Peanut Butter cookies for breakfast is officially a thing at our house.
Peanut Butter Chia Oatmeal Breakfast Cookies
Last year at back-to-school time, I made my first batch of Oatmeal Raisin Breakfast Cookies and they were an immediate success!
This school year, I wanted something new, but just as healthy and delicious. So, after a few test batches (it’s hard work behind the scenes over here!), here they are – super soft, salty-sweet, peanut butter breakfast cookies that you can feel good about giving to your kids on their way out the door in the morning.
They’re made from real, wholesome foods, are gluten free, and have healthy fat and fiber to keep your kiddos satisfied until lunch time. They’re sweetened with maple syrup too, so they have no refined sugars. Plus, they’re really easy to make and can be frozen for quick defrosting each morning.
Clearly, moms will love them….but, good news is, kids will love them too!
I was swatting little hands away like flies just so I could take a few pictures.
Isn’t it nice to have your kids elbowing their way in to get another cookie that you secretly know is super healthy?
Go ahead kids, grab another fist full of fiber and omega-3’s!
Breakfast, lunch, or snack, your kids will love these cookies, and they’ll love you for making them!
- 1/2 cup pastured butter, softened (I use salted for an extra salty-sweet taste, but unsalted will work too)
- 1/2 cup + 3 Tbsp pure maple syrup, divided
- 3 pastured eggs
- 1/2 cup natural peanut butter
- 1/2 tsp pure vanilla extract
- 2 1/2 cups rolled oats (be sure to choose gluten free oats if GF is a concern)
- 1/2 tsp sea salt
- 1/2 tsp aluminum free baking powder
- 2 Tbsp chia seeds
- 2/3 cup roasted and salted peanuts, roughly chopped
- Preheat oven to 375 degrees.
- In a large mixing bowl, cream butter and 1/2 cup of the maple syrup. Whisk in the eggs, then the peanut butter and vanilla, whisking well after each.
- Sprinkle oats evenly across surface of wet ingredients, then do the same with the salt, baking powder, chia seeds, and peanuts.
- Gently fold all together until well incorporated.
- Use a mini ice cream scoop to transfer rounded scoopfuls of dough onto two cookie sheets.
- Bake for 15 minutes or until surface is somewhat firm (won't be very brown).
- Remove from oven and turn broiler on.
- While broiler is heating, use a pastry brush to gently brush the remaining 3 Tbsp maple syrup across the surface of each cookie.
- Return each pan to the broiler, one at a time, and broil for about a minute, or until surface is slightly golden.
- (Makes 24-30)
Here are a few other healthy ideas for Back To School!