Peanut Powered Breakfast Cookies
1 cup all-purpose flour*
¼ cup oat bran
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
½ cup creamy peanut butter (room temp)
½ cup unsweetened applesauce
¼ cup nonfat plain Greek yogurt
¼ cup nonfat milk
1 cup packed dark brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
½ cup (2 ½ ounces) chopped dry roasted unsalted peanuts
2 cups oats*(I used 1 cup quick-cooking and 1 cup old-fashioned)
½ cup dried cherries
Raspberry jam or preserves*
Preheat oven to 350°F. Coat two baking sheets with cooking spray and set aside. In a medium bowl, sift flour, oat bran, cinnamon, baking soda and salt. In a large bowl, peanut butter, applesauce, yogurt and milk until smooth and creamy. Add brown sugar and stir to combine. Add eggs and vanilla and stir until incorporated. Add flour mixture to peanut butter mixture and begin to combine with a mixing spoon for just a few strokes. Add oats, peanuts and cherries and mix carefully just until the dry ingredients are moistened, taking care not to over-mix. Cover bowl with plastic wrap and refrigerate 30 minutes. For each cookie, drop ¼-cup of batter on baking sheet, leaving 2-inches of room between and all around each one. Using clean hands, press down on the top of each cookie gently to slightly flatten each. *Or flatten slightly, then press thumb in center and fill with raspberry jam.
Bake until a toothpick inserted in/near center of several cookies comes out clean, about 15-18 minutes. Cool cookies on sheet for a couple minutes, then remove to a wire rack to cool completely.
Makes about 16 cookies.
*Kim used a measuring teaspoon to make thumbprint, and then 1 teaspoon of jelly/jam.
*Kim also added an additional 1 tablespoon flour and 2 tablespoons oats to entire recipe.
Recipe by nationalpeanutboard.org and Toby Amidor with adaptations by culinary dietitian Kim Galeaz