I created this recipe some fourteen years ago. It’s been tweaked to perfection over time and shared with many a friend.

I call them breakfast cookies, because I love a sweet with my morning coffee.

Tossing old habits and my usual go to junk, I was striving for a healthier choice, with protein, natural ingredients, easy to make, and plain ole scrumptious with a cup of strong Columbian coffee.

INGREDIENTS

¾ CUP OF BROWN SUGAR (I USE TRADER JOE’S ORGANIC)

¼ CUP MILK (I PREFER TJ’S VANILLA ALMOND MILK)

1 JAR OF TRADER JOE’S SALTED CREAMY ALL NATURAL PEANUT BUTTER

5&1/3 TABLESPOONS OF SOFTENED COCONUT OIL

1 TEASPOON VANILLA

2&1/2 CUPS OAT FLOUR (I GRIND ROLLED OATS IN A COFFEE GRINDER)

1 TABLESPOON FLAX MEAL

1 TABLESPOON GROUND SEA SALT

½ TEASPOON BAKING SODA

1/3 CUP DARK CHOCOLATE CHIPS

Place dry ingredients in a separate bowl and set aside

Cream together peanut butter, brown sugar, almond milk, coconut oil, and vanilla

Add dry ingredients, a little at a time mix well *Batter will be thick

Fold in chocolate chips

I LINE MY COOKIE SHEETS WITH NON~STICK REYNOLDS WRAP

ROLL AND PAT SMALL CHUNKS OF DOUGH AND PLACE ON PAN

BAKE AT 350 DEGREES TWELVE MINUTES

YIELDS 36~40 COOKIES

LET COOL AND STORE IN AIRTIGHT CONTAINER

ENJOY!