Chewy Breakfast Cookies

gluten free oatmeal breakfast cookies One day I’ll have time for long, luxurious breakfasts where I can lounge in my matching PJs on my wrap-around porch and actually eat breakfast with a fork. But today is not that day. And tomorrow doesn’t look good either. That’s why I’ve been trying my hand at more portable breakfasts. As much as I love my crustless quiche, sometimes I barely have time to make coffee in the morning. And let’s be real, coffee takes precedence above pretty much everything. But the lure of cookies and coffee?! That’ll get me out of bed.

breakfast cookies These are admittedly healthier than your everyday cookies. You gotta start your day right. These cookies are sweet, but not overly so and packed with plenty of natural energy to power through even the Monday-iest of Mondays.

Ingredients
1/4 cup of salted butter
1/2 cup of brown sugar
1/4 cup of honey
2 eggs
1 tsp vanilla
1 cup of sunbutter (peanut or almond butter would work too)
3 cups of rolled oats
1/2 cup of chopped walnuts
1/2 cup of chopped cashews
1/2 cup of semi-sweet chocolate chips
Sea salt for sprinkling

easy gluten free breakfast bars Preheat oven to 350 degrees. Combine sugar, butter and honey in a bowl and beat until creamy. Add eggs and vanilla, beat again. Add sunbutter and mix. Finally, stir in the oats, walnuts and cashews. To keep these cookies solid, I baked them in muffin tins. I greased the tin, then filled the tins half full and lightly pressed down the dough. These cookies can also be made into bars! To make into bars, press into a greased cake pan. Cookies bake for approximately 18-20 minutes. Bars bake for approximately 25 minutes. Oats will brown when cookies and bars are finished.  Let muffins cool on a rack, let the bars cool in the cake pan. Melt chocolate chips and drizzle (or spread!) over cookies (or bars!). Sprinkle with sea salt.

Let’s tackle tough mornings together!

love,
melanie

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