PB & J Overnight OatsProtein Pikelets
Normally I wouldn’t encourage you to eat cookies for breakfast. But that was until I created these bad boys! These breakfast cookies contain only the healthiest of ingredients (think oats, fruits & seeds) and are sweetened naturally with honey & cranberries so no sugar is needed! You’ll never get bored with these cookies as you’re able to completely customize them so be sure to experiment with a variety of seeds, nuts and fruits!
Made in a muffin pan yet with the consistency of a cookie, these homemade vegan breakfast cookies are perfect as a quick breakfast on the run, a grab and go snack or even a guilt free dessert option too.
Recipe Makes 12
Serving Size = 2 Cookie
Combine PB2, coconut oil and honey in a large mixing bowl and stir together until smooth
Pour all other ingredients into the mix and stir until combined and evenly coated
Using a spoon, scoop mixture into muffin baking trays or baking trays lined with parchment paper, I use the muffin trays so that the cookies are all evenly rounded
Bake for approximately 15 minutes and until edges are lightly browned
Allow cookies to cool on a baking sheet before moving to an air-tight storage container
Calories 200 | C20g | F10g | P5g