jumbo breakfast cookies
Ingredients:
  • (3/4 cup) whole-wheat flour
  • (6 Tbsp.) unbleached white flour
  • (1/2 tsp.) baking soda
  • (1/4 tsp.) salt
  • (2/3 cup) lite pancake syrup
  • (1/4 cup) dark brown sugar, packed, optional
  • (3/4 cup) creamy natural-style peanut butter
  • (2 tsp.) vanilla extract
  • (1 large) egg
  • (1 Tbsp.) egg substitute or egg white
  • (3/4 cup) rolled oats
  • (3/4 cup) dried fruit (raisins, currants, dried cranberries), optional
  • (2 1/2 cups) high-fiber toasted oat cereal rings
Servings

12

Breakfast

Jumbo Breakfast Cookies

Thick peanut butter cookies with sweet dried fruit and toasted oat cereal.

Preparation Time

About 20 minutes

Cook Time

About 10 minutes

    Instructions

  1. 1Preheat oven to 375°F. Spray 2 non-stick baking sheets with canola oil cooking spray.
  2. 2Whisk together flours, baking soda and salt in a medium bowl; set aside. Use an electric mixer on medium to beat together pancake syrup, peanut butter, vanilla extract, egg and egg substitute.
  3. 3Add brown sugar for extra sweetness, if desired. Add flour mixture to peanut butter mixture, beat on low until combined. Add oats, dried fruit and cereal, stir with a wooden spoon to combine.
  4. 4Drop by 1/4 cup measurements onto greased baking sheet, leaving several inches in-between each. Flatten cookies slightly with a spatula.
  5. 5Bake 10 minutes, or until lightly browned. Let cool and serve.

Nutritional Information

Serving Size: 1 cookie



Amount Per Serving:

  • Calories 214
  • Total Fat 8.5 g
  • Total Carbohydrate 27 g
  • Protein 8 g
  • Cholesterol 18 mg
  • Sodium 196 mg
  • Fiber 5 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.