What? Cookies for breakfast? Yes, this recipe gives you permission to eat cookies for breakfast > these are High Energy Peanut Butter Breakfast Cookies!
I know I’m likely to get a lot of flack for posting a recipe for breakfast cookies. Though I’m totally and completely on board with the idea, it wasn’t mine! This recipe comes from the cookbook, Good Morning Baking! Delicious Recipes to Start the Day by Mani Niall. My collection of cookbooks doesn’t need any bulking up, but breakfast cookbooks are simply a huge draw for me. I love flipping through a cookbook full of breakfast recipes to search for something I might like to serve to my family on a decadent Sunday morning. They’re good for that sort of thing!
These cookies are GIANT. Like ice-cream-scoop-sized giant. So you just need one cookie and a tall glass of milk (or coffee), and you’re good to go on with the rest of your day! As far as how healthy they are… well, they are made with whole wheat flour and oats. And they have a good dose of peanut butter in them to add some protein. Yes, there is butter. Yes, there is sugar. Yes, there are chocolate chips. It’s a treat indeed, but it’s also ALL you’re going to eat for breakfast since it’s super, super filling. And hat sweet and salty combo is such a delicious idea!
I opted to take these giant breakfast treats on a recent camping trip with friends. As soon as I saw the recipe, I thought they’d be great to take camping. Just pull them out in the AM, slap them on a paper plate platter, put out some fruit and drinks and breakfast is done! They worked great for that. And they were a big hit with all of the adults and kids on the camping trip too. Because how could you possibly go wrong with serving cookies for breakfast?!
High Energy Peanut Butter Breakfast Cookies
- 1½ cups whole wheat pastry flour
- 1½ cups old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, at room temperature (can also use coconut oil)
- ½ cup granulated white sugar
- 1 cup packed brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk chocolate or semi-sweet chocolate chips
- ¾ cup broken stick pretzels
- a few extra chocolate chips and pretzel pieces for topping the cookies (optional)
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper (or use nonstick baking mats).
- In a medium bowl, whisk together the flour, oats, baking soda and salt.
- In a large bowl, use a mixer to combine the butter, sugars, peanut butter, eggs, and vanilla on medium speed until creamy (about 2 minutes). Add flour mixture on low speed, then increase speed to medium and beat just until well blended. Stir in ¾ cup chocolate chips and ¾ cup pretzel pieces.
- Using an ice cream scoop or a large spoon, scoop up the dough and drop it onto the prepared baking sheets, placing 12 equal sized mounds on each sheet and spacing them evenly apart. Use the bottom of a glass (dipped in water) to flatten each mound. Top each flattened piece of dough with more chocolate chips and pretzel pieces (this will make them look prettier).
- Bake the cookies (one sheet at a time) until they are nicely browned, about 14 minutes. Let cool on the cookie sheet a few minutes, then transfer the cookies to a wire rack to let them cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 10 days).
- The author recommends using creamy, natural peanut butter, with no added oils, sugar or partially hydrogenated fats. Stir in the naturally separated peanut oil before using.
- The author also suggests adding dried pomegranate seeds for superfood.
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