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Breakfast Cookies

Breakfast Cookies
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
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Summary
A cookie for breakfast may seem taboo but not when it comes to these breakfast cookies. They are packed full of heart-healthy nutrients including omega-3s, fiber, and magnesium. Zero-calorie Splenda® Magic Baker™ Sweetener, creamy peanut butter, tart cranberries, and crunchy pumpkin seeds come together to deliver an exceptional mix of flavors and textures. Enjoy as part of a balanced breakfast or as a snack to keep you energized throughout the day!

Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®

  • Servings
    12 Servings
  • Serving size
    1 cookie
Breakfast Desserts Quick & Easy
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 cookie
  • Amount per serving Calories 270

  • Total Fat 12g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 180mg
  • Total Carbohydrate 33g
    • Dietary Fiber 6g
    • Total Sugars 7g
    • Added Sugars 3g
  • Protein 11g
  • Potassium 230mg
  • Phosphorus 235mg

Choices/Exchanges: 1/2 Starch, 1/2 Fruit, 1 Carbohydrate, 1 Lean protein, 2 Fat

Breakfast Desserts Quick & Easy
Ingredients

Ingredients

  • reduced-fat peanut butter
    1 cup
  • unsweetened applesauce
    1 cup
  • Splenda® Magic Baker™ Sweetener
    1/2 cup
  • ground flax seed
    2 tbsp
  • vanilla extract
    1 tsp
  • kosher salt
    1/4 tsp
  • ground cinnamon
    1 1/2 tsp
  • quick cooking oats
    2 cup
  • vanilla protein powder
    2 scoops
  • dried reduced-sugar cranberries
    1/2 cup
  • pumpkin seeds
    1/2 cup

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Directions

Directions

  1. Preheat oven to 350 degrees F. Prepare a large baking sheet by covering with parchment paper.

  2. In a medium bowl, stir together peanut butter, applesauce, Splenda Magic Baker Sweetener, flaxseed, vanilla, salt, and cinnamon until well combined.

  3. Add in oats and protein powder, stirring until incorporated. Fold in cranberries and pumpkin seeds.

  4. Scoop dough onto parchment paper 3 inches apart into large cookie-sized balls. Press each dough ball down into a cookie to shape (they won’t spread very much). Bake for 12–14 minutes, or just until golden brown around the edge.

  5. Remove and let cool. They may be enjoyed immediately, placed in an air-tight container and enjoyed within 3 days, or frozen for future easy breakfasts.

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