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Breakfast Cookies diabetes friendly recipe

Breakfast Cookies

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Makes 16 cookies Calories 190 Prep Time 10 minutes Total Time 25 minutes Made with Splenda® Magic Baker™ Sweetener

Instructions

  1. Preheat oven to 350°F. Prepare a large baking sheet by covering with parchment paper.
  2. In a medium bowl, stir together peanut butter, applesauce, Splenda Magic Baker Sweetener, flaxseed, vanilla, salt, and cinnamon until well combined.
  3. Add in oats and protein powder, stirring until incorporated. Fold in cranberries and pepitas.
  4. 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.
  5. 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.

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