Peanut Butter Breakfast Cookies


Active time: 15 minutes

By Elaine Magee, MPH, RD @therecipedoctor
  1. Preheat oven to 350-degrees. Line a jellyroll pan or cookie sheet with parchment paper. Coat with cooking spray if desired.
  2. Add peanut butter, margarine/butter, brown sugar and vanilla to mixing bowl and beat on medium speed until nicely blended. Beat in the egg.
  3. In another bowl, whisk the whole-wheat flour, baking soda, baking powder (and cinnamon if desired) together and gradually beat this into the peanut butter mixture on low speed. Stir in the oats, chocolate chips, coconut, and nuts using a wooden spoon or scraper.
  4. Use standard cookie dough scoop (holds 2 tablespoons) to drop dough onto the prepared baking sheet. Bake until light brown but still soft and chewy (about 10 minutes). Cool on pans 5 minutes then move to wire rack. Repeat with remaining dough.
Nutrition information per serving:
Calories 270
Protein 6.2 g
Carbohydrate 24 g
Fiber 4 g
Fat 16 g
Saturated Fat 6 g
Monounsaturated Fat 4.5 g
Polyunsaturated Fat 4.4 g
Cholesterol 18 mg
Sodium 208 mg

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