Peanut Butter Breakfast Cookies

12
Servings
20m
Prep Time
9m
Cook Time
29m
Ready In


"How about it for this awesome breakfast cookie! I give it 3 cheers because they are so yummy. I make them on a regular basis and we never tire of them. These are great for kids lunch boxes too or for snacks after school, but you can eat them any time; even for a midnight snack!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (34.4 g)
  • Calories 147
  • Total Fat - 8.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 13.8 mg
  • Sodium - 110.6 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 5 g
  • Protein - 4.9 g
  • Calcium - 19.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Line a cookie sheet with a slipat baking mat or parchment paper.

Step 3

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.

Step 4

Stir in chocolate chips (optional but yummy).

Step 5

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.

Step 6

Press down slightly with the tines of a fork.

Step 7

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.

Tips & Variations


No special items needed.

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