I’m a sweet person. Not in the sense that I’m overly pleasant (I’m not!), but meaning I love the taste of sweetness. Just a subtle hint of it, but I have to have it! Yes, even at breakfast.
When I was a child, I thought it was such a treat when I would get Lucky Charms or Cookie Crisp for breakfast! How could that go wrong? Marshmallows? Cookies? I was in, on all counts. But now, as an adult, my tastes are (hopefully) slightly more refined…plus I know I can’t eat gluten.
Here are my go to breakfast cookies. They’re chewy and soft with some healthy touches to get you through the day. Enjoy!
- 1 Cup Chunky Peanut Butter
- 3 Tbsp. Coconut Flour
- 1 tsp. Baking Soda
- 2 Eggs
- 2/3 Cup Brown Sugar
- 1/2 Cup Shredded Coconut
- 1/2 Cup White Chocolate Chips
- 2/3 Cup Gluten Free Oats
- 1 tsp. Vanilla Extract
- Preheat your oven to 350 F. If you’re using a non-stick cookie sheet, you don’t have to grease it (the peanut butter takes care of that!). If you’re not, put down some parchment paper.
- In a large bowl, mix together the eggs, peanut butter, vanilla and brown sugar. Once that’s incorporated, add the coconut flour and baking soda. Mix together until no powder is visible.
- Add the oats. white chocolate and coconut. The batter will be fairly tough at this point. Scoop by the spoonful onto your cookie sheet, flattening slightly with your hand. These don’t spread out a ton since you’re flattening them out already, so you can leave just an inch or two of space between them.
- Bake for 8-10 minutes, depending on your preferred level of done-ness. I usually bake mine for 9 since I like them to hold together but stay chewy. Cool on a wire rack.
This makes about 20 cookies, which will keep for 7-10 days in an airtight container. They taste best the first week though!
You can play with the ingredients to come up with different combinations. I also like walnuts and cranberries, raisins and dark chocolate chips, and candied ginger!