Makes 16 cookiesCalories 190 Prep Time 10 minutesTotal Time 25 minutesMade with Splenda® Magic Baker™ Sweetener
Ingredients
1 cup reduced-fat natural creamy peanut butter
1 cup unsweetened applesauce
½ cup Splenda® Magic Baker™ Sweetener
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
2 cups quick 1-minute oats
2 scoops vanilla protein powder
½ cup dried reduced sugar cranberries
½ cup pepitas (pumpkin seeds)
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
190
Total Fat
9g
Saturated Fat
1.5g
Cholesterol
5mg
Sodium
95mg
Total Carbs
26g
Dietary Fiber
3g
Sugars
4g
Added Sugars
1g
Protein
9g
Instructions
Preheat oven to 350°F. Prepare a large baking sheet by covering with parchment paper.
In a medium bowl, stir together peanut butter, applesauce, Splenda Magic Baker Sweetener, flaxseed, vanilla, salt, and cinnamon until well combined.
Add in oats and protein powder, stirring until incorporated. Fold in cranberries and pepitas.
Scoop dough onto parchment paper 3 inches apart into large cookie-sized balls. Press each dough ball down into a cookie to shape (Breakfast Cookies won’t spread very much). Bake for 12-14 minutes, or just until golden brown around the edge.
Remove and let cool. Breakfast Cookies may be enjoyed immediately, or placed in an air-tight container and enjoyed within 3 days, or frozen for future easy breakfasts.
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