Peanut Butter Oatmeal Breakfast Cookies

April 1, 2015  |   Brooks Halliday
Peanut Butter Oatmeal Breakfast Cookies on a clear glass cake stand
Photo Credit:  David Han
SERVING
12
DISH TYPE
Breakfast
SKILL LEVEL
Beginner
TIME
10 min

Ingredients

Instructions

  1. Preheat oven to 350˚
  2. In a large bowl, combine oats, coconut, baking powder, cinnamon and salt; stir to combine.
  3. Heat peanut butter in microwave until softened, about 30 seconds. Add peanut butter, applesauce, agave, flaxseed mixture and vanilla to dry ingredients. Using a wooden spoon or your hands, mix until thoroughly combined. Add baking chips and stir.
  4. Heat peanut butter in microwave until loosened, about 30 seconds.
  5. Add peanut butter, applesauce, honey or agave, flaxseed mixture and vanilla to dry ingredients. Using a wooden spoon or your hands, mix until thoroughly combined. Add baking chips and stir.
  6. Bake until golden brown at the edges, about 10 minutes. Allow to cool completely before serving.
  7. Cookies will last 10 days stored in a sealed container kept in a cool place.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.