Crunchy Peanut Butter Breakfast Cookies

Vegetarian
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 suited for vegetarians, these cookies are not just a treat for your taste buds but also a wholesome way to fuel your morning. With a delightful combination of creamy peanut butter and sweet dried cranberries, each bite offers a satisfying crunch that will keep you coming back for more.

Ready in just 50 minutes and yielding 15 scrumptious servings, these cookies are ideal for brunch gatherings or a quick breakfast on the go. At only 255 calories each, they strike the perfect balance between indulgence and nutrition. The addition of Fiber Protein Maple Brown Sugar cereal not only enhances the texture but also boosts the fiber content, making these cookies a smart choice for a busy morning.

Whether you enjoy them with a cup of coffee or as a post-workout snack, these cookies are versatile enough to fit any occasion. The warm aroma of cinnamon and the rich flavor of peanut butter will fill your kitchen, inviting everyone to join in on the fun. So, gather your ingredients and get ready to bake a batch of these delightful cookies that are sure to become a family favorite!

Ingredients

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

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 350F. 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
Protein4.83%
Fat37.27%
Carbs57.9%

Properties

Glycemic Index
4.6
Glycemic Load
0.21
Inflammation Score
-2
Nutrition Score
4.3221738731246%

Flavonoids

Cyanidin
0.02mg
Myricetin
0.1mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:255.03kcal
12.75%
Fat:11.01g
16.93%
Saturated Fat:4.88g
30.5%
Carbohydrates:38.47g
12.82%
Net Carbohydrates:37.17g
13.51%
Sugar:32.36g
35.96%
Cholesterol:27.18mg
9.06%
Sodium:173.52mg
7.54%
Alcohol:0.09g
100%
Alcohol %:0.2%
100%
Protein:3.21g
6.41%
Manganese:0.41mg
20.64%
Selenium:5.42µg
7.74%
Vitamin B3:1.5mg
7.52%
Vitamin E:1.12mg
7.46%
Magnesium:26.13mg
6.53%
Phosphorus:59.75mg
5.98%
Fiber:1.3g
5.22%
Vitamin A:205.67IU
4.11%
Vitamin B6:0.08mg
4.08%
Copper:0.08mg
3.98%
Iron:0.65mg
3.6%
Calcium:35.14mg
3.51%
Potassium:117.83mg
3.37%
Folate:11.94µg
2.98%
Vitamin B1:0.04mg
2.94%
Zinc:0.43mg
2.89%
Vitamin B2:0.04mg
2.57%
Vitamin B5:0.23mg
2.28%