Peanut Butter Breakfast Cookies
1/2 cup natural-style peanut butter, room temperature
1/2 cup margarine of choice or whipped butter, room temp, @ 8 grams per TBSP
1/2 cup brown sugar, packed measure
1 teaspoon vanilla paste or extract
1 large egg, room temp (pasture-raised if available)
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
OPTIONAL: 1/2 teaspoon ground cinnamon
1/2 cup old fashioned oats (quick-cooking oats can also be used)
1/2 cup semisweet chocolate chips (or chocolate chips of choice)
1/2 cup shredded unsweetened coconut
1/2 cup roasted peanuts (can be salted), e.g., redskin Spanish peanuts
Active time: 15 minutes
By Elaine Magee, MPH, RD @therecipedoctor
Preheat oven to 350-degrees. Line a jellyroll pan or cookie sheet with parchment paper. Coat with cooking spray if desired.
Add peanut butter, margarine/butter, brown sugar and vanilla to mixing bowl and beat on medium speed until nicely blended. Beat in the egg.
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.
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.
Nutrients Per serving
|Saturated Fat||6 g|
|Monounsaturated Fat||4.5 g|
|Polyunsaturated Fat||4.4 g|