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These were good cookies. I admit I made a few changes just for my family's preferences. I used natural peanut butter, oat bran instead of wheat germ, spelt flour instead of whole wheat flour, and I ground the oatmeal into a flour because my children do not like the texture of oatmeal in cookies. I didn't use splenda either. I did add in mini chocolate chips instead of the raisins because my kids don't like raisins either. I might try adding chopped almonds next time. I really like this recipe and feel much better about my kids eating this instead of store bought cookies!

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supersweetums January 18, 2012

Mmmmm just doesn't begin to cover it. I made them exactly as you specified except for adding about a 1/2 cup of chopped walnuts...like they needed any more fiber! LOL! They are so tasty, moist, and filling. I'll most definitely be making these again.

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Patti C February 19, 2010

This is an excellent breakfast cookie! I made this for my MOPS group (about 40 moms) and they had to ask from the microphone who brought the cookies so they could get the recipe. It is now being passed along to all of them. So a big THANKS to you Mandus! This is the first time I've made a "breakfast" cookie and found it very easy. I used sugar and not Splenda, regular rolled oats, a big shake more of cinnamon, and 1/2-3/4 cup of chopped toasted almonds I had on hand and trying to use up. Yumminess!! :.)

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JoeyGirl April 02, 2009
Healthier Apple Peanut Butter Breakfast Cookies