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Peanut Butter Breakfast Cookie

These wholesome gluten free cookies will instantly become a favorite. Easy to prepare and containing only 5 whole-food ingredients, these gluten free cookies are perfect for breakfast, snack, or even packed in a lunch box!  Feel free to trade out ingredients such as dried fruits or nut butters for your favorites. I've swapped peanut butter for cashew or almond butter and have swapped apricots for a variety of dried fruits: cherries, cranberries, raisins, blueberries, etc.  Also check out my pb + chocolate chip version.


1 egg

1 cup dates, pitted (medjool preferred)

1 cup peanut butter*

1/4 cup dried apricots (finely chopped) OR dried cherries

1/4 cup finely shredded, unsweetened coconut


Place 1 egg & 1c pitted dates in a blender or food processor. Blend until smooth (3-4 minutes).

Add in 1c peanut butter, blending until mixed through. Stir in ¼c chopped dried apricots & ¼c shredded coconut.

Drop by spoonfuls (best to use a 1.5T ice cream scoop) onto an oiled baking sheet.

Bake in 325 F oven for ~12-15 minutes.

*Note: read all ingredient lists: avoid added sugars.  Look for single ingredient peanut butter (or peanuts + salt). For Paleo version use almond or cashew butter.

20150217Allison025Prep Dish is a gluten-free & paleo meal planning website. Celebrity personal chef & dietitian Allison (Stevens) Schaaf thoughtfully crafts each plan using her own well-tested recipes.  Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy. 

 Along with a weekly menu, you’ll get a printable grocery list and recipes for prep day — just one day of preparation yields scrumptious, good-for-you dishes all week long. Click to start


  1. Bailey Spielman says:

    Can any substitutions be made? My family does not like any kind of squash

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