Peanut Butter Breakfast Cookies

 

HEALTHY BREAKFAST COOKIES TRIPLE CHOC PEANUT BUTTER // VEGAN & YUM ����

Video taken from the channel: Healthy Crazy Cool


 

Peanut Butter Breakfast Cookies

Video taken from the channel: Leelalicious


 

5 Ingredient Healthy Breakfast Cookies | Better Breakfasts

Video taken from the channel: The Domestic Geek


 

Peanut Butter Breakfast Cookie Cheap AND Vegan of course!

Video taken from the channel: Freakin Frugal


 

Peanut Butter Banana Cookies | 4 ingredients

Video taken from the channel: SweetTreats


 

Peanut Butter BREAKFAST COOKIES!!

Video taken from the channel: Crazy for Crust


 

HEALTHY BREAKFAST COOKIES | No Bake Peanut Butter Oatmeal Cookie Recipe

Video taken from the channel: Homemade Mastery


Ingredients 1 cup (257g) creamy peanut butter* 2 tablespoons honey 4 tablespoons (47g) light brown sugar lightly packed 1/2 cup + 2 tablespoons (57g) old-fashioned oats 1/8 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon vanilla extract 1 large egg 1/2 cup (92g) peanut butter chips. Ingredients 1/2 cup creamy peanut butter 1/4 cup brown sugar 2 tablespoons oil liquid coconut or vegetable oil 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 2 tablespoons ground flaxseed meal 3/4 cup quick oats 1/2 cup whole wheat flour 1/4 cup mini chocolate chips. Spray a cookie sheet with cooking spray. Add the ripe bananas and eggs into a medium mixing bowl.

Mix with a spatula, mashing on the banana to get chunks as small as possible. Add the oats, peanut butter. Peanut butter breakfast cookies are made with all the good stuff. They take only 5 minutes to mix together and are out of the oven in just 15 minutes. A healthy breakfast can make all the difference in your day.

Maybe a cookie isn’t the first thing that comes to mind when you think healthy breakfast. Instructions Preheat oven to 325 degrees F. Mix all ingredients together in a bowl until fully combined. Measure out ¼ cup of the cookie dough for each cookie.

Place it on a lined sheet pan. These 3-ingredient breakfast cookies have no added sugar. Natural peanut butter is just peanuts and salt – so no sugar there.

The banana delivers sweetness. Be sure to use a very ripe. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the egg white and vanilla. Stir in the peanut butter.

Preheat oven to 350 degrees. Combine oats, flour, cinnamon, baking soda and chocolate chips in a large bowl. Combine peanut butter, apple sauce, maple syrup, brown sugar and egg in a. Peanut butter cookies take no more than 8 – 10 minutes to bake. You’re looking for them to have a golden brown top (although that can be hard to see because they’re already golden brown), and slightly darker edges.

Especially since we’re using honey in these cookies. Spoon out cookie mixture and flatten the dough with the back of a fork. Bake for 10 minutes.

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool.

List of related literature:

butter, oven In to sugar, a 350°F. separate and golden bowl, stir syrup together together the until flour, pale oats, and baking fluffy, soda, then and salt, then fold into the butter mixture, followed by the raisins and pine nuts or sunflower seeds.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

CHEWY HAZELNUT–BROWNED BUTTER SUGAR COOKIES Add ¼ cup finely chopped toasted hazelnuts to sugar and cream cheese mixture.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

WHY THIS RECIPE WORKS We wanted a simple recipe that gave us thin, crunchy cookies and a smooth filling, both packed with peanut butter flavor.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

1 Preheat oven to 350°F. Lightly coat two In a large bowl stir together banana, peanut butter, honey, and vanilla.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Press the peanut butter–oat batter into a smooth layer on the baking sheet.

“The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles” by Tracy Lockwood Beckerman
from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles
by Tracy Lockwood Beckerman
Ulysses Press, 2019

½ cup granulated sugar ½ cup packed brown sugar ½ cup peanut butter ½ cup butter, softened 1 egg white vanilla baking chips and semisweet chocolate chips.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Mix together sugar, hazelnuts and cookie crumbs and add to the butter.

