Description

These Healthy Flourless Peanut Butter Oatmeal Breakfast Cookies are a nutritious and delicious way to start your day. Made with creamy peanut butter, old-fashioned oats, and natural sweeteners like honey or maple syrup, these cookies are packed with protein and fiber. They are easy to prepare, baked to perfection, and optionally enhanced with chia seeds and dark chocolate chips or dried fruit for extra texture and flavor. They offer a wholesome, gluten-free breakfast or snack option that satisfies sweet cravings without sacrificing health.

Ingredients

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Main Ingredients

1 cup creamy peanut butter, unsalted
1/2 cup honey or maple syrup
2 large eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats

Optional Ingredients

1/4 cup chia seeds (optional)
1/2 cup dark chocolate chips or dried fruit (optional)

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Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent cookies from sticking.
Mix wet ingredients: In a large mixing bowl, combine the creamy peanut butter, honey or maple syrup, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
Add dry spices and leavening: Add in the ground cinnamon, baking soda, and salt, then mix until everything is thoroughly blended to ensure balanced flavor and proper texture.
Incorporate oats and optional chia seeds: Fold in the old-fashioned oats and chia seeds if using, stirring to ensure an even distribution throughout the dough.
Add optional mix-ins: If desired, gently fold in the dark chocolate chips or dried fruit for additional flavor and texture.
Scoop dough: Scoop tablespoon-sized amounts of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow baking expansion.
Flatten cookies: Use a fork to slightly flatten each cookie, as they will not spread much during baking, ensuring even cook and shape.
Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden indicating doneness.
Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them set perfectly.

Notes

For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use pure maple syrup instead of honey.
If you prefer a sweeter cookie, increase the honey or maple syrup slightly, but be cautious as it may affect texture.
Dark chocolate chips add richness; alternatively, use dried cranberries or raisins for a fruitier taste.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Using old-fashioned oats rather than quick oats provides better texture and chewiness.