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!
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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 occasionally, don’t you think?! And that’s why I made you these Healthy Breakfast Cookies today!
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.
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.
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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!
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 🙂
EA Stewart
Registered Dietitian and Nutritionist
EA Stewart, MBA, RD is an integrative registered dietitian specializing in wellness nutrition, digestive health, autoimmune disease, brain health, and vibrant aging. She creates easy, plant-forward gluten-free recipes for a wide variety of diets including low FODMAP, Mediterranean, and more.
