No one will turn down the opportunity to have cookies for breakfast. These peanut butter breakfast cookies are a delicious way to get an extra serving of protein in your diet. If you suffer from a peanut allergy, feel free to substitute with almond butter or cashew butter. These cookies freeze well so make a double batch, one for now and one for later.
Peanut Butter Breakfast Cookies
Makes 15 Cookies
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla
3/4 cup Gold Medal® whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups Fiber One® Protein Maple Brown Sugar cereal
1/2 cup sweetened dried cranberries
Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.
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