Healthy(ish) cooking on a Budget(ish)

Peanut Butter Breakfast Cookies

Peanut Butter Breakfast Cookies

What’s not to love about breakfast cookies?

They are easy to make

They are healthy

They taste great

They are perfect for meal prep

They are cookies for breakfast (or lunch or even snacks!)

So yes, these peanut butter breakfast cookies are basically perfect. To be honest though, these were meant to be pumpkin breakfast cookies! However, I forgot to grab a can of pumpkin when I bought all the ingredients. It was on my list, I just missed it! But then I thought “Hey! This might taste just as great with peanut butter!”. I can’t tell you whether they taste just as great because I never made the pumpkin breakfast cookies, but they do taste pretty dang awesome!

On that note, if you want to make these with 1/2 cup of pumpkin puree instead of peanut butter, let me know how they turn out! 

These are perfect for an easy breakfast on the go or perfect for a mid-morning snack.  When I compared them to Kind Bars (my favorite on the go breakfast snack), the nutritional facts were comparable! And these are cheaper, using ingredients you probably have in your pantry already. And you know me, I love to cook on a budget by shopping my pantry!

What’s your favorite go-to breakfast or breakfast snack?

If you need more easy breakfasts, check out my Orange Raspberry Chia Seed Pudding or my Blackberry Chia Seed Pudding. Chia pudding + these breakfast cookies are a perfect match! I’ve had it for the last three days with my coffee. Speaking of coffee, hit the “subscribe” button at the bottom of the page to get alerted on Friday when I share my homemade vegan Pumpkin Spice coffee creamer recipe (yes, with real pumpkin! I didn’t forget it at the store this time.)

Peanut Butter Breakfast Cookies

 

Print Recipe
Peanut Butter Breakfast Cookies
Peanut Butter Breakfast Cookies
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Peanut Butter Breakfast Cookies
Instructions
  1. Preheat oven to 350, line cookie sheet with parchment sheet.
  2. In the microwave or on the stove, melt coconut oil and honey together.
  3. In a large bowl, combine oats, cranberries, dates, cinnamon, and chia seeds. Mix well!
  4. Add peanut butter, coconut oil, and honey. Mix well again!
  5. Form golf ball sized balls, place on the parchment sheet, and smush down.
  6. Bake for about 15-20 minutes, until lightly brown.
  7. Serve hot or cold, these cookies last for about 5 days in a Ziploc bag or airtight container.
Recipe Notes

[recipe]

This recipe is vegetarian, dairy & gluten free!

Nutrition facts per serving: 197 calories, 9.3g of fat, 4.6g of saturated fat, 17mg of cholesterol, 60mg of sodium, 188mg of potassium, 18.6g of carb, 3.3g of fiber,  7.1g of sugar, 5.8g of protein, 2% of Calcium, 11% of Iron.


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