Healthy Breakfast Cookie Recipe


Cookies for breakfast? Yes, it is possible to start the day with cookies as long as they are made of healthy ingredients like whole wheat, oatmeal, wheat germ, peanut butter, eggs, fruits, vegetables and nuts.

I know it’s cliche, but for most people, a healthy breakfast is important to get the day started right. What you eat for breakfast can set the tone for how you feel all day. Studies show that a good breakfast with protein and fiber can improve metabolism and have a positive impact on the eating choices the rest of the day, resulting in a slimmer, healthier, more productive you!

healthy breakfast cookies could be the perfect solution for breakfast captain. They are quick, easy, tasty and portable. No time for breakfast? With a plate of healthy breakfast cookies on the table or a bag of individually wrapped himself in the freezer, you can just grab one and go.

I like to enjoy one with a piece of fruit and a little plain organic Greek yogurt for a completely satisfying breakfast.

Peanut Butter Breakfast Cookies Recipe

makes about 2 dozen cookies

Packed with the added punch of protein from the peanut butter, these healthy cookies satisfying. Perfect for a quick breakfast on the go, especially when you add a piece of fruit. They are good with almond butter and almonds too.

1/2 cup butter, softened

1 cup peanut butter

1 cup packed brown sugar

2 teaspoon vanilla

2 large eggs

1/3 cup water

1 cup all-purpose flour

1 cup whole wheat flour

2 cups quick cooking oats

1/2 cup wheat germ

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoon baking soda

1 cup raisins or Crain

Preheat oven to 350F degrees. Line a baking sheet with parchment paper or lightly grease them.

In a large bowl beat together butter, peanut butter, brown sugar and vanilla with electric mixer until creamy. Beat in the eggs and water.

In a medium bowl stir together flour, oats, wheat germ, salt, cinnamon and baking soda. Mix the flour mixture in peanut butter mixture. Stir in raisins.

Drop of ice scoopfuls (or 1/4 cup measuring cupful) 2 1/2 inches apart on a greased cookie sheet. Flatten slightly.

Bake for 18 to 20 minutes until golden but still soft.

Remove from oven and cool on cookie sheet for 2 minutes, then transfer to a cooling rack to cool completely.