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    You are in: Home / Recipes / Breakfast Cookies Recipe
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    Breakfast Cookies

    1/2 Photos of Breakfast Cookies

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    MKA from Cincy's Note:

    A good substitute for muffins or breakfast bars - full of flavor and whole grains!

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    Ingredients:

    Serves: 24

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Combine peanut butter and butter and beat on medium with an electric mixer.
    3. 3
      Add brown sugar; beat until combined.
    4. 4
      Add egg and vanilla; beat until combined.
    5. 5
      Add banana, baking soda & salt; beat until combined.
    6. 6
      Add flour & wheat germ, a little at a time, and beat until combined.
    7. 7
      Stir in rolled oats, dried fruit and chocolate chips (if using) by hand.
    8. 8
      Using a 1/4-cup scoop, scoop dough onto cookie sheet and flatten into 3" circles with bottom of glass.
    9. 9
      Bake for 15 minutes or until edges are light brown.
    10. 10
      Cookies can be frozen until ready to eat - microwave for 20 seconds to thaw.

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    Ratings & Reviews:

    • on September 28, 2010

      55

      My daughter LOVED these. I'm buying more bananas today to make her some since this batch was for my nephew's care package. If you like a crisper cookie, make sure you bake them longer. As written, they are more like cake, but still easier to eat on the run than a muffin.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Breakfast Cookies

    Serving Size: 1 (49 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 171.7
     
    Calories from Fat 68
    39%
    Total Fat 7.6 g
    11%
    Saturated Fat 3.2 g
    16%
    Cholesterol 18.9 mg
    6%
    Sodium 109.4 mg
    4%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 1.9 g
    7%
    Sugars 11.6 g
    46%
    Protein 4.2 g
    8%

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