I have switched to low carb diet recently so that is why considerably reduced my grain intake; it’s hard to manage initially but after few days your body gets used to it. Also, make sure to balance your nutrition by increasing your protein, vegetable, and healthy fat intake. But that doesn’t mean that I can not enjoy cookies once in a while; especially when I am altering my diet on weekends. These peanut butter breakfast cookies are whole grain, all-natural and refined sugar-free. I have used egg and honey in this recipe, but you can easily substitute those ingredients with flax-egg and your favorite sweetener if you are looking for a vegan peanut butter cookie option.
This cookie recipe is pretty easy too. All you need is one large mixing ball and 15-20 minutes for preparation and 10-12 minutes of bake time. I have used rolled oats for this recipe, but you are looking for smooth texture then you can go for quick oats. I personally don’t prefer quick oats for some recipes as I like a little grainy texture for my breakfast cookies. Also, quick oats are processed so if you are looking for a healthier option than simple old-fashioned oats can be your take.
Also, the addition of nuts, dried fruits, and seeds made this recipe healthier; you can add any nuts or dry fruits of your choice. You can also skip them too, but these nuts and seeds make peanut butter cookies crunchy and yummy and perfect for mid-afternoon snack option with many health benefits.
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