These oatmeal breakfast cookies are a delicious on-the-go breakfast, snack, or dessert option. They have a soft, cake-like texture and contain only healthy ingredients such as natural peanut butter, oats, and dates so you can feel good about giving your kids (or yourself) cookies for breakfast. They’re sweet, a little salty, and taste similar to traditional peanut butter cookies, but with a cakey texture that I really love.
Oatmeal Breakfast Cookies Recipe
1 cup natural smooth peanut butter
1 cup date paste
1/2 cup oat flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
Add the peanut butter, date paste, egg, vanilla, and salt to a food processor (or mix by hand – it’s just a bit easier with a food processor) and process for about 30 seconds to combine. Mix oat flour and baking soda together in a bowl, then add the dry mixture to the food processor and pulse several times to combine. Refrigerate the batter for half an hour before dropping tablespoon sized dollops of batter onto two parchment lined baking sheets. Bake at 325 degrees Fahrenheit for 12 minutes. Makes about 2 dozen oatmeal breakfast cookies.