Peanut Butter Breakfast Cookies

1. 1

   Preheat oven to 350F. Line a cookie sheet with a slipat baking mat or parchment paper.

2. 2

   Using a stand or hand mixer, mix peanut butter, brown sugar, and coconut oil until smooth. (If your coconut oil is too hard to scoop out of the jar, you can microwave it for about 30 seconds.) Stir in egg, then mix in baking soda, flaxseed meal, oats, and whole wheat flour. Stir in chocolate chips (optional but yummy).

3. 3

   Using a 2 tablespoon cookie scoop, scoop uniform size balls of dough onto your cookie sheet. They won't spread, so they can be semi-close together. Press down slightly with the tines of a fork.

4. 4

   Bake for about 9 minutes, until the bottoms start to get golden. Do not remove from cookie sheet until they are completely cooled. These are very fragile until they have time to set. They'll still be more crumbly than a normal cookie, but will stay together once cool.

5. 5

   Great for breakfast or for an after-school snack!

* Per serving · 4 servings · Values may vary.