“Chef Wan Sweet Treats: 240 pastry recipes from Asia’s most flamboyant food ambassador” by Chef Wan
from Chef Wan Sweet Treats: 240 pastry recipes from Asia’s most flamboyant food ambassador
by Chef Wan
Marshall Cavendish International (Asia) Private Limited, 2012

I make these with crunchy peanut butter, but you can use a smooth butter if that’s your preference.

“Baking: From My Home to Yours” by Dorie Greenspan
from Baking: From My Home to Yours
by Dorie Greenspan
HMH Books, 2013

Fold 1 tablespoon raisins and 1/4 teaspoon ground cinnamon into 1 tablespoon all-natural peanut butter.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Mix, drop by teaspoon onto a greased cookie sheet, and bake about 10 minutes at 375°F. Sprinkle with sugar (and cinnamon, if you like) or gelatin dessert right out of the package when they come out of the oven.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
by Katie Letcher Lyle
Falcon Guides, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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59 comments

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  • Miles, is that not too much caffeine for you? i’m not supposed to have any either, and I don’t drink coffee or other caffeinated beverages, but I do eat a bit of dark chocolate every so often but wonder how much, if any damage it might have done, or if the benefits outweigh the potential problems (i’m supposed to stay off of caffeine due to extreme anxiety, with a body who’s natural state seems to be terror, panic, fear…I can’t eat at all without medication because my body has always been in panic attack mode unless on pills for the last two and a half years…it’s terrifying).

  • These look delicious! �� will have to try them! Just wondering, are there significant health reasons to coconut sugar as opposed to something like brown or raw or maple syrup even?

  • no tahini cue frozen soundtrack
    “…”
    ”first time in forever………..!!!!!!”
    my pettiness has increased just binge watching Miles’s videos at 3 in the morning… i don’t have a problem!!

  • I would like to see you taste what you make and tell us what it tastes like. Do you like it? How does it taste? What should I expect it to taste like when I make it?

  • You got your peanut butter on my chocolate! You got your chocolate in my peanut butter! ��. Remember that?? ��. Your cookies look good. You’re sure not afraid to wing it! The dry peanut butter was a good idea. I think it’s called pb fit. I bought a box of it on clearance at Walmart a while back. I paid like 25¢ each. It was pretty good stuff. I made cookies yesterday. Biscotti. Or as my family likes to call them, ” licorice flavored cardboard”. Good, More for me! ��

  • Omg I love your accent and sense of humor. Glad you got even with that little tyke.. ���� These look amazing! I’m trying vegan keto so I won’t make these soon but some day! Wish I could grab one right off that plate!! Lol

  • I AM IN LOVE I TRIED THIS RECIPE AND IT’S AMAZING I LOVE IT I WILL DO IT ALL THE TIME AS A QUICK SNACK ONE THING I HAD EXPECTED IT TO BE HARD AND I LEAVE IT IN THE OVEN A LITTLE LONG BUT NEVERTHELESS I WILL KNOW BETTER NEXT TIME I LOVE………….. IT THANKS A MILLION

  • Do you have to add chocolate chips? Because I don’t have those at home. Are they needed? Because if not, I’d really like to try this recipe!

  • We had it and is very good. You need 3/4 cup of plant based milk. As well tasted very very good after 1h. Approved by kids adults and US����

  • Awesome likeee darling thanks for your awesomeness support to our channel by that looks hard work thanks for sharing your awesome channel ��������

  • Thanks so much for this recipe, there aren’t many sweets I can have since I’m lactose-intolerant. I’m going to be making these today!

  • Hello all I made the carrot cake version of the classic cookie,I tweaked it a little bit I used agave syrup and coconut sugar instead of the maple sugar because I didn’t wanted to have a maple taste… I also used apple pie spices instead of the other ones as that is all I had on hand… I added shredded coconut and raisins these cookies were delicious not too sweet very tasty and satisfying thank you Domestic Geek you are a blessing keep up the good work!!!

  • Omg!! When i came home i had 2 bananas, peanut butter and oats, and I was like I really feel like to do some cookies, and boom, you downloaded this video!

  • I really love these cookies and for an arts and crafts project I’m making a cook book but I’m not publishing it and I wanted to know if I can put this recipe in my book. Thanks!

  • I’m acually making these cookies today. I had 3 ripe bananas and ate one at breakfast and decided to save the other two to make the cookies. I never did think to put peanut butter in them, I will have to try that today.

