Crunchy Peanut Butter Breakfast Cookies

Vegetarian
Health score
1%
Crunchy Peanut Butter Breakfast Cookies
50 min.
15
255kcal

Suggestions


Start your day on a delicious note with these Crunchy Peanut Butter Breakfast Cookies! Perfectly balancing the rich, nutty flavor of creamy peanut butter with the sweetness of brown sugar and dried cranberries, these cookies are not just a treat but a wholesome way to fuel your morning. Whether you're enjoying them as a quick breakfast, a delightful brunch, or even a sweet dessert, they are sure to satisfy your cravings.

What makes these cookies truly special is their delightful crunch, thanks to the addition of Fiber Protein Maple Brown Sugar cereal. This unique ingredient not only adds texture but also boosts the nutritional value, making these cookies a great source of fiber and protein. Plus, they are vegetarian-friendly, so everyone can indulge without worry!

With a preparation time of just 50 minutes and yielding 15 scrumptious servings, these cookies are perfect for sharing with family and friends. Imagine the aroma wafting through your kitchen as they bake to a light golden brown, inviting everyone to gather around for a taste. Whether you’re packing them for a busy day ahead or enjoying them fresh out of the oven, these Crunchy Peanut Butter Breakfast Cookies are a delightful way to start your day right!

Ingredients

  • 0.5 cup brown sugar packed
  • 0.5 cup butter softened
  • 0.5 cup creamy peanut butter 
  • teaspoon vanilla 
  •  eggs 
  • 0.8 cup flour whole wheat
  • 0.5 teaspoon baking soda 
  • 0.3 teaspoon salt 
  • 0.5 teaspoon ground cinnamon 
  • 1.5 cups maple sugar 
  • 0.5 cup cranberries dried sweetened

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
  2. On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
  3. Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.

Nutrition Facts

Calories255kcal
Protein4.82%
Fat37.41%
Carbs57.77%

Properties

Glycemic Index
8.8
Glycemic Load
13.76
Inflammation Score
-2
Nutrition Score
7.123478151291%

Flavonoids

Cyanidin
0.02mg
Myricetin
0.1mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:255.19kcal
12.76%
Fat:11.05g
17%
Saturated Fat:4.89g
30.55%
Carbohydrates:38.39g
12.8%
Net Carbohydrates:37.09g
13.49%
Sugar:31.1g
34.56%
Cholesterol:27.18mg
9.06%
Sodium:169.96mg
7.39%
Alcohol:0.09g
100%
Alcohol %:0.19%
100%
Protein:3.2g
6.41%
Manganese:1.44mg
72.24%
Zinc:1.86mg
12.4%
Selenium:5.34µg
7.63%
Vitamin E:1.12mg
7.46%
Vitamin B3:1.49mg
7.44%
Magnesium:28.65mg
7.16%
Phosphorus:59.58mg
5.96%
Fiber:1.3g
5.22%
Iron:0.87mg
4.85%
Copper:0.09mg
4.63%
Potassium:153.4mg
4.38%
Vitamin A:205.67IU
4.11%
Calcium:38.18mg
3.82%
Vitamin B6:0.07mg
3.66%
Vitamin B1:0.05mg
3.08%
Folate:11.72µg
2.93%
Vitamin B2:0.05mg
2.75%
Vitamin B5:0.21mg
2.11%