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Special Peanut Butter Oatmeal Breakfast Cookies

By: Jackie @ Jackie's Kitchen

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Special Peanut Butter Oatmeal Breakfast Cookies
This image courtesy of Jackie @ Jackie's Kitchen

If you love cookies, then you are sure to enjoy this Special Peanut Butter Oatmeal Breakfast Cookies recipe from Jackie @ Jackie's Kitchen. Think of this healthy baking idea as a combination of two of your favorite cookies. This cookies recipe was made for those who enjoy their desserts to not be overwhelmingly sweet.

Yields: 12 to 15 cookies

Cooking Time: 10 min

Ingredients
  • 3 tablespoons peanut butter (I used natural, non-sweetened creamy peanut butter; other nut and seed butters or chunky peanut butter would do as well)
  • 1 tablespoon coconut oil
  • 1/2 cup organic sugar
  • 3 tablespoons coconut milk (or other non-dairy substitute or milk)
  • 1/2 teaspoon vanilla
  • 1/2 cup Pamela's baking & pancake mix (or other gluten-free baking mix or all-purpose flour if not gluten-free)
  • 1/2 cup gluten-free instant oats (or rolled oats or regular oats if not gluten-free)
  • 1/3 cup semisweet chocolate chips
Instructions
  1. Preheat the oven to 375 degrees F and line a baking sheet with a silicone baking mat or parchment paper.
     
  2. In a medium bowl, whisk until smooth and creamy the peanut butter, coconut oil, sugar, coconut milk and vanilla. Then, stir in the baking mix and the instant oats. Then, fold in the chocolate chips.
     
  3. Form the mixture into 12 to 15 mounds on the baking sheet leaving some space between cookies. Bake in the oven for 10 minutes, or until they are set and lightly-golden brown.
     
  4. Remove and let stand briefly on the cookie sheet before transferring to a cooling rack. They will be soft and gooey but will get crisp a little on the outside as they cool.

 

Notes

Recipe courtesy of Jackie, food blogger for “Jackie's Kitchen” (http://visualcookbook.blogspot.com/)

For more recipes from Jackie, be sure to check out her Featured Foodies profile page.

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