  • Hi Saralyn,These look delicious:). What can I replace the nut or seeds butter with in the recipie as I’m allergic to both and that is dairy free?

  • I’ve never liked quinoa and it was just a fail when I first cooked it. I’m not opposed to using it with a recipe but I don’t keep it on hand. What element (mother than added protein) does it add to these cookies? Does it make them chewier? Could I add more oatmeal with good results? Would these work as muffins or would they be too dense?

  • planning on making these today. i love this recipe since it seems easy

    forgot to update, but i made them and they were delicious, my family and friends really liked them:)

  • Going to make these ahead of time to eat on my way to school. I usually never have time to eat breakfast before school which is really bad so these on the go cookies are perfect, thank you!

  • These look yummy, can’t wait to try them. Glad I found your channel, loving your videos. I love your canning jar canisters by the window!

  • I just love everything about your family and channel!! And yes on the almost empty peanut jar for the dog!! Our Irish Terrier stands and waits for it��

  • Fyi, ‘quinoa’ is pronounced with an emphasis on its second syllable, pronounced as ‘qui-NO-a’, not QUI-nwa. It’s a Spanish name itself, it’s not translated from other languages. I love your videos by the way!!!

  • Thest cookies are amazing. I absolutely adore them for my midnight snack craving. Thank you so much for making this and so many other videos. You have been my go-to person for my healthy lifestyle change.

  • Good morning. I believe I watched almost all of your videos and they are amazing. If you don’t mind me asking, is there any substitute for quinoa?

  • Hi! May I ask how many calories are in each cookie or per serving of 3-5 cookies? Your answer would be really helpful. Thank you so much and happy holidays!

  • Hi sweetie ❤️❤️I’m back!! I had to come and show you some love!!! I have a lot of catching up to do your vegan now?? I’m loving this!! Ohhhh how Iv missed you lol you always make me laugh and smile!!!!

  • hahaha I laughed so loud when you said you keep some close by in the car incse you get road rage…it was unexpected but made me chuckle!

  • Haha, boooooy, I love U so bad! “LOOK AT MY EYE” ������ U make me cry!
    BTW! Come back! I watched your every movie for 4-5 times… i need something new! ����U are incredibleeeee

  • Can’t wait to try his! You had me at breakfast cookie:) think I’ll try making a cranberry almond version or dried apricot and pecan version.

  • If you add a pinch of sea salt, it will intensify the flavor. Replace iodized salt with celtic (gray) or pink himalayan sea salt. For a variation you could add a little crunch to the top w/just some small pieces dumpster cereal, raisins or crushed nuts pressed into the top. You could make dumpster Bon Appetit recipes and show how to substitute their ingredients for what you already have. I used to dream about how yummy those recipes would taste but refused to go out and buy the ingredients for $25 or more no, that’s ridiculous!

  • my grandma use to make cookies just like these but no banana and peanut butter

    I need to try these look great

    thanks for making this video watching this makes me think of her:)

  • I like ur recipes…but I strongly suggest you to atleast break open of ur cookies and show them. This will help us understand their texture..if they are really moist on d inside..or crumbly.

  • OMG finally an ACTUALLY Simple, healthy and delicious recipe!!! Thank you for being awesome and sharing! Flavour: Dark Chocolate Peanut butter 😉 Chocolate Cherry… uuuuhhh… so many options! Love all your ideas too! looking you up on instagram 😉
    much love!

  • Has anyone tried these? Might make these if they’re good, some ingredients that are expensive here in England but they look good ��

  • He seems like a great husband, I’m gonna have to start checking the dumpsters more often �� Your cookies look so good and now I must go eat some peanutbutter. Thank you, thank you for making me hungry. LOL

  • I like almond and pecan flavor or dried apricot and goji berry flavor, too. Sometimes I add melon, sunflower, and pumpkin seeds just for fun.

  • I just made these and they turned out ok. I think with a little tweaking to the extra goodies I add it could be really good though! Thanks for the recipe

  • Looks great. Definitely considered trying, but wait, did you really mean 3 hours (what?) for the step of mixing in the dry ingredients?!
    Is the chocolate used vegan? Though it’s less likely with dark chocolate, the manufacturer could potentially add milk products so if you want to ensure that it’s vegan check the for a “V” label indicating certified vegan or the counter to that “Contains milk [dairy] products” or lactose, casein, whey in the label. Also since this uses spelt (a wheat species), these wouldn’t be considered gluten-free, correct?
    How do you know if the plant milk is needed? Is there a consistency to the mix that I should be looking for?

