Disclosure: This Breakfast Cookies recipe has been sponsored by PB2 Powdered Peanut Butter. All opinions are my own.
These delicious and wholesome Peanut Butter Vanilla Apple Cinnamon Breakfast Cookies are a perfect breakfast solution for busy people who are too busy and don't have enough time for breakfast in the morning.
The new year is here and it is time to start eating better. Skipping breakfast as we all know is a bad idea.
We need to fuel our bodies in the morning.
But what if most mornings you just don't have the time to eat breakfast? Homemade breakfast cookies are a perfect solution!
What is a breakfast cookie?
You can think of breakfast cookies as a portable bowl of oatmeal with all of your favorite oatmeal toppings added for flavor. Only you don't have to worry about spilling it in your lap as you rush to eat it before work or school in the morning.
What is in a breakfast cookie? Breakfast cookies are made with a sprinkle of cinnamon, healthy oatmeal, raisins, walnuts and diced apple pieces that are mixed with peanut butter and natural sweeteners like honey and unsweetened applesauce to hold it all together in a cookie shape.
These easy breakfast cookies are mixed in one bowl and baked so the ingredients hold their shape and can be eaten out of hand like a cookie.
The PB2 Peanut Butter Powder adds just enough peanut butter flavor but none of the fats and calories regular peanut butter would.
Make a batch of these healthier breakfast cookies, wrap them in plastic wrap and freeze them in a ziplock bag. Whenever you don't have time in the morning to make breakfast you will have an easy grab and go breakfast in the freezer.
Breakfast cookies aren't just for breakfast. These Apple Cinnamon Breakfast Cookies are also perfect for an afternoon snack when you need a boost before dinner.
Outdoorsy folks will love throwing a few breakfast cookies into their backpack as they head out to their favorite trail for a hike.
Going camping or glamping this year?
Bake up a batch of breakfast cookies and pack them in the cooler as you head out.
Don't forget to throw a container or two of PB2 in with your supplies because you'll be able to whip up a plate full of PB&J sandwiches for the kids in no time and not have to worry about lugging a giant jar of peanut butter with you!
Have you seen the new PB2 Peanut Butter Powder with Madagascar Vanilla? It is a new PB2 Powdered Peanut Butter flavor. If you love peanut butter but have been skipping your favorite treat I have good news for you.
PB2 Peanut Butter Powder with Madagascar Vanilla has 90% less fat and 70 percent fewer calories than regular peanut butter. Yeah!
If you have been avoiding peanut butter because of the fat and calories with PB2 Powdered Peanut Butter you can enjoy all your favorite peanut butter recipes once again.
How is PB2 Peanut Butter Powder Made?
PB2 is a powdered peanut butter product that is made with less fat and fewer calories than traditional peanut butter. PB2 powdered peanut butter products are made with real roasted peanuts that have been pressed to remove most of the natural oils and then ground into a fine peanut butter powder.
The finely ground peanut butter powder can be mixed into all of your favorite peanut butter recipes. Or add water to turn it into a spreadable peanut butter that can be used just like traditional creamy peanut butter.
How To Make Breakfast Cookies
- PB2 Peanut Butter Powder with Madagascar Vanilla
- cool water
- old fashioned oats
- quick oats
- ground cinnamon
- chopped walnuts
- golden raisins
- diced apple
- unsweetened applesauce
Before you start: Line a cookie sheet with parchment paper and preheat the oven to 350 F. degrees.
Step 1: In a small bowl mix the PB2 Peanut Butter Powder with Madagascar Vanilla with the cool water to reconstitute the peanut butter powder. Mix until the peanut butter is lump-free and creamy. Set aside.
Step 2: Mix the oats with the ground cinnamon and salt until the cinnamon evenly coats the oats.Step 3: Add the walnuts, raisins and diced apple to the bowl and toss until the fruit and nuts are evenly distributed throughout the oats.
Step 4: Next add the applesauce, honey, and PB2 peanut butter to the bowl. Mix the wet ingredients into the dry ingredients with a wooden spoon until the oats are moistened.
Step 5: Using a 1 ½ inch cookie dough scoop or a tablespoon drop each cookie on the lined cookie sheet, leaving about 2 inches between each cookie. With the back of a spoon press down on the center of each breakfast cookie to slightly flatten. The breakfast cookie dough will not spread as it bakes.
Step 6: Bake the breakfast cookies for 12 to 14 minutes until lightly golden. Remove the tray from the oven and allow to cool for 5 minutes before transferring the baked cookies to a cooling rack to cool completely.
Store the breakfast cookies in an airtight container in the refrigerator for up to one week. Breakfast cookies may be frozen. Frozen breakfast cookies should be consumed within 3 months.
Print or pin the Apple Cinnamon Breakfast Cookies Recipe Below
Apple Cinnamon Breakfast Cookies Recipe
- 4 tablespoons smooth Peanut Butter ((warmed and melted for 10 seconds in microwave))
- 6 tablespoons cool water
- 2 cups old fashioned oats
- 1 cup quick oats
- 1 teaspoon of ground cinnamon
- ½ teaspoon salt
- ½ cup walnuts (chopped)
- ⅓ cup golden raisins
- ½ cup diced apple
- ½ cup honey
- ½ cup unsweetened applesauce
- Preheat the oven to 350 F. degrees and line a cookie sheet with parchment paper.
- In a large bowl measure the old fashioned oats and quick oats.
- Add the ground cinnamon and salt to the bowl with the oatmeal. Mix with a spoon until the cinnamon is evenly coating the oats.
- Add the chopped walnuts, golden raisins and diced apples to the bowl. Mix with a spoon to combine.
- Add warmed peanut butter, honey and apple sauce to the bowl. Mix with a wooden spoon until all of the oats are moistened with the wet ingredients. Add up to a tablespoon more of honey if the mixture seems dry.
- Line a cookie sheet with parchment paper.
- Use a 1 ½ inch dough scoop or a tablespoon to form each cookie. Leaving about 2 inches between each cookie. Gently press down on the center of each cookie with the back of a spoon.
- Once the cookie sheet is filled bake the breakfast cookies for 12 to 14 minutes or until lightly golden.
- Remove the baked breakfast cookies from the oven and place the cookie sheet on a cooling rack. Allow cookies to cool for 5 minutes.
- Transfer the baked cookies from the cookie sheet to a cooling rack to cool completely before storing.
- Makes 30 two inch breakfast cookies.
- Store the Apple Cinnamon Breakfast cookies in an airtight container for up to one week in the refrigerator.
- For longer storage individually wrap each cookie in plastic wrap and place in a freezer bag. The breakfast cookies will last about 3 months in the freezer.
- To thaw frozen breakfast cookies remove from the freezer about an hour before eating.
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