Peanut Butter & Jam Breakfast Cookies

10 mins

Nutritional info

kcal

235.7

protein

7 g

carbs

24.6 g

fats

13.4 g

fiber

2.5 g

Coconut Oil

14

Peanut Butter

180

Egg × 2

Vanilla Extract

2

Honey

85

Oatmeal

40

Wheat Flour

40

Baking Powder

2

Flax Seeds

35

Jam

90

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Ingredients

14ml Coconut Oil
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3/4 cup Peanut Butter
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2 Egg
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2g Vanilla Extract
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85g Honey
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40g Oatmeal
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40g Wheat Flour
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2g Baking Powder
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35g Flax Seeds
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90g Jam
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Cooking instructions

Step 1

Heat oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.

Step 2

Melt coconut oil in a large bowl. Stir in the peanut butter, eggs, vanilla and honey until smooth.

Step 3

Add the rolled oats, flour, baking powder and ground flax. Mix until completely combined.

Step 4

Scoop out 1/4 cup portions and shape them on the baking sheet into a round cookie with an indent in the middle.

Step 5

Spoon in 1 tablespoon of jam in the center of each cookie.

Step 6

Bake for 13-15 minutes, until edge around the bottoms start to brown.

Step 7

Cool completely before storing away for 3-4 days in a sealed container.

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