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Breakfast Cookies
10 prep time
15 min cook time
12servings
Recipe by
Splenda®
Photo by
Splenda®
How to Make Breakfast Cookies
A cookie for breakfast may seem taboo but not when it comes to these breakfast cookies. They are packed full of heart-healthy nutrients including omega-3s, fiber, and magnesium. Zero-calorie Splenda® Magic Baker™ Sweetener, creamy peanut butter, tart cranberries, and crunchy pumpkin seeds come together to deliver an exceptional mix of flavors and textures. Enjoy as part of a balanced breakfast or as a snack to keep you energized throughout the day!
10 prep time
15 min cook time
12servings
1 cookie
Print Recipe >
Step-By-Step Instructions:
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Preheat oven to 350 degrees F. Prepare a large baking sheet by covering with parchment paper.
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In a medium bowl, stir together peanut butter, applesauce, Splenda Magic Baker Sweetener, flaxseed, vanilla, salt, and cinnamon until well combined.
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Add in oats and protein powder, stirring until incorporated. Fold in cranberries and pumpkin seeds.
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Scoop dough onto parchment paper 3 inches apart into large cookie-sized balls. Press each dough ball down into a cookie to shape (they won’t spread very much). Bake for 12–14 minutes, or just until golden brown around the edge.
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Remove and let cool. They may be enjoyed immediately, placed in an air-tight container and enjoyed within 3 days, or frozen for future easy breakfasts.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
12 Servings
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Serving Size
1 cookie
- Amount per serving Calories 270
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Total Fat
12g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 180mg
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Total Carbohydrate
33g
- Dietary Fiber 6g
- Total Sugars 7g
- Added Sugars 3g
- Protein 11g
- Potassium 230mg
- Phosphorous 235mg
Ingredients
reduced-fat peanut butter
1 cup
unsweetened applesauce
1 cup
Splenda® Magic Baker™ Sweetener
1/2 cup
ground flax seed
2 tbsp
vanilla extract
1 tsp
kosher salt
1/4 tsp
ground cinnamon
1 1/2 tsp
quick cooking oats
2 cup
vanilla protein powder
2 scoops
dried reduced-sugar cranberries
1/2 cup
pumpkin seeds
1/2 cup
Reviews & Ratings
Easy and Yummy!
I don't like peanut butter, so I used almond butter instead. This was a delicious substitute! I used a bit more cranberries and pumpkin seeds than what the recipe listed. The texture is soft and chewy. Although it didn't look like the pictures, the cookie did look like it was purchased from a bakery.
The recipe was concise and easy to understand. The only thing I didn't really understand is what is considered a "scoop" when putting the dough on a cookie sheet. I used a 1/4 cup per cookie and it yielded 13 cookies, so that's close enough.
Ok, the areas of improvement...
I'm not sure how I feel about the artificial sweetener in the recipe. I'm using it because I am pre diabetic and want to reverse it before it progresses to diabetes. Although the cookie is delicious, the artificial sweetener aftertaste is not so pleasant. Maybe I'll acquire the taste for artificial sweetener after using it for a while.
The recipe suggests freezing the cookies if you don't eat them within three days, but it doesn't tell you for how long. Nor does it tell you how to defrost to prevent texture changes. I'm not a cook at all, so getting more detailed guidance in the recipes is super important.
I'll end with this. While the ingredients are expensive, I'll definitely bake these cookies again. Since I'll be the only person eating them, I'll need to get an airtight container to freeze them.