Peanut Butter Chocolate Chip (Breakfast) Cookies

Alright, I’m not going to lie, today’s breakfast cookie turned out more like a cookie cookie than a breakfast cookie. You’ll forgive me, right?

See, I really wanted to experiment with peanut butter in cookies, but didn’t want to use a traditional peanut butter cookie recipe, as I don’t like the taste of baking soda. It always reminds me of losing my teeth as a kid, for some reason. ಠ_ಠ

So here we are today with my (semi) final original recipe. I tried to make a breakfast cookie, but this recipe is too much like a regular cookie to have a healthy undertone to it.

Peanut Butter Chocolate Chip (Breakfast) Cookies

Ingredients

2 1/2 cups of white flour (use half whole wheat flour if you’re trying to add a hint of healthiness to these buggers)

3 teaspoons of baking powder

1/3 cup of white granulated sugar

1/3 cup of brown sugar

1/2 teaspoon of salt

2/3 cup of unsweetened coconut milk (or your milk substitute)

5 tablespoons of vegetable oil

1/2 cup of peanut butter

1 cup of dairy-free semisweet chocolate chips (I use Trader Joe’s brand chocolate chips)

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, mix together all your dry ingredients: the flour, sugar, baking powder, and salt.

Mix in your wet ingredients in this order: coconut milk (or your substitute), vegetable oil, then peanut butter. If you find that the dough is a little too moist, add a tad more flour to the mixture.

Fold in your chocolate chips. You may have to try some of this batter. It’s pretty amazing.

Dollop tablespoons of your batter onto a baking sheet, leaving a little room around each round glob.

Bake for about 22 minutes or until golden brown. These little guys are to die for. You’ll smack yourself with happiness.

Let them sit on the baking sheet for about 5 minutes to cool. Now place each cookie on a cooling rack.

Have you eaten one yet? Can you resist the temptation?