Peanut Butter Oatmeal Raisin Breakfast Cookies

with an optional Chocolate & Pretzel add in

*These are refined sugar free and gluten free if you use gluten free oats and don’t add the pretzels

INGREDIENTS

*this is 2 baking sheets worth of cookies so cut in half if you want less

• 1/3 cup natural peanut butter

• 1/3 cup powered peanut butter mixed with enough water until you get a consistency like a thick, natural peanut butter

• 2/3 cup real maple syrup (I used a little less b/c I don’t like my breakfast cookies too sweet)

• 3 1/2 tablespoons coconut oil, melted

• 1 large egg

• 1 teaspoon vanilla extract

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon fine-grain sea salt or pink Himalayan salt

• 1 cup fine almond flour

• 1 1/4 cups old-fashioned rolled oats

• 1/3 cup raisins

• 2-3 pieces of hu chocolate bar, chopped up OR chocolate chips work too (optional)

• Salted thin pretzels, broken into small pieces (optional)

STEPS

1. Preheat the oven to 350 degrees Fahrenheit. If you have convection bake, use that.

2. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).

3. Measure out the peanut butter, powdered peanut butter and maple syrup.

4. Pour the peanut butter and maple syrup mixture into a mixing bowl. Add the melted coconut oil and whisk until the mixture is well blended. Use your whisk to beat in the egg, then whisk in the vanilla, baking soda, baking powder and salt.

5. Stir in the almond flour and rolled oats and raisins until they are evenly combined.

6. Stir in any add ins. I used chopped chocolate and pretzels. Drop the dough by the tablespoon onto your prepared baking sheets.

7. Bake the cookies, until just beginning to turn golden around the edges. For me it was about 12 minutes. Remove the cookies from the oven, transfer to wire rack and let them cool completely on cooling rack.