You won’t miss the butter and sugar in these tasty cookies! Made with coconut oil, peanut butter, and honey, these cookies are filled with good-for-you ingredients, making these delicious tasting cookies healthy enough for breakfast!
Gluten free and easy vegan adaption.
These past few days have been crazy. Here in suburban Philadelphia, nearly 600,000 people were without power on Thursday- myself included. We lost power at school and by the end of the day it was restored- however my dorm didn’t have wifi for another day. (Fortunately the rest of campus did!) My parents were without power for a few more days, and many of my professors still don’t have power. Cleaning up this mess will most likely take another week or so.
So that explains my internet absence for the past few days! Now on to better things, like cookies. That you can eat for breakfast.
I’m the type of girl who just can’t say no to a cookie if I’m around one. If I could survive on only cookies, I totally would. However… I don’t think my body or metabolism would like that very much. So I get by with making healthier versions of my favorite cookies. Like healthy chocolate cookies, or vegan banana cookies, and now these! Breakfast cookies! (Can you tell I’m just a little excited?)
So what makes these cookies so healthy and exciting? NO butter, and NO sugar. At all! The fat in these cookies comes from a combination of peanut butter and coconut oil, and they are sweetened with honey. My favorite part is that these cookies can use natural peanut butter- even the oily kind that you have to stir, which is honestly my favorite kind. I used Smucker’s All Natural peanut butter, but you may use your favorite type, or even homemade! Another plus? These cookies are completely wheat flourless! Instead of traditional flour from wheat, these cookies are loaded with oats and only 1/2 cup of oat flour. (Don’t let the use of oat flour scare you! Learn how to make your own here.) To ensure that your cookies are gluten free, make sure to use certified gluten free oats.
Since these cookies contain no eggs, they are very easy to make vegan. Simply swap Agave, Maple Syrup, or brown rice syrup for the honey. I recommend using agave since it is the most similar to honey, and I have not tested the recipe with any alternative sweeteners so I can’t guarantee results. I do not recommend using sugar, since the use of a liquid sweetener affects the texture of the cookies.
I love these cookies! I mixed in some chocolate chunks and craisins- but I’m recommending raisins when you make these books. And remember the Nutella cinnamon glaze we made? These cookies are excellent with the glaze. They also freeze very well- I have a bag of them in the freezer to grab when I’m on my way to my morning classes.
- ½ cup coconut oil
- ½ cup honey
- ⅔ cup creamy peanut butter
- 2 and ½ cup oats (I used rolled oats, quick oats may spread more)
- ½ cup oat flour
- ¾ cup raisins
- ¼ cup chocolate chips
- Melt together honey, peanut butter, and coconut oil.
- Mix in oats, oat four, raisins, and chocolate chips.
- Chill for two hours or up to 24 hours.
- Preheat oven to 350˚F.
- Scoop 1½ tablespoon size mounds onto cookie sheet. Bake for 10 minutes, or until firm and the edges are slightly golden brown. Let cool before serving.
Healthy Chocolate Cookies
Vegan Peanut Butter Banana Cookies
Healthier Chocolate Peanut Butter Chip Blondies