
They do grow up fast! Perfect breakfast cookies for anytime!
these look great and wow he is growing up handsome young man
What a happy-looking kid 🙂 And a delicious-looking stack of cookies. The chia must give them a great texture.
Happy birthday to your handsome son! Of course he had an amazing birthday – who wouldn’t with these cookies?!
You know how I feel about breakfast cookies. Those chocolate chips, boy oh boy. I am drooling. And your son is ADORABLE. And sometimes ya just gotta be the cool mom. 😉
These are going onto my Healthy Snacks pinterest board for inspiration this weekend! Yum!
PB powder is on my grocery list! These look awesome!
EA, those look insanely gorgeous. I have never used peanut butter powder, but now will be adding that to the shopping list.
Baskin Robbins ice cream cake is my favorite!! and it’s a must for breakfast the day after my birthday 🙂
But these PB breakfast cookies look incredible! You are definitely a cool mom 😉
Dessert for breakfast? Sign me up! These look awesome – love that they are GF as I am starting on a new GF journey 🙂 Definitely making these ASAP but maybe will sub in some regular PB as that’s what I have currently?
OH how i wish these were in my kitchen right this minute. they look amazing… and i too somehow have 3 jars of powdered peanut butter in my kitchen. i will be making these. {happy birthday to your little guy too!!!!}
i think we need a pot luck oatmeal party! you bring this, i’ll bring the pie oatmeal. deal? YUM!