Over at Laura Lea Balanced I discovered her Peanut Butter Breakfast cookies and decided to make them! What I love about her site is that there is an option in every recipe to make it Vegan or Paleo, or to fit anyone’s lifestyle! I chose to make these with almond butter instead of peanut butter because that is what I had enough of on hand…and I added mini chocolate chips-dairy free, nut free, and soy free ones-to add a little surprise to your tastebuds! They turned out so delcious! My kids even had one and thought not bad for a “healthy” cookie-especially at breakfast time! Here is her recipe below:
From Laura Lee Balanced
- 1 cup rolled oats
- 1 (packed) cup pitted Medjool dates
- 3/4 cup unsalted, unsweetened peanut butter (sub almond, cashew or sunbutter or tahini)
- 2 large eggs, whisked (sub flax or chia eggs for vegan)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a food processor, combine oats and dates and pulse until combined into a chunky mixture, approximately 10 pulses.
- Add remaining ingredients and pulse until ingredients are incorporated and you can only see tiny pieces of dates and oats. Carefully remove blade from processor.
- Place a bowl of room temperature water between the baking sheet and food processor. Dampen your hands in the water to prevent sticking, and roll dough into 2 1/2 inch balls. Place balls on baking sheet, leaving at least 2 inches between each.
- Wet a fork and use the tines to gently press down on each cookie until it is approximately 1 inch thick. You can turn the tines in opposing directions to create a cross-hatched look.
- Bake for 11 minutes, then allow to cool completely before enjoying them.
- I added 4 or 5 mini chocolate chips by Enjoy Life on each cookie after I pulled them out of the oven…(I found enjoy life chocolate chips at good old Target!!!)
- *Make them smaller when making your balls, they bake better and aren’t so dense:)