Ingredients
Main Ingredients
- ¾ cup creamy peanut butter
- 2 to 4 Tablespoons honey, more to taste
- 1 teaspoon vanilla extract
- 1 to 3 Tablespoons chia seeds
- ¾ cup old fashioned oats, more if needed
Optional Mix-Ins
- ¼ cup mini chocolate chips
- Chopped almonds
- Raisins
- Pumpkin seeds
- Protein powder
- Flaxseeds
Instructions
- Microwave liquids: Place ¾ cup peanut butter, 2-4 tablespoons honey, and 1 teaspoon vanilla extract in a microwavable bowl. Microwave for 20 seconds to warm and soften the ingredients. Taste and adjust sweetness or vanilla to your preference.
- Add oats and mix-ins: Stir the warmed peanut butter mixture until smooth. Add ¾ cup old fashioned oats and 1-3 tablespoons chia seeds along with any optional mix-ins you like. Mix thoroughly to combine everything well. Adjust consistency by adding more oats if too runny, or more honey and peanut butter if too dry.
- Form cookies: Roll the mixture into 8 equal balls and place them on a baking tray lined with parchment paper. Press the balls slightly flat and add any extra toppings if desired.
- Chill to set: Place the baking tray in the refrigerator or freezer for at least 1 hour until the cookies are firm and set. For quicker setting, the freezer can be used.
- Serve: Remove cookies a few minutes before serving to soften slightly. Enjoy your nutritious breakfast cookies!
- Final step: Please leave a comment and rating after you make the recipe.
Notes
- Nut butter: Natural Skippy’s or JIF peanut butter works best as they are not too runny. You can use all natural peanut butter, almond butter, or sunflower butter but you may need to adjust oats quantity for the right texture.
- Freezer instructions: Place cookies on a small baking sheet and freeze for 30 minutes to 1 hour until hard (par-freeze). Then stack cookies in a freezer container or zip-top bag. They keep well in the freezer for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
