Peanut Butter Oatmeal Breakfast Cookies (Gluten free, refined sugar free)

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.

Course Breakfast

Cuisine American

Keyword oatmeal cookies, peanut butter cookies

Prep Time 20

Cook Time 16

Total Time 36

Servings cookies

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)

Let the cookies cool completely before serving. They have so much more flavor once cooled.
Swap peanuts for other nuts such as cashews or hazelnuts if you prefer
Try adding a little lemon zest or cinnamon to switch things up
Store in a sealed container to keep them fresh for up to 1 week.