High Energy Peanut Butter Breakfast Cookies
If you’re on the lookout for a breakfast treat that’s not only delicious but also packed with energy, you’ve landed in the right place! These High Energy Peanut Butter Breakfast Cookies are the perfect way to kickstart your morning or enjoy a midday snack. They combine the nutty goodness of peanut butter with the heartiness of whole wheat pastry flour and oats, creating a delightful cookie that will keep you fueled throughout the day. Plus, they’re so easy to whip up that you’ll want to make them every week!
The Upside of High Energy Peanut Butter Breakfast Cookies
There are countless reasons to adore these cookies. Not only do they taste divine, but they are also loaded with wholesome ingredients that provide a great source of energy. The combination of oats and whole wheat flour offers dietary fiber, while the peanut butter delivers protein and healthy fats. What’s more, the addition of chocolate chips and pretzels adds a delightful crunch and sweetness, making them irresistible. Whether you’re heading out the door or relaxing at home, these cookies will satisfy your cravings and keep you energized.
Ingredient Notes
- Whole Wheat Pastry Flour: A light flour that adds nutrients without being overly dense.
- Old Fashioned Rolled Oats: Great for texture and fiber; they help keep you full longer.
- Baking Soda: This is what helps your cookies rise and gives them a chewy texture.
- Salt: Enhances flavor; a little goes a long way!
- Unsalted Butter: At room temperature for easy mixing; you can substitute with coconut oil for a dairy-free option.
- Granulated White Sugar and Brown Sugar: Together, they add the perfect amount of sweetness and moisture.
- Creamy Peanut Butter: The star of the show! Use your favorite brand, but ensure it’s smooth for easy mixing.
- Large Eggs: They bind the mixture together and provide moisture.
- Vanilla Extract: Adds depth of flavor; don’t skip it!
- Chocolate Chips: Use milk chocolate or semi-sweet, depending on your preference.
- Broken Stick Pretzels: Adds a wonderful crunch and slight saltiness to balance the sweetness.
- Extra Chocolate Chips and Pretzel Pieces: Optional, but they make for a beautiful presentation on top!
Cook’s Kit
- Mixing Bowls: You’ll need a couple of sizes for mixing dry and wet ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to perfect cookies.
- Baking Sheet: Line with parchment paper for easy cleanup.
- Electric Mixer: Makes creaming butter and sugar easier, but you can use a whisk and elbow grease if you prefer!
- Spatula: For folding in the chocolate chips and pretzels.
Step-by-Step: High Energy Peanut Butter Breakfast Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 1 cup of whole wheat pastry flour, 1 cup of old fashioned rolled oats, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined.
Step 3: Cream Butter and Sugars
In another bowl, cream together 1 cup of unsalted butter (at room temperature), ½ cup of granulated white sugar, and 1 cup of packed brown sugar using an electric mixer until it’s light and fluffy. This should take about 3-4 minutes.
Step 4: Add Peanut Butter, Eggs, and Vanilla
Add in 1 cup of creamy peanut butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until everything is well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix!
Step 6: Fold in Chocolate Chips and Pretzels
Gently fold in 1 cup of chocolate chips and 1 cup of broken stick pretzels with a spatula, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. If desired, sprinkle extra chocolate chips and pretzel pieces on top for a decorative touch.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a little soft, but they will firm up as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your High Energy Peanut Butter Breakfast Cookies with a glass of milk or your favorite morning beverage!
Variations by Season
- Fall: Add 1 teaspoon of pumpkin spice for a seasonal twist!
- Winter: Incorporate dried cranberries and walnuts for a festive flavor.
- Spring: Use white chocolate chips and add chopped strawberries for a fresh taste.
- Summer: Swap pretzels for crushed graham crackers for a s’mores-inspired treat.
Cook’s Notes
- Make sure your butter is at room temperature for easy creaming.
- If you prefer a crunchier cookie, bake them a minute or two longer.
- You can use natural peanut butter, but it may make the cookies a bit more crumbly.
- Feel free to experiment with other mix-ins like nuts or dried fruits!
Save for Later: Storage Tips
Store your High Energy Peanut Butter Breakfast Cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag for up to three months. Just thaw them before enjoying, and they’ll taste as good as fresh!
Common Questions
Can I make these cookies gluten-free?
Yes! Substitute the whole wheat pastry flour with a gluten-free all-purpose flour blend for a gluten-free version.
What can I substitute for the peanut butter?
If you have a nut allergy, you can use sunflower seed butter or a soy nut butter as a great alternative.
Can I add protein powder to these cookies?
Absolutely! You can replace some of the flour with your favorite protein powder for an extra boost. Just adjust the liquid slightly if necessary.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and firm in the center. Remember, they will continue to firm up while cooling on the baking sheet!
Cook This Next
- Mini Peanut Butter Cookies – Perfect for when you need a smaller treat!
- Peanut Butter Yogurt Dip – A delicious pairing for fresh fruits!
- Pumpkin Oatmeal Chocolate Chip Cookies – Another seasonal favorite to enjoy!
The Takeaway
These High Energy Peanut Butter Breakfast Cookies are a fantastic way to blend nutrition with indulgence. They’re perfect for busy mornings or as a post-workout snack, proving that cookies can be both delicious and wholesome. With their delightful flavor and hearty ingredients, these cookies are sure to become a staple in your home. So grab your mixing bowls and get ready to enjoy a cookie that’s truly energizing!
High Energy Peanut Butter Breakfast Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together whole wheat pastry flour, old fashioned rolled oats, baking soda, and salt until well combined.
- In another bowl, cream together unsalted butter, granulated white sugar, and packed brown sugar using an electric mixer until light and fluffy.
- Add in creamy peanut butter, eggs, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in chocolate chips and broken stick pretzels with a spatula.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure butter is at room temperature for easy creaming.
- Bake longer for a crunchier cookie.
- Natural peanut butter may yield crumbly cookies.
