Cookies for breakfast? Yes, it is possible to start your day with cookies as long as they are made from healthy ingredients like whole wheat flour, oatmeal, wheat germ, peanut butter, eggs, fruit, vegetables, and nuts.
I know it’s a cliche but, for most people, a healthy breakfast is important to get the day started right. What you eat for breakfast can set the tone for how you feel all day. Studies show that a good breakfast with protein and fiber can boost your metabolism and positively influence your eating choices the rest of the day, resulting in a slimmer, healthier, more productive you!
Healthy breakfast cookies might be the perfect solution for breakfast skippers. They are quick, easy, tasty, and portable. No time in the morning? With a plate of healthy breakfast cookies on the counter or a bag of individually wrapped ones in the freezer, you can just grab one and go.
I like to enjoy one with a piece of fruit and a little plain organic Greek yogurt for a completely satisfying breakfast.
Peanut Butter Breakfast Cookies Recipe makes about 2 dozen cookies
Packed with the added punch of protein from peanut butter, these wholesome cookies are satisfying. Perfect for a quick breakfast on the go, especially when you add a piece of fruit. They are good with almond butter and chopped almonds too.
- 1/2 cup butter, softened
- 1 cup peanut butter
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 cups quick cooking oats
- 1/2 cup wheat germ
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 cup raisins or craisins
Preheat oven to 350F degrees. Line baking sheets with parchment paper or lightly grease them.
In a large bowl beat together butter, peanut butter, brown sugar, and vanilla with an electric mixer until creamy. Beat in eggs and water.
In a medium bowl stir together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix flour mixture into peanut butter mixture. Stir in raisins.
Drop by ice cream scoopfuls (or 1/4 cup measuring cupfuls )2 1/2 inches apart on greased cookie sheets. Flatten slightly.
Bake for 18 to 20 minutes until golden but still soft.
Remove from the oven and cool on cookie sheet for 2 minutes, then transfer to cooling racks to cool completely.
