3-Ingredient Breakfast Cookies
These 3-Ingredient Breakfast Cookies are so easy to make and so tasty, you'll want to make them every single week! Super handy as an on-the-go snack or breakfast, this healthy treat is the perfect lunchbox filler!
Ingredients
- 2 cups rolled oats Bob's Red Mill Gluten-Free
- 1 cup pitted dates Soaked for 15 minutes in warm water
- 1/2 cup peanut butter natural
- 1/2 cup soaking water Explanations in the recipe section
- 1/3 cup sugar-free chocolate chips Optional (Or chocolate chips of choice!)
Instructions
-
***Soak the Dates. Prior to making this recipe, you will need to soak 1 cup dates in warm water for 15 to 30 minutes. Place the dates in a bowl and fill it with water about 1/2 inch above the dates.
-
Preheat oven to 350F
-
Line a cookie sheet with parchment paper.
-
Liquid Ingredients. Place the soaked dates (drained) in the blender container, 1/2 cup of the water used to soak the dates, and 1/2 cup peanut butter. Blend for about 30 seconds, until smooth. (You might have to scrape the walls of the blender container a couple of times, make sure the blender is at the OFF position when doing so!)
-
Mix Everything Together. Place 2 cups rolled oats and 1/3 cup chocolate chips (optional) in a large mixing bowl and pour the liquid mixture into it. Mix until well combined.
-
Mold the Cookies. Scoop the cookie dough on the baking sheet using an ice cream scoop. Mold the cookies into the desired shape using your hands or a fork. (Should make 8 cookies of equal size)
-
Bake for 10 to 15 minutes, or until the sides start to brown.
-
Store for up to 7 days in the refrigerator in a sealed container or for up to 3 months in the freezer.