Best Pbj Oatmeal Breakfast Cookies Recipes
PB&J OATMEAL THUMBPRINT COOKIES
Wanting to improve on yet another childhood memory that's still vivid in my mind, I came up with these cookies. I've recreated many of my unhealthy childhood favorites in this book, only as healthy versions. What strikes me is how easy it is to make healthy desserts your kids will love without sacrificing taste. Instead of the hydrogenated fats and untold amounts of sugar that compromised the thumbprint cookies I ate as a kid every Sunday after church, I added naturally sweet honey, fiber-packed oats, and protein-rich peanut butter, then topped them off with fresh preserves for a tasty real fruit touch. My kids were excited when I put these fresh baked cookies in front of them, but the best part was watching Kenya react just as his mommy used to: by digging out the preserves first.
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield about 60 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350° F.
- In a large bowl, combine the flour, baking soda, salt, and oats.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
- Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
- Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
- Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.
PB & J HEALTHY OATMEAL COOKIES
Made with just just 4 ingredients - bananas, oats, peanut butter and jelly, these cookies are meant to eat warm right out of the oven for a fun spin on my 3-ingredient healthy cookie recipe.
Provided by Gina
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
- Combine the mashed bananas and peanut butter in a medium bowl.
- Add the oats and mix until thoroughly combined.
- Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
- Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.
Nutrition Facts : ServingSize 2 cookies, Calories 91 kcal, Carbohydrate 15 g, Protein 2.5 g, Fat 3 g, Sodium 19 mg, Fiber 2 g, Sugar 5 g
OATMEAL BREAKFAST COOKIES
A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.
Provided by DYEH
Categories 100+ Breakfast and Brunch Recipes
Time 29m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
- Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
- Bake in the preheated oven until edges are set, about 14 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g
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