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–+ servings

Chocolate Peanut Butter Breakfast Cookies

Course: Breakfast
Cuisine: American
Type: No Meat
Cooking Method: Oven
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Cookies
Author: She Likes Food
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Equipment

  • Measuring cups + spoons
  • Stand mixer or large bowl
  • Baking sheet
  • Parchment paper

Ingredients

  • 2 ½ cups rolled oats
  • ¾ cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • ½ cup milk (dairy or non dairy)
  • 1 Tbsp milk (dairy or non dairy)
  • ¼ cup maple syrup
  • 1 Tbsp maple syrup
  • 1 egg
  • 2 tsp vanilla
  • ½ cup peanut butter creamy is best
  • ¼ cup cocoa powder

Instructions

  • Add all dry ingredients to a stand mixer or large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  • Line 11x13 baking sheet with parchment paper or silpat mat.
  • Use a 1/4 cup measuring cup or cookie scoop to scoop the batter onto the baking sheet. 
    If freezing, skip to freezer instructions.
  • Bake at 350F for 15-17 minutes until cooked through. Let cool before serving.

Freezer Instructions

  • Pat the tops down a little and place in freezer for 30 minutes. Once frozen, divide up between two one-gallon freezer bags. Be sure to label with baking instructions: Thaw overnight in fridge. Bake at 350F for 15-17 minutes until cooked through. Let cool before serving.

Notes

This recipe is easy to double and make ahead of time. Freeze raw dough or baked cookies!