Honey Nut Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3/4 cup flour1 scoop vanilla isolate protein powder1 1/2 cup rolled oats1/2 cup unsweetened applesauce2 Tbsp reduced fat peanut butter3 Tbsp PB21/3 cup almonds, chopped1/4 cup honey1/4 cup unsweetened almond milk1 tsp vanilla1/2 tsp baking powder1/2 tsp salt2 egg whites
1. Preheat oven to 350 degrees. Lightly spray a cookie sheet with cooking spray and set aside.
2. In a large bowl, combine the flour, oats, protein powder, salt and baking powder. In a separate bowl, combine the applesauce, peanut butter, PB2, honey, milk, vanilla and egg whites and stir until the PB2 is well incorporated. Combine the wet into the dry ingredients and stir just until combined. Fold in the almonds.
3. Drop by the spoonful on to the prepared baking sheet. There should be about 18 cookies total.
4. Bake 14 - 16 minutes, just until the cookies are golden brown. Remove from oven and allow to cool on the pan at least 10 minutes before serving.
Serving Size: Makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user JSKASICK.
2. In a large bowl, combine the flour, oats, protein powder, salt and baking powder. In a separate bowl, combine the applesauce, peanut butter, PB2, honey, milk, vanilla and egg whites and stir until the PB2 is well incorporated. Combine the wet into the dry ingredients and stir just until combined. Fold in the almonds.
3. Drop by the spoonful on to the prepared baking sheet. There should be about 18 cookies total.
4. Bake 14 - 16 minutes, just until the cookies are golden brown. Remove from oven and allow to cool on the pan at least 10 minutes before serving.
Serving Size: Makes 18 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 96.3
- Total Fat: 2.4 g
- Cholesterol: 3.3 mg
- Sodium: 114.6 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.4 g
- Protein: 4.3 g
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