When Sweet Met Salty

Healthy Breakfast Cookies

Having an indecisive morning where you’re trying to stay on track, yet you can’t shake the craving of a cookie? Sound familiar?? No shame here if it does.

Before be-lining out the door, start your day right and enjoy a healthy cookie that will power your morning.

To start, be sure to grab some oats, certified gluten-free if needed and use a blender to create oat flour. When you put the oats in the blender you want to make the flour be as fine as possible.

To achieve this I recommend pulsing the flour for about 30 seconds to one minute. Additionally, I recommend sifting all ingredients as well to make sure no clumps will interfere with the flavor profile or texture.

A NECESSITY for this recipe is to use a smooth peanut butter. I used this one made by Peanut Butter & Co. Their peanut butter is vegan, and has a sweeter taste to it, allowing the recipe to use less sweetener in the recipe.

It’s no secret that peanut butter is often a favorite of every American, but I can’t help but think I have a greater love than the average American given my 6 jars in the cabinet…

I don’t have a problem, I’ve gone 6 hours without peanut butter before. Twas a dark time full of gloominess, and I wouldn’t recommend it to ANYONE, but I’ve done it once so therefore I’m not addicted, just obsessed, like every white girl about pumpkin when Fall rolls around.

Everyone has their own obsession, for some it’s cinnamon, vanilla, the perfume department at Macy’s (JK yeah right, said no one EVER), but I’ll happily admit. My name is Aimee Wera and I’m obsessed with peanut butter, would anyone else like to join the club?

To highlight the benefits of this cookie it will:

  • Give you a dose of healthy fats to keep you fuller longer
  • Includes insoluble and soluble fiber from oats to keep your digestive system revving
  • Satisfy your sweet tooth to help you stay on track
  • Please every person in the office who is vegan and gluten free and may even land you a spot at the bosses “inner-circle” during your lunch break

Okay, so the last one may be a stretch but it COULD happen. If Rebecca Black could make money off of her video Friday, and Kim K and Kanye could name a child after a compas (and not to mention pursue a law degree…?) anything is possible my friends.

Alas, without further ado, I give you the Vegan Breakfast Cookies!

Print Recipe
Vegan Breakfast Cookies
The go-to vegan and gluten free cookie to make your morning special
Prep Time 10 minutes
Cook Time 9-12 minutes
Servings
Cookies
Ingredients
Dry Ingredients
Wet Ingredients
Add-ons
Prep Time 10 minutes
Cook Time 9-12 minutes
Servings
Cookies
Ingredients
Dry Ingredients
Wet Ingredients
Add-ons
Instructions
  1. Preheat oven to 375 and spray 1-2 cookie sheets with non-stick spray
  2. Sift all dry ingredients, except the Truvia, into a large bowl and mix until no clumps appear
  3. Heat the yogurt butter and peanut butter in a microwave-safe dish for 20-30 seconds
  4. Add the remaining wet-ingredients into a medium-sized bowl and combine the yogurt butter, peanut butter and the Truvia.
  5. Add the wet to the dry and fold in the dairy free chocolate chips.
  6. Roll or scoop into 1.5-2 inch balls and flatten them to 1/4 inch chick. You can make the cookies thicker or thinner but these cookies don't spread.
  7. Take out once they have a slight tint of brown to them and let cool for 10 minutes. Then, store into an air-tight container for the week or in the freezer.
Recipe Notes

Nutritional Information: 6F/21C/4P = 154 Calories *Please note this is based off of 10 cookies, and not 12 as I like bigger cookies. You can certainly make 12 smaller ones though and the cooking time will be the same and the nutritional information will be slightly less than what is listed above.




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