Peanut Butter Breakfast Cookies

Peanut Butter Breakfast Cookies
  • 1 cup rolled oats
  • ¼ cup pumpkin seeds
  • ¼ cup sliced almonds
  • 2 tbsp chia seeds
  • ½ cup fresh strawberries (or seasonal berry/dried fruit of choice)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 large ripe bananas mashed
  • ½ cup peanut butter
  • ⅓ cup maple syrup
  • ½ tsp vanilla extract (optional) 
  1. Preheat the oven to 180 degrees. Line a baking sheet with parchment paper. 
  2. Combine rolled oats, pumpkin seeds, chia seeds, ground cinnamon, baking powder, and salt in a large bowl. Mix together.
  3. In a separate bowl, add peanut butter, maple syrup, mashed bananas, and vanilla extract, if using. Whisk together until evenly combined. 
  4. Pour wet ingredients into the dry ingredients. Mix together. Add sliced strawberries when ingredients are well combined.
  5. Scoop cookie dough into 12 balls and place on the baking sheet. Press each ball into flat cookies.
  6. Bake for 15-20 minutes or until the edges begin to golden. Remove from oven and cool. Enjoy with a cold glass of almond milk! 

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