Ingrédients pour Peanut Butter Chocolate Chip Breakfast Cookies
- Cocoa
- Whole Wheat Flour
- Sugar
- ¾ cup rolled oats
- Cinnamon
- Semi Sweet Chocolate Chips
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Egg White
- Vanilla
- Applesauce
- Smooth Peanut Butter
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Comment préparer Peanut Butter Chocolate Chip Breakfast Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup rolled oats, ½ cup packed brown sugar, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon baking powder.
- In a separate bowl, cream together 1 cup creamy peanut butter, ½ cup unsalted butter (softened), and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chocolate chips.
- Lightly spray your hands with cooking spray. Roll 1 tablespoon of dough into a ball and flatten slightly. Repeat with remaining dough, leaving about 2 inches between cookies on the prepared baking sheets.
- Bake for 7-8 minutes for soft cookies, or 10-12 minutes for chewier cookies. Keep a close eye on them as ovens vary.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container with wax paper between layers.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
86g
Fat
12g
Carbs
14g
