Cookies for breakfast may sound decadent, but with these tasty treats, you’re getting a protein boost as well as some healthy whole grains, so there’s nothing to feel guilty about. This is a good middle ground: Though high in added sugar, it’s not bad for a cookie. Plus, these are easy to pack, too, just throw a couple in a sandwich bag and you can take them with you for a convenient meal or snack.
Peanut Butter Oatmeal Breakfast Cookie
Ingredients
- 1 tablespoon refined coconut oil
- 1/2 cup (129g) creamy, no-salt peanut butter
- 1/2 cup (125ml) maple syrup
- 1 large egg white
- 1/2 teaspoon vanilla
- 1/2 cup (65g) whole-wheat pastry flour
- 1 cup (155g) rolled oats
- 1/4 cup (20g) protein powder
- 1/4 teaspoon baking soda
Directions
Preheat oven to 375ºF (190ºC). Coat a cookie sheet with nonstick spray and reserve. In a large bowl, stir coconut oil, peanut butter, maple syrup, egg white and vanilla. In a small bowl, mix flour, oats, protein powder and baking soda. Stir the flour mixture into the wet mixture until well combined.
Scoop by 2-tablespoon sized portions and roll to form balls before placing on a prepared sheet pan leaving 3 inches between them. Wet your palm under running water and use it to flatten the cookies to about 1/2–3/4 inches thick.
Bake for 6 minutes on the bottom rack, then move to the top rack for 6 minutes. The tops will be golden brown, but slightly soft when pushed in the center. Cool on the pan for 5 minutes, then transfer to racks to cool completely. Store the cookies in an airtight container or zip-top bag for up to a week or freeze for 2 months.
Serves: 8 | Serving Size: 2 cookies
Nutrition (per serving): Calories: 230; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 1mg; Sodium: 83mg; Carbohydrate: 28g; Dietary Fiber: 3g; Sugar: 14g; Protein: 7g
