Peanut Powered Breakfast Cookies

peanut crusted cookies next to a plate of sliced oranges.

By: Toby Amidor, MS, RD, CDN

30 minutes

Total Servings: 16, Serving Size: 1 cookie



Cooking spray

1 cup unbleached all-purpose flour

¼ cup oat bran

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/8 teaspoon salt

½ cup creamy peanut butter (at room temperature)

½ cup unsweetened applesauce

¼ cup nonfat plain Greek yogurt

¼ cup nonfat milk

1 cup packed dark brown sugar

2 eggs, beaten

1 teaspoon vanilla extract

½ cup chopped dry roasted unsalted peanuts

2 cups rolled oats

½ cup dried cherries


Preheat oven to 350°F. Coat two baking sheets with cooking spray and set aside.

In a medium bowl sift together flour, oat bran, cinnamon, baking soda, and salt. In a large bowl, stir together peanut butter, applesauce, yogurt, and milk until smooth and creamy. Add brown sugar and stir to combine. Then add eggs and vanilla extract and stir until incorporated. Add the flour mixture to the peanut butter mixture and begin to combine with a mixing spoon for just a few strokes. Then add the oats, peanuts, and cherries and mix carefully just until the dry ingredients are moistened, taking care not to over mix.

Cover bowl with plastic wrap and place in the refrigerator for 30 minutes. For each cookie, drop a ¼ cup of batter onto the prepared baking sheets, leaving about 2 inches of room all around. Using clean hands, press down on the top of each cookie gently to slightly flatten each.

Bake until a toothpick inserted into the center of 1 or 2 cookies comes out clean, about 16 to 18 minutes. Remove the baking sheets from the oven and allow to cool for 5 minutes. Then transfer the cookies to a wire rack to cool for 10 minutes more. Makes 16 cookies.

Nutrients Per serving

Saturated Fat1g

Related recipes

Fast and easy to do

Discover more recipes