Peanut Butter Chocolate Chip Breakfast Cookies

PeanutButterChocChipBreakfastCookies@NancyCreative.com

Cookies for breakfast? That sounds like a great idea to me! I’ve been wanting to make some breakfast cookies, so I was happy to find a recipe for them in my review copy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Unknownfood and fitness expert Camilla V. Saulsbury (Robert Rose, softcover). This cookbook is filled with 281 wholesome whole-grain recipes using naturally gluten-free grains and grain flours like amaranth, sorghum, teff, chia, buckwheat, and millet. There are recipes for breakfast dishes; soups, stews, and chilis; salads and sides; meatless main dishes; seafood, poultry, and meat main dishes; breads, muffins, and snacks; and desserts.

Some of the yummy-sounding recipes in this book include Salted Caramel Banana Waffles, Lemony Brussels Sprouts and Quinoa Soup, Rainbow Chard, Chia, and Apricot Salad, Ancient Grain, Avocado and Mango Tacos, Fresh and Juicy Beef and Amaranth Burgers, and Flourless Fudge Brownies. And several breakfast cookie recipes caught my eye–I decided to try these Peanut Butter Chocolate Chip Breakfast Cookies–I just love the chocolate and peanut butter combination!

These yummy cookies are thick, chewy, oaty, and chocolatey with a light peanut butter taste. They’re smaller cookies, so you’ll probably want a couple of them for breakfast or a snack. They’re very easy to make and have healthy ingredients like honey and coconut oil, so you can feel good about eating them. I substituted some non-gluten-free ingredients since I don’t have to eat gluten-free, and I thought they turned out great with the substitutions (see my notes in the recipe below). So whether you make them gluten-free or non-gluten-free, they’re a yummy treat for breakfast or snacktime!

PEANUT BUTTER CHOCOLATE CHIP BREAKFAST COOKIES from Bob’s Red Mill Everyday Gluten-Free Cookbook 

Makes 30 gluten-free cookies (I’ve included notes for non-gluten-free cookies, too) 

  • 1 1/2 cups certified GF quick-cooking rolled oats (for non-gluten-free, use regular quick-cooking rolled oats)
  • 1 cup amaranth flour (for non-gluten-free, use all-purpose unbleached flour)
  • 1/2 teaspoon GF baking powder (for non-gluten-free, use regular baking powder)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, lightly beaten
  • 1/2 cup unsweetened peanut butter (for non-gluten-free, use your favorite peanut butter)
  • 1/4 cup liquid honey, pure maple syrup, or brown rice syrup
  • 3 Tablespoons melted virgin coconut oil
  • 1 teaspoon GF vanilla extract (for non-gluten-free, use regular pure vanilla extract)
  • 2/3 cup GF semi-sweet chocolate chips (for non-gluten-free, use regular semi-sweet chocolate chips)

Preheat oven to 350˚F. Line large baking sheets with parchment paper.

In a large bowl, whisk together oats, flour, baking powder, baking soda, and salt. Stir in eggs, peanut butter, honey, coconut oil and vanilla until just blended. Gently fold in chocolate chips.

Drop batter by 2 Tbsp. onto prepared baking sheets, spacing cookies 2 inches apart. With a metal spatula, flatten each mound to 1/2-inch thickness.

Bake, one sheet at a time, in preheated oven for 12 to 15 minutes or until just set at the center. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.

Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Do you make gluten-free recipes, and have you tried making any breakfast cookies?

Linked to Inspire Me Monday.

Trix Marshmallow Bars

TrixMarshmallowBars@NancyCreative.com

With flowers starting to bloom and trees starting to bud, I’ve been enjoying all the spring color outside. And it put me in the mood to make something colorful! I saw some Trix Marshmallow Bars at BettyCrocker.com and just had to try them out! I … Continue reading

Easter Trail Mix

ncEasterTrailMix1nm

Something that’s hard for me to resist when I see the long aisle of Easter candy at the store are those malted milk Robin Eggs–malt balls covered with a candy coating. I buy them every year and eat way too … Continue reading

Naturally Dyed Easter Eggs

IMG_8702

Are you planning on dyeing some Easter Eggs this year? I’ve found several sites that show how you can use natural ingredients as dyes for your eggs–fruits, veggies, herbs, and spices like blueberries, oranges, red and yellow onions, paprika, and much more! I … Continue reading

Green Pistachio Smoothie

ncGreenPistachSmthienm

Because of St. Patrick’s Day, I’ve been seeing lots of green when it comes to recipes the last few weeks! A lot of them have pistachios as an ingredient, and I love pistachios! So I thought I’d try them in a … Continue reading

Marieli’s Brigadeiro (Brazilian-Style Truffles)

ncBrigadiero1nm

I’d never heard of Brigadeiro until Marieli, one of my readers, told me about this Brazilian-style truffle some time ago. I also read that it’s a popular candy in Brazil, was created in the 1940s, and is thought to have been named after … Continue reading

Chocolate Chip Pumpkin Blondies

ChocChipPumpkinBlondies1

You’re probably wondering what’s up with this pumpkin recipe. I mean, it’s almost spring–a pumpkin recipe? But I still had a can of pumpkin I bought during the holidays that I hadn’t used and I wanted to make these Chocolate Chip Pumpkin … Continue reading

Roasted Red Pepper Hummus

ncRstedRePprHummusnm

It’s been awhile since I tried a new hummus flavor. I’ve made quite a few different kinds of hummus already–like Avocado Hummus, Lemon Artichoke Hummus, Black Olive Hummus, Black Bean Hummus, Sun-Dried Tomato Hummus, Pumpkin Hummus, and good old regular … Continue reading