Power Breakfast Cookies
- Jun 15
- 1 min read
What You'll Need
1/2 cup butter, softened (1/2 cup = 1 stick)
1 cup peanut butter
1/3 cup brown sugar
1/2 cup white or coconut sugar
2 teaspoons vanilla
2 eggs
1/3 cup milk
3/4 cup almond flour
1/2 cup organic all-purpose flour (or King Arthur Gluten Free Flour)
1 teaspoon salt
1/2 teaspoon cinnamon (optional)
2 1/2 cups organic quick oats
3/4 cup coconut flakes
1/2 cup more of some other stir-in, such as pepitas or sunflower seeds)
1 cup total coarsely chopped nuts (I usually use pecans, walnuts, and almonds)
1/2 to 1 cup chocolate chips
1/2 to 1 cup dried fruit (I use dried cranberries or cherries)
What You Do
Beat together butter, sugars, egg, vanilla, and peanut butter until well blended and fluffy. In a separate bowl, mix together flour, salt, and all other mix-ins. Stir into wet ingredients. Pour in milk to help stir in the dry ingredients. Chill the dough in the fridge for half an hour or so (covered), then scoop out and bake on a cookie sheet in pretty generous size balls that you flatten with the bottom of a glass. Bake for about 12-14 minutes on 350 degrees. I let them cool completely and individually wrap them to help them keep longer. They stay good for a full week. You can chill them, if you prefer.
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