The weather is finally starting to admit that fall is on its way, and the leaves are turning lovely colors of gold and amber making my desire for comfort foods, sweatshirts, legwarmers, and pumpkin flavored things completely reasonable and not at all silly. One downside to fall is the busy it brings. School has either started or is starting soon, the holiday rush is starting to settle into the backs of our minds as the stores stock up for Halloween and even Christmas (thank you Costco for that),
So today I am going to give you an amazing quick(I mean super fast) fall breakfast option you can make ahead of time. Bonus they are gluten free, low in calories and high in protein. Here is the original recipe , but of course did some light modification.
Peanut Butter Breakfast Cookie
- 3c Quick oats (gluten free, so I used Bob’s Red Mill)
- ½c Packed brown sugar
- ½c Milk
- 2 Tbsp Melted butter or butter substitute (I use my favorite coconut oil)
- 2 Eggs
- 2 tsp Baking powder (gluten free)
- 1 pinch Salt
- 2 tsp Vanilla extract
- ½c Peanut butter or peanut butter substitute
- ½c to 1c Dried cranberries
- Put everything in a bowl (not in any particular order) and mix with hand mixer on medium speed until everything is combined. Turn your oven on to 350° F.
- Scoop about 1Tbsp of cookie mix, lightly shape into a ball, and place on cookie sheet about an inch or so apart.
- Bake for 11-12 minutes. When you take them out of the oven let them cool on the cookie sheet for at least 5 minutes before trying to transfer them onto a cooling rack or they will fall apart. What I do is have a second baking sheet ready and just alternate between the two until all of my cookies are finished baking.
This yields about 39 cookies at 69 cal each with 2g protein, and only 3g sugar per cookie, so when you are running out the door to conquer your busy day, you can reach for one of these and feel proud of yourself for eating a cookie.