healthy peanut butter breakfast cookies loaded with oats, flax, & dark chocolate chunks! these peanut butter breakfast cookies are the best way to start any day – especially when you dunk ’em into a cup of coffee! 

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guys! it’s the best time of year AND we’re eating cookies for breakfast here on pwwb this morning!!!

does life get better than that?!

i’ve said it before & i’ll say it again: i seriously love fall. the hot days of summer slowly give way to cool & crisp weather that’s perfect for cozy sweatshirts & bonfires. (seriously, the weather lately in mn has been perf.) the leaves just barely start to turn (except for the renegade tree behind our house that has already dropped most of its leaves). football season returns & everyone heads back to school.

even though it’s a little strange to crave back to school as a late-20-something sans kiddos of my own, i think the nostalgic feeling is completely engrained in me. my parents were both educators so our lives revolved around the school year as kids. but it’s still a little crazy to remember that my last first day of school was in 2011. *gulp*

seriously, how the heck did time manage to fly by so quickly in the last 5+ years?

ugh. i have no clue.

what i do know, though, is peanut butter breakfast cookies help make the nostalgia of this time of year a liiiittle bit sweeter.

these peanut butter breakfast cookies are inspired by the a similar breakfast cookie that was sold in the cafeteria at my first post-grad job. they’re loaded with oats, flax, & most importantly – peanut butter.

i throw in some cinnamon to help cut through the richness of the peanut butter. the slight spice really compliments the flavor and adds a little more complexity to the peanut butter breakfast cookies. i also love throwing dark chocolate chunks into these peanut butter breakfast cookies. living yo best life just has to include dark chocolate chunks, ya know?

i should also mention that these peanut butter breakfast cookies are dunkers by design. their texture definitely isn’t dry, but they have a certain denseness about them that makes you crave hot coffee, or even just a cup of milk.

& the best part of these peanut butter breakfast cookies is that despite being a cookie, they are pretty healthy. they have tons of fiber and healthy proteins from all of the oats, flax, and egg whites, which helps keep you filled up all the way til lunchtime.

plus, dark chocolate is pretty much a super food, right?!

a couple of things to keep in mind when it comes to peanut butter breakfast cookies:

• use whatever creamy peanut butter you have on hand & use regularly. good ol’ skippy or jif totally works, or if you’re trying to cut back on sugar a natural peanut butter would work too. & though i haven’t tried it personally, i’m sure any nut butter would work as well. no matter what you use, give it a spin in the microwave to heat up for about 30 seconds so it’s really easy to stir & pour. that 30 seconds will make your life wayyy easier.
• scoop out the dough using a 1/4 cup measure. not only does this help the peanut butter breakfast cookies bake more evenly, this also helps keep portions consistent so each cookie is just the right size to keep you full up until lunchtime. (because, honestly…aren’t the mid-morning stomach grumbles pretty much the worst?)
• make a double batch and freeze the extra peanut butter breakfast cookies for later. they’re great for breakfast, of course, but they’re also great as an on-the-go snack or an after school snack.
• you can of course leave out the dark chocolate if you want to cut back on calories or sugar. although i’m not really sure why you would ever want to deprive yourself of dark chocolate chunks…#justsayin.
• you totally need to dunk ‘em in hot coffee. just trust me on that one.

if you love these peanut butter breakfast cookies, here are a couple more recipes perfect for on-the-go breakfasts:

• bulletproof coffee protein lattes
• iced coffee mocha protein smoothies 
• strawberry pb&j protein smoothies
• plus, all pwwb healthy-ish recipes

so…tell me. what do you love most about fall? can you totally relate to feeling nostalgic this time of year? have you ever had breakfast cookies?! let me know in the comments below…i’d LOVE to chat! xo

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peanut butter breakfast cookies (with dark chocolate chunks!)

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• Author: jess larson | plays well with butter
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Yield: 12 1x

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Description

healthy peanut butter breakfast cookies loaded with oats, flax, & dark chocolate chunks! these peanut butter breakfast cookies are the best way to start any day – especially when you dunk ’em into a cup of coffee!

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Ingredients

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• 2 cups quick oats
• 1/4 cup whole wheat flour
• 1/4 cup ground flax meal
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse sea salt*
• 1 cup creamy peanut butter, melted
• 1/4 cup coconut oil, melted
• 1/4 cup brown sugar
• 3 large egg whites
• 1 cup dark chocolate chunks

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Instructions

1. Preheat the oven to 350 degrees. Line two baking sheets with Silpat baking mats and set aside.

Combine the dry ingredients

1. In a large bowl, combine the oats, flour, flax, cinnamon, baking soda, baking powder, and salt. Whisk together and set aside.

Combine the wet ingredients

1. In the bowl of a stand mixer, combine the melted peanut butter, melted coconut oil, and brown sugar. Mix on medium speed until combined. The mixture will be thick! Mix in the egg whites, again on medium speed until combined.
2. With the mixer on low speed, slowly add in the dry ingredients, scraping down the sides of the bowl as needed until the dry ingredients and wet ingredients are well combined.
3. Gently fold in the dark chocolate chunks by hand.

Portion and bake the cookies

1. Using a 1/4 measure, scoop the cookies out on the prepared baking sheets. The dough may stick to the measuring cups a little bit, but if you lightly tap the cup onto the baking sheet, the dough should release and plop down onto the sheet.
2. Bake for 12-14 minutes, until the cookies are set and their tops are dry.
3. Allow to cool before transferring onto a cookie plate. Store covered for up to 7 days.

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Notes

• *If using iodized salt, use instead 1/4 teaspoon of salt.

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