Description
Make a batch of these on Sunday night and eat them for breakfast all week long! Perfect to grab and go. Not too sweet and very filling, 2 cookies provides 5 grams of fiber and 7 grams of protein.
I call them Breakfast Cookies #1 because I plan to change up the recipe each time I make them.
Ingredients
- ½ cups Canola Oil
- ½ cups Smooth Natural Peanut Butter (no Added Sugar Or Salt)
- ¾ cups Organic Brown Sugar
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ cups Water
- 1 whole Egg
- 1 Tablespoon Vanilla
- 1-½ cup Whole Wheat Flour
- 1 cup Rolled Oats
- 1 cup Dried Figs, Chopped
- 3 cups Toasted Oat Cereal
Preparation
1. Preheat oven to 375 degrees. In a large mixing bowl, beat oil and peanut butter until smooth. Add brown sugar, baking soda and salt. Mix until combined, then mix in water, egg and vanilla. Add whole wheat flour and mix until combined. Add oats and mix until combined. Stir in figs and cereal.
2. Line cookie sheets with parchment paper. Use a 1/4 cup measure to drop dough onto cookie sheets. Flatten each cookie slightly with a tap on top. Bake for 10-12 minutes. Let cool on the cookie sheet for 10 minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes 15 servings (2 cookies = 1 serving).
