Flourless Breakfast Cookies

 To be honest, I started to make a small batch of peanut butter cookies. I had already put 1/4 cup of butter in a bowl was about to add coconut sugar when I saw the recipe for flourless peanut butter cookies on the bag. I immediately switched gears to make this recipe. This mean I had to work with the butter I already had in the bowl. I compensated with adding less peanut butter in the recipe.

They did end up spreading out a bit which makes me wonder if it was the butter in the cookies. Overall they were moist and delicious. Because I added the 1/4 cup of butter, I only used 3/4 cup of peanut butter.

What do you need to make these cookies.
1 cup of coconut palm sugar - you could likely use brown sugar
1 cup peanut butter or any nut butter
2 eggs
1/2 t baking soda
1/2 t cinnamon
1 cup of oats
1/2 cup of dark chocolate chips
1/2 cup of dried cranberries, cherries, or raisins - I had none of these so I added dried figs.
1/2 cup of chopped walnuts

Preheat oven to 350 degrees F.
Combine sugar, nut butter and eggs until combined. Add remaining ingredients. drop by 1/4 cup portions onto baking sheet, flatten with a fork, bake for 11-13 minutes or until the edges are golden brown. Cool on a baking sheet for 5 minutes before transferring them onto a  cooling rack.

I will defiantly make these again.

I will be sharing this with:


  1. look delicious...yummy

  2. They look delicious even if they spread out too much. Hope you enjoyed them. #HomeMattersParty


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