Peanut Butter Breakfast Cookies
These breakfast cookies come in two flavors (almond cherry or peanut!) and are great for breakfast prep. They freeze well and are very versatile.
Servings: 12 cookies
Calories: 237kcal
Ingredients
Breakfast Cookie Base
- 1 cup unsweetened applesauce
- ¼ cup light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 cups old-fashioned oats also called rolled oats
- ⅔ cup whole wheat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons hemp hearts or chia seeds (optional)
For the Peanut Butter Cookies
- ⅔ cup peanut butter see note #1
- ¼ cup toasted pumpkin seeds see note #2
- ¼ cup toasted pecans
- ¼ cup raisins
For the Almond Butter Cookies
- ⅔ cup almond butter
- ½ teaspoon almond extract
- ⅓ cup toasted sliced almonds see note #3
- ⅓ cup unsweetened dried cherries
- ⅓ cup dark chocolate chips semi-sweet also works
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper.
For the Peanut Butter Cookies
- In a large mixing bowl, whisk together the applesauce, peanut butter, brown sugar, egg, and vanilla extract until well combined.
- Add dry ingredients: rolled oats, flour, cinnamon, baking soda, salt, hemp hearts. Stir until combined. Fold in the remaining ingredients: pumpkin seeds, pecans, and raisins. It will be a relatively wet, sticky batter.
- Use a 2-ounce cookie scoop or ¼ cup measure to scoop out 12 cookies onto the parchment-paper-lined baking sheet. Flatten each cookie with your hand or a spatula, as they'll keep their shape as they bake.
- Bake on the middle rack at 350F for 11-13 minutes, until golden and set at the edges. The cookies will still be soft in the center when you remove from the oven, but should firm up as they sit.
For the Almond Butter Cookies
- In a large mixing bowl, whisk together the applesauce, almond butter, brown sugar, egg, vanilla extract, and almond extract until well combined.
- Add dry ingredients: rolled oats, flour, cinnamon, baking soda, salt, hemp hearts. Stir until combined. Fold in the remaining ingredients: toasted almonds, dried cherries, and chocolate chips. It will be a relatively wet, sticky batter.
- Use a 2-ounce cookie scoop or ¼ cup measure to scoop out 12 cookies onto the parchment-paper-lined baking sheet. Flatten each cookie with your hand or a spatula, as they'll keep their shape as they bake.
- Bake on the middle rack at 350F for 11-13 minutes, until golden and set at the edges. The cookies will still be soft in the center when you remove from the oven, but should firm up as they sit.
Video
Notes
- Peanut/almond butter: I use "natural" peanut/almond butter, but I tested with regular Jif and it also works. Make sure natural peanut/almond butter is well stirred before measuring.
- To toast nuts: Skip this step if you're using roasted/pre-toasted nuts. Heat a medium skillet over medium-low heat. Once hot, add the nuts. Toast, stirring frequently, until golden and aromatic. Remove from the heat and let cool for a few minutes before adding to the batter.
- Variations: Use the "breakfast cookie base" and ⅔ cup of any nut butter to make your own variation. Switch up the type of nuts/dried fruit/chocolate chips, using up to 1 cup total.
- Powdered sugar drizzle: For extra sweetness, make a powdered sugar glaze to drizzle on top of the cooled cookies. Start with 1 cup of powdered (confectioners) sugar and add 1 teaspoon of milk at a time, whisking until it reaches a drizzle-able consistency. Drizzle on the cookies once they are cooled.
- Storage: Refrigerate for up 4-5 days for best quality. The cookies can be frozen for up to 3 months; thaw in the fridge or in the microwave.
Nutrition
Serving: 1peanut butter cookie | Calories: 237kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 165mg | Potassium: 226mg | Fiber: 4g | Sugar: 8g | Vitamin A: 44IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 2mg
