Chocolate Peanut Butter Breakfast Cookies
These no-bake Chocolate Peanut Butter Breakfast Cookies are packed with tasty, satisfying ingredients—the perfect on-the-go breakfast!
Servings: 15 cookies
Cost: $6.12
Equipment
Ingredients
- 1/2 cup creamy almond butter or peanut butter
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1 cup old-fashioned oats
- 3/4 cup unsweetened coconut flakes
- 1/4 cup oat flour see note 1
- 1/3 cup rice krispies cereal
- 1/3 cup mini chocolate chips
Instructions
- In a large bowl, combine almond butter and honey. Microwave for 10 seconds and stir until completely smooth. Add in vanilla and salt. Mix until combined. Next, add the cocoa powder, oats, coconut, and oat flour (see note 1). Mix until completely combined.
- Stir in crispy rice cereal and chocolate chips; mix. If the mixture is too wet, add more oat flour. If it’s too dry, add a bit more almond butter or honey. There is some variance in consistency based on the brands you use.
- Using a 1-1/2 tablespoons cookie scoop, tightly scoop out and compress the mixture. Place the cookie onto a sheet pan lined with parchment paper. Repeat with all the mixture. Once you’ve got 15 balls formed, gently flatten the balls one at a time in your hands to create a cookie shape. Repeat with the remaining balls. Enjoy immediately!
Notes
Note 1: To make oat flour, pulse oats in a blender or food processor until they reach a flour-like consistency. Measure the oat flour after blending.
Storage: Store cookies in an airtight container for 4–5 days at room temperature or in the fridge. You can also freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 256mg | Fiber: 6g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg