Peanut Butter Chia Oatmeal Breakfast Cookies (Gluten free, refined sugar fr
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 tsp sea salt
- 1/2 tsp pure vanilla extract
- 2 tbsp chia seeds
- 1/2 cup natural peanut butter
- 1/2 tsp aluminum free baking powder
- 3 pastured eggs
- 1/2 cup pastured butter softened (i use salted for an extra salty-sweet taste, but unsalted will work too)
- 1/2 cup + 3 tbsp pure maple syrup divided
- 2 1/2 cups rolled oats (be sure to choose gluten free oats if
- 2/3 cup roasted and salted peanuts roughly chopped
- Carbohydrate 34.604324989491 g
- Cholesterol 0 mg
- Fat 65.1556849926306 g
- Fiber 17.4079502072583 g
- Protein 32.5303299962566 g
- Saturated Fat 12.4276459992388 g
- Serving Size 1 1 recipe (145g)
- Sodium 896.670499995447 mg
- Sugar 17.1963747822328 g
- Trans Fat 3.42306999949097 g
- Calories 804 calories
Preheat oven to 375 degrees. In a large mixing bowl, cream butter and 1/2 cup of the maple syrup. Whisk in the eggs, then the peanut butter and vanilla, whisking well after each. Sprinkle oats evenly across surface of wet ingredients, then do the same with the salt, baking powder, chia seeds, and peanuts. Gently fold all together until well incorporated. Use a mini ice cream scoop to transfer rounded scoopfuls of dough onto two cookie sheets. Bake for 15 minutes or until surface is somewhat firm (won't be very brown). Remove from oven and turn broiler on. While broiler is heating, use a pastry brush to gently brush the remaining 3 Tbsp maple syrup across the surface of each cookie. Return each pan to the broiler, one at a time, and broil for about a minute, or until surface is slightly golden. (Makes 24-30)
