Peanut Butter Breakfast Cookies
Ingredients
The base
-
2
cup
quick oats
-
1
cup
unsweetened applesauce
-
⅔
cup
natural peanut butter
-
2
tablespoons
maple syrup
-
½
teaspoon
vanilla extract
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
salt
The add-ins
-
¼
cup
pumpkin seeds
-
2
tablespoons
sunflower seeds
-
2
tablespoons
raisins
-
2
tablespoons
chia seeds
-
2
tablespoons
ground flaxseed
Instructions
- Preheat the oven to 325°F and line a cookie sheet with parchment paper.
- In a mixing bowl, combine peanut butter, applesauce, maple syrup, and vanilla extract until smooth.
- Add oats, cinnamon, and salt, and stir until well combined.
- Fold in pumpkin seeds, sunflower seeds, raisins, chia seeds, and ground flaxseed.
- Scoop 16 cookies onto the baking sheet and flatten them slightly.
- Bake for 13-15 minutes until they are soft but will firm up as they cool.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
146
Total fat
8g
Total carbohydrates
15g
Total protein
5g
Sodium
69mg
Cholesterol
0mg
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