Saturday, February 2, 2013

Peanut Butter Breakfast Cookies

I love these little cookies. I've been eating them all day long and I totally don't feel guilty. I've swapped out some ingredients for much more nutrition-dense ones. Instead of white flour - oat flour, instead of white sugar - agave, and instead of eggs - flaxseed. I seriously cannot stop eating these!

Peanut Butter Breakfast Cookies
3 c. oat flour (just blend up oats in your blender)
1/2 c. ground flaxseed
1 t. baking soda
1/4 t. salt
1/2 c. oil (I used canola)
3/4 c. peanut butter
3/4 c. agave
1 t. vanilla
1 c. chocolate chips, optional

Preheat oven to 350 F. Combine dry ingredients in a mixing bowl.
 Combine wet ingredients in a blender.
 Add wet mixture to dry mixture and stir. Fold in chocolate chips if desired.
 On a cookie sheet lined with parchment, drop rounded balls of dough. Flatten slightly.
 Bake for 6-8 minutes.
 They might seem a little underbaked, but they get more dry as they cool.
Such a yummy treat. And they just so happen to be vegan. Enjoy!


  1. Replies
    1. That's a good question, Karen. If I were using chia seeds, I would probably only use 1/4 - 1/3 c. If you try it, let me know how it turns out! :) Thanks for visiting.

  2. could you use powdered peanut butter such as PBfit