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    You are in: Home / Recipes / Apple Peanut Butter Breakfast Cookies Recipe
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    Apple Peanut Butter Breakfast Cookies

    Average Rating:

    3 Total Reviews

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    • on August 23, 2009

      I made these this afternoon for the school week.. VERY GOOD! FYI: Don't eyeball ingredients - and measure carefully! Good flavor, nutty, sweet but not overly so and packed with energy!

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    • on February 16, 2012

      Great tasting recipe! Outside crunchy, inside soft. Changed recipe a little bit. Used plain vegetable shortening. Instead of 1 medium granny smith apple finely grated, I used 1/3 cup unsweetened applesauce. 1 medium carrot = 1/3 cup shredded twice (did not grate). I used sweetened coconut flakes. While beating creamy batter, in 2nd bowl, I combined oats, raisins (not golden variety), applesauce, carrot and coconut. I blended thoroughly before stirring into batter. Cooled cookies on cooling racks for an hour or so then bagged in preparation of giving them away. This recipe rates 5 stars, however, I gave it 4 since I made changes. Enjoy your "meal on the run." Thanks, Tish, for sharing this with us.

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    • on August 11, 2008

      I substituted Flax for half of the butter and Splenda for baking for part of the sugar and applesauce for some of the butter, and it turned out fantastic! Our cookies were chewy (not hard at all) and tasty to all who tried them. I made up a big batch and froze the extras until I had time to eat them, and they were great as a quick to grab snack. I did grate up an apple for this route, but will probably just use unsweetened applesauce for future batches.

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    Nutritional Facts for Apple Peanut Butter Breakfast Cookies

    Serving Size: 1 (1648 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1312.9
    Calories from Fat 640
    Total Fat 71.1 g
    Saturated Fat 15.4 g
    Cholesterol 74.4 mg
    Sodium 625.7 mg
    Total Carbohydrate 156.6 g
    Dietary Fiber 10.7 g
    Sugars 92.4 g
    Protein 23.8 g


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