Brown Butter Breakfast Cookies

Because cookies shouldn’t just be for dessert. Our family loves keeping these in the fridge for a pairing with breakfast or as a quick, hearty (and filling!) on the go snack! You are most welcome. Oh, and did I mention these are gluten free and dairy free?

Why You Should Try These Cookies

• Naturally dairy and gluten free (if using certified GF oats)
• Filling and satisfying
• Super yummy!
• Soft and chewy
• Amazing for breakfast or as the cookies in ice cream sandwiches
• Picky eater approved!
• Can be made vegan (substitute eggs for flax or phylum husk “eggs”)

Brown Butter Breakfast Cookie Ingredients

• Quick Oats: Quick oats will soften better than say a rolled or steel cut oat in this batter. If wanting a GF option, use GF certified rolled oats.
• Salt: I always and only use sea salt in all my cooking for the best flavour and mineral absorption in the body.
• Baking Powder: To help create a lighter texture thru the cookie.
• Cinnamon: For those warm flavours and delish smells!
• Maple Syrup: Use more or less depending on your sweet tooth. I may add a little more just because or do half honey and half maple syrup.
• Peanut Butter: For that good fat and protein. Plus, the taste of peanut butter is just straight up magical. I use a natural unsweetened peanut butter, and sometimes go for a crunchy version.
• Coconut Palm Sugar: For sweetness and a caramel flavour that is totally natural.
• Buckwheat Flour: Gives a warm, hearty flavour to these cookies while supporting your immune system and gut!
• Eggs: We love eggs around here from our local farm BUT feel free to use flax or phylum husk “eggs” to make this recipe vegan.
• Vanilla: I love using a bit more here than in my usual baking because it enhances the flavour and baking experience, making your house smell 10/10.
• Dark Chocolate Chips: I prefer a darker chocolate chip in this recipe to balance the flavours and add some contrast to the creamy butter-ness.

How To Make Brown Butter Breakfast Cookies From Scratch

These you can easily prep in 15 minutes, let set in the fridge overnight and bake the next day!

Why let them rest in the fridge overnight? It will yield a softer, chewier, and flavourful cookie than if you decided to bake right away. Can’t wait overnight? Stick it in the fridge for at least 3 hours. then you are good to go.

STEP 1: MAKE THE BATTER

In a bowl, combine all your dry ingredients and stir well. In a separate bowl, combine all your wet ingredients and whisk well, until very smooth. To the dry ingredients, add in your wet and mix until well combined. Add your chocolate chips and give it once last mix.

STEP 2: OVERNIGHT REST

Cover the dough and let it rest in the fridge overnight to encourage a softer, better tasting cookie!

STEP 3: BAKE

When ready to bake, scoop some dough into your hands and roll it into a ball. Place onto a cookie sheet and press down softly, making sure the cookies have lots of room to grow. They expand quite a bit! Bake 10-12 minutes.

STEP 4: ENJOY

Remove your cookies from the oven and let them cool a few minutes before transferring them to the cooling rack. These keep 7 days in the fridge or freeze well for 3 months.

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How To Store

Store in the fridge in an airtight container for 7 days or in the freezer for 3 months. You can also make these as ice cream sandwiches for the freezer!

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Brown Butter Breakfast Cookies

These are in my top 3 cookies of all time. Soft, chewy and bursting with warm flavour!

5 from 3 votes

Print Rate Pin Recipe

Servings: 20 Cookies

Ingredients

• 1 Cup Quick Rolled Oats Use GF certified oats for a gluten free option
• ¾ Cup Raw Coconut Palm Sugar
• 2 Teaspoons Baking Powder
• ½ Teaspoon Sea Salt
• ¼ Cup Buckwheat Flour
• ½ Teaspoon Cinnamon
• 2 Eggs You can substitute flax egg or phylum husk egg
• 1 Cup Natural Peanut Butter
• ¼ Cup Maple Syrup
• 3 Teaspoon Vanilla
• ⅔ Cup Dairy Free Dark Chocolate Chips

US Customary – Metric

Instructions

1. In a medium bowl, combine the oats, sugar, baking powder, sea salt, buckwheat flour and cinnamon. Mix and put aside. In another medium bowl, add the 2 eggs and whisk well. Add the peanut butter and whisk again until a paste is formed. Add the maple syrup and vanilla and mix until well combined. Add the dry ingredients and mix again until, again, well combined. Add your chocolate chips and mix once more. Cover the bowl air tight, and place in the fridge to chill for at least 2 hours. I like making the dough at night, putting it in the fridge overnight and then bake in the morning!
2. Preheat your oven to 350 degrees.
3. When ready to bake, scoop dough into your hands and roll it into a ball or if you find your dough is too wet for this technique, you can just scoop and place it right onto your sheet. Place onto a parchment paper or greased cookie sheet. Space them out a bit because they do expand! Bake for 10-12 minutes. When you remove them from the oven, let them mostly cool before transferring them to the cooling rack, they are super soft!
4. These keep for 7 days in the fridge and are that perfect morning snack alongside your tea or coffee!