Salted Peanut Butter Breakfast Cookies
Start your day with a batch of these peanut butter breakfast cookies! Made with a mix of oats and quinoa flakes, they’re a tasty and satisfying way to enjoy breakfast.
Servings: 15 cookies
Calories: 108kcal
Ingredients
- 1 flax egg or chicken egg
- 1/2 cup creamy peanut butter
- 1 banana mashed (or 1/4 cup applesauce)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes or quick cooking oats
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- Maldon sea salt flakes to garnish
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat together the wet ingredients. Once smooth and creamy, add in the dry ingredients and fold together to form a thick dough.
- Scoop the dough onto the baking sheet and gently flatten with your hands. Sprinkle with sea salt flakes.
- Bake on the middle rack for 12 minutes. Remove from the oven, let sit on the pan for 3 - 5 minutes, then transfer the cookies to a wire rack to finish cooling.
- Enjoy these cookies as you head out the door in the morning or dipped in a cold glass of almond milk!
Notes
Nutrition
Calories: 108kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 62mg | Fiber: 1g | Sugar: 5g