Friday, April 29, 2011

Buggy's Peanut Butter Breakfast Cookies

Easy and tasty nutrition for on the go calorie conscious eating anytime! The variations on the following recipe are endless, to find out the calories of any of your changes, click on the link to Calorie Count and search their free database for calories for ingredients like raisins, grated carrot, nuts, chocolate chips, etc. Please see the Notes section below for ingredient substitutions.

The nutrition facts for this great recipe are at Calorie Count!

Carrot Breakfast Cookies to left, Pumpkin to the right!
Peanut Butter Breakfast Cookies

18 servings


1 1/4 cups date sugar
3/4 cup brown rice syrup
2 tbsp canola oil 
10 ounces prune puree
4 egg whites
1 tsp vanilla
3 cups oats  
2 cups bran***
1/4 cup flax seed, ground  
2 cups flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup peanut butter


Preheat oven to 350 F.

Coat cookie sheets with non stick cooking spray.

Combine sugar, syrup, oil, plums, egg whites, peanut butter and vanilla.

Add oats, bran, flax seed, flour, baking soda, baking powder and salt.

Drop 1/2 cup at a time onto prepared cookie sheets.

Bake for 20 minutes or until light golden.


Some ingredients may not be readily available where you live. Below are some well tested substitutions -
Substitute brown sugar for the date sugar (raw sugar would probably work fine, too - let me know if anyone tries this).  
Use honey in place of the brown rice syrup.  
Prune puree is easily acquired in the baby food section at the store, OR you can use applesauce instead.
*** "2 cups bran" means wheat germ.  Or you can use oat bran with equal success.

These delectable breakfast cookies freeze beautifully!


  1. These really are wonderful! and also like they say freeze great. I used Raw sugar and it tasted great.

  2. I'm so glad you enjoy them, They are a big hit in my home as well. Which reminds me I really should make some pumpkin ones this weekend. As follows: