Ingredients for Healthier Apple Peanut Butter Breakfast Cookies
- Butter
- Ground Flax Seeds
- Crunchy Peanut Butter
- Granulated Sugar
- Splenda Sugar Blend For Baking
- Brown Sugar
- 2 large eggs
- 1/4 cup unsweetened applesauce
- White Flour
- Whole Wheat Flour
- 1/2 cup wheat germ
- 1 tsp baking powder
- 1/2 tsp baking soda
- Ground Cinnamon
- Quick Cooking Oats
- 1/2 cup raisins
- 1/4 cup shredded carrot
- Granny Smith Apple
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How to Make Healthier Apple Peanut Butter Breakfast Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup peanut butter, 1/4 cup melted butter (or coconut oil for vegan option), 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water), 1/2 cup brown sugar, and 1/4 cup granulated sugar until smooth.
- Beat in 2 large eggs and 1/4 cup unsweetened applesauce.
- In a separate bowl, whisk together 1 1/2 cups whole wheat flour, 1/2 cup wheat germ, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup rolled oats, 1/2 cup raisins, 1/2 cup chopped apple, and 1/4 cup shredded carrot.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Avoid overbaking!
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
64g
Fat
18g
Carbs
10g
