Zutaten für Peanut Butter Oatmeal Breakfast Cookies
- All Purpose Flour
- Whole Wheat Flour
- Baking Soda
- Salt
- Flax Seed Meal
- Oats
- 1 large egg
- 1 cup packed light brown sugar (divided use)
- Vanilla Extract
- Natural Style Peanut Butter
- Canola Oil
- White Chocolate Chips
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Zubereitung von Peanut Butter Oatmeal Breakfast Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 1 ½ cups rolled oats, ½ cup flaxseed meal, ½ cup whole wheat flour, ½ teaspoon baking soda, ½ teaspoon salt, and ½ cup brown sugar.
- In a separate bowl, cream together ½ cup peanut butter, ½ cup brown sugar, 1 large egg, 1 teaspoon vanilla extract, and ¼ cup vegetable oil until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The dough will be thick.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Gently flatten each cookie with a fork.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm with fresh fruit, yogurt, or a drizzle of honey. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
92g
Fat
20g
Carbs
18g
