Peanut Butter Breakfast Cookie Recipe

Summer is here and many of us will be traveling or dropping kids off at camp. While it is sometimes tempting to skip breakfast, it is always best to fuel up with something healthy. Healthy doesn’t have to equate complicated. Check out this simple and quick recipe for Peanut Butter Breakfast Cookies originally posted by our favorite food blogger, Laura Lea Goldberg, on her recipe blog. Let us know if you make these for your family. They are the perfect grab and go breakfast!

 

And it all comes full circle!!!!

These Peanut Butter Breakfast Cookies were one of my first LL Balanced recipes, and still one of the most popular. When I starting planning out the last four videos of my YouTube Sleep Series, I knew I wanted to include these breakfast cookies, with a twist.

See, a lot has changed with the way I approach food in the last 3 years. I’ve realized that I don’t need tons of rare, expensive superfoods to make my food extremely nutritious. I’ve also realized that less is more—adding five extra ingredients doesn’t make a recipe five times better or healthier. In fact, it deters people from making it in the first place! A lot has changed with my photography, too (thank goodness).

So I decided to create a 2.0 version of this breakfast cookie recipe that reflects my growth and the growth of my business. This Peanut Butter Breakfast Cookie has almost half the ingredients as the original, and I bet you already have most of them in your pantry. And lemme tell you…these are even MORE delicious! Soft, chewy, rich and perfectly balanced between sweet and savory, you will look for any excuse to make these PBB Cookies! Why wouldn’t you? They’re incredibly easy to make, as well as affordable.

This recipe was a perfect fit for my Sleep Series, because many people who are sleep-deprived are also running late in the mornings, and need something grab n’ go for breakfast. One or two of these cookies (depending on your size, appetite, activity level etc.) will keep you satisfied for several hours until lunch. Plus, they’re so yummy that you’ll look forward to eating them! You can also double or triple the batch and freeze leftovers for up to 3 months, properly wrapped.

Want to see just how insanely easy my Peanut Butter Breakfast Cookies are to make? Click here to watch my latest YouTube video!

peanut butter breakfast cookie

Peanut Butter Breakfast Cookie Recipe

TOTAL TIME: 30 minutes

SERVINGS: 10

INGREDIENTS

1 cup rolled oats
1 (packed) cup pitted Medjool dates (*buy pit-in version and remove pits)
3/4 cup unsalted, unsweetened peanut butter (sub almond, cashew or sunbutter or tahini)
2 large eggs, whisked (sub flax or chia eggs for vegan)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

DIRECTIONS

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a food processor, combine oats and dates and pulse until combined into a chunky mixture, approximately 10 pulses.
Add remaining ingredients and pulse until ingredients are incorporated and you can only see tiny pieces of dates and oats. Carefully remove blade from processor.

Place a bowl of room temperature water between the baking sheet and food processor. Dampen your hands in the water to prevent sticking, and roll dough into 2 1/2 inch balls. Place balls on baking sheet, leaving at least 2 inches between each.

Wet a fork and use the tines to gently press down on each cookie until it is approximately 1 inch thick. You can turn the tines in opposing directions to create a cross-hatched look.

Bake for 11 minutes, then allow to cool completely before enjoying them.

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