| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 12 to 15 cookies |
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 12 to 15 cookies |
Ingredients
- 2 cups creamy peanut butter
- 1 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 1/2 cup roasted and salted pepitas
- Greek yogurt, optional
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes.
- Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using.
Nutrition Facts
| Serving Size | 1 of 13.5 servings |
| Calories | 369 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 12 g |
| Cholesterol | 28 mg |
| Sodium | 22 mg |
| Serving Size | 1 of 13.5 servings |
| Calories | 369 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 12 g |
| Cholesterol | 28 mg |
| Sodium | 22 mg |
Reviews
Love these cookies, I used almond butter and cut the sugar to 3/4 cup. I have also made them with peanut butter as well. Both are delicious .
Mmmmmm!! I love cookies for breakfast! These are quick and easy and delicious! I made mine vegan by substituting aquafaba for the eggs.
Tried these cookies today. They were a big hit with my family. Will definitely make again and again.
Make these for my son’s 4:30 am college pre-workouts. Love them.
I began making these just for myself for breakfast, but my boys were skeptical. However when I encouraged them to try the cookies they were hooked. These are great for when we are on the go when we are short on time due to sports and pta activities. Now I can’t make them often enough. Big winner for my family! Thanks, Katie!!
These were so easy to make and very delicious while being healthy as well. I used chunky peanut butter. I also make them slightly smaller than the recipe calls for.
These were so yummy! I substituted walnuts for pumpkin seeds and had to cook a little longer then recommended but very good and filling!
Delicious with your first cup of coffee in the morning. The family loved them.
So good! They are a new favorite breakfast option in my family.
These are delicious, and very easy to make. Love them as a morning snack.