Snack

Breakfast cookies/bars is for Snack.

Breakfast cookies/bars takes several minutes to prepare.

Breakfast cookies/bars takes several minutes to cook.

Breakfast cookies/bars makes 15 servings.

The ingredients for Breakfast cookies/bars are:

1.25 cup Bob?s Red Mill Gluten Free 1 to 1 Baking Flour (by DEX82DAX)
0.75 cup Quaker Oats Old-Fashioned Rolled Oats
1 tsp Cinnamon, ground
.5 tsp Baking Soda
.5 tsp Baking Powder
.25 tsp Salt
.25 cup Butter, salted
.25 cup Peanut Butter, smooth style, with salt
.75 cup, unpacked Brown Sugar
2 tbsp Honey
1 serving Egg - Large (1 egg)
1 tsp Vanilla Extract
.5 cup, sliced Almonds
0.25 cup Pepitas (Pumkin Seed Kernals)
1 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
0.25 cup Cranberries, dried, sweetened (craisins)

Here is how you make Breakfast cookies/bars:

Preheat oven to 350 degrees, grease baking sheets. whisk together dry ingredients and set aside. In another bowl beat butter, peanut butter, brown sugar and honey till smooth. Add egg and vanilla and beat until combined. Add flour mixture and stir until just combined. Gently mix in almonds, pumpkin seeds, flaxseeds and cranberries. Roll dough into balls (about 2 Tbsp) 1" apart, flatten cookie slightly. OR put dough in 13x9 inch dish for squares. Bake until golden brown, about 10 minutes (longer for squares). Cool 5 min. Makes 15-20 cookies. *can use almond butter instead of PB.Serving Size: makes 15-20 squares or cookiesNumber of Servings: 15Recipe submitted by SparkPeople user JEND17.

The nutritional information for Breakfast cookies/bars is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 193.0

• Total Fat: 8.7 g
• Cholesterol: 22.6 mg
• Sodium: 156.3 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 2.0 g
• Protein: 4.3 g