  • i just made these and i have already eaten 2 they are amazing these are perfect for me to take to school as a healthy snack (my teacher says if one of the first 3 ingredients you can’t take it to school as a snack) great recipe

  • I made this today with 2 medium bananas a tiny bit more oats, chocolate chips and peanut butter, then baked at 160c fan for 16 minutes and they were fab. So far my healthy eating is going to plan, thank you.

  • Just tried the blueberry coconut and carrot cake ones and they really taste amazing!:D The only thing Id change is the amount of the flavor giving ingredients.:) Otherwise it really blew me away

  • I HAVE USED SOAKED FLAX FLOUR=COOKED LENTIL=COOKED BEANS SUBSTITUTIONS FOR QUINOA… AND I ADD SOME GROUND PEANUTS =LOVE HER RECIPES RUN OUT OF QUINOA..

  • This popped up in my suggested feed today and it was perfect timing because I made quinoa and had exactly 2 cups left over. They just came out of the oven and they are so tasty! I added strawberries and chocolate chips:)

    Thanks for the great recipe!

  • There was one time I kept making these banana chocolate chips cookies cause I wanna eat healthy yet satisfy my cravings. Peanut butter with bananas? Never tried yet! anyway, great one, girl.:)

  • I have issues digesting Gluten.
    Can I substitute the spelt flour for oats instead?

    Noticed that you have the same phone tone as my house. I thought that my home’s phone was ringing.

  • Ok I realised whist editing that I had flour in my hair when I was tasting the cookies ��!! Oh well you win some, you lose some!! Hope you enjoy these cookies guys they are truly addictive (and healthy!) ��

  • I tried this just now with White chocolate chips and dried cranberries. Oh wow, my sweet craving and that crunch craving is solved. I love this recipe.

  • Looks AMAZINGLY GOOD!! I don’t care for qunioa, so, would brown rice, farro or barley be a good substitute? Also, will frozen bananas work? I have tons in the freezer. This will most definitely replace the chocolate belvitas I have been buying.

  • Hey!
    This is such a cool recipe! And I so want to make this! But where I live right now there is no oven.. So I was wondering, would it somehow be possible to make them in a slowcooker??? Thank you so much for all your recipe, true fan here from Denmark!

  • Omg just made these this morning and in my haste to eat them I forgot to add the dry ingredients! �� But they still came out super chocolatey and gooey. A completely foolproof recipe ������������

  • Just made this a few hours ago. It came out really good! I made it with dark chocolate chips and chopped walnuts for the toppings. Thank you!!

  • These were so good! I used almond butter instead of peanut butter, added cinnamon, coconut shreds, and chocolate. I love how easy these are to make:)

  • I need theses cookies in my life! �� so indulgent and the best part is they’re vegan. Thank you for sharing this recipe, i love your videos. hugs from mexico! ����

  • I might have to try this except with carmel chips. I might try it with choclet chips too of course. Congrates on 13k!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • I love your channel so much! You have a very soothing voice haha. Your tutorials are very clear and I’m planning on trying your iced coffee soon!

  • I am SO excited you went vegan so I can get your great ideas. Also, ever heard of using horse chestnuts as vegan soap? It works amazing!! Hoping you try it so I see any tips you have. THANKS FOR ALL YOUR GREAT FRUGAL VIDEOS

  • Happy New Year +The Domestic Geek! I am a vegan & gluten sensitive. I’m loving these healthy breakfast recipes. Breakfast meals for me are always a challenge.. Thanks so much for sharing. Hope there’s more to come. ��

  • Why oh why do I have to watch these videos!! YUM! Chocolate is my kryptonite!
    I’m trying to lose weight and the peanut butter has been suggested as an occasional food because of the fat content. Really? I’m making them anyway. Chocolate coma here I come. ❤️

  • Lmao Kama sutra accident! Aye right! �� Good timing for this cos I just bought peanut powder today and I’ve got a packet of coconut sugar that I was going to use for a Bosh! cake that I never got round to making. Will defo be trying these �� �� ��