Peanut Butter Breakfast Cookies
Peanut Butter Breakfast Cookies have a bunch of healthy ingredients like whole wheat flower, oats, and flax seeds, making them a better choice for breakfast!
Prep Time 10 minutes
Cook Time 10 minutes
Cool time 10 minutes
Total Time 20 minutes
Servings 12 cookies
- 1/2 cup creamy peanut butter
- 1/4 cup brown sugar
- 2 tablespoons oil liquid coconut or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 tablespoons ground flaxseed meal
- 3/4 cup quick oats
- 1/2 cup whole wheat flour
- 1/4 cup mini chocolate chips optional
Preheat oven to 350°F. Line a cookie sheet with a slipat baking mat or parchment paper.
Using a stand or hand mixer, mix peanut butter, brown sugar, and oil until smooth. Stir in egg, then mix in baking soda, flaxseed meal, oats, and whole wheat flour. Stir in chocolate chips (optional but yummy).
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.
Bake for about 9-11 minutes, until the bottoms start to get golden. Do not remove from cookie sheet until they are 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.
Great for breakfast or for an after-school snack! Store in an airtight container for up to 3 days or freeze for up to one month.
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 105mg | Potassium: 118mg | Fiber: 1g | Sugar: 7g | Vitamin A: 35IU | Calcium: 19mg | Iron: 0.8mg