No bake peanut butter breakfast cookies
Happy Saturday friends! I’m sick as a dog today (the summer cold finally decided to make an appearance) BUT I’m here to share my new favourite on-the-go breakfast treat with you 🙂
This recipe is inspired by the “no bake cookies” at the little cafe/food shop near my work. My coworkers and I are basically all addicted to them. They’re these GIANT peanut-buttery balls filled with dried cranberries, pumpkin seeds, sunflower seeds and chocolate chips. We always laugh about the fact that they are called “cookies” but no one bothers to flatten them, because they are literally just these huge mounds of goodness. Somewhere between an energy ball and an unbaked oatmeal chocolate chip cookie (although they are more on the healthy snack side than the cookie dough side). Anyway, regardless, they are delicious + highly addictive.
Naturally, I decided I wanted to make some myself rather than spending $3 on one everyday. I wanted to make them flatter and have more of a morning snack vibe, plus I reduced the sugar a little bit so that I can bring them to work and call it breakfast (since I rarely eat before my 7:30am bike ride to the kitchen!)
I brought some to my coworkers and received resounding positive feedback, so I think they must be pretty good. One even claimed they are BETTER than our local cafe favourite! Juuuust the response I was looking for 😉
- 1 ½ c. rolled oats
- ¾ c. smooth natural peanut butter
- 6-8 fresh soft dates (if they aren't soft enough, soak in boiling water for 10 mins)
- ¼ c. non-dairy milk (plus more as needed)
- ¼ c. golden raisins
- ¼ c. sunflower seeds
- ¼ c. pumpkin seeds
- 2 tbsp. ground flaxseed
- ½ tsp. salt
- ½ tsp. cinnamon
- 1/2 tsp. vanilla
- In the bowl of your food processor, combine the peanut butter, dates and almond milk and blend until you have a fairly smooth mixture.
- Remove the lid and add in the rest of your dry ingredients. Stir everything by hand until you have a firm mixture that sticks together when pressed between your fingers (it shouldn't be too sticky/wet).
- Use your hands to scoop out about 3 tbsp. dough, then roll it into a ball and flatten to form a cookie shape. Place on a plate or baking sheet and repeat with the rest of your oat mixture.
- Once you've formed all your cookies, store them in a container and place in the fridge to set. You can also store extras in the freezer to enjoy later!