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Peanut Butter Breakfast Cookies
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5 from 2 votes

Peanut Butter Breakfast Cookie

Ingredients

  • 1 egg
  • 1 cup dates, pitted (Medjool preferred)
  • 1 cup peanut butter*
  • 1/4 cup dried apricots
  • 1/4 cup shredded, unsweetened coconut

Instructions

  • Place 1 egg & 1c pitted dates in a blender or food processor. Blend until smooth (3-4 minutes).
  • Add in 1c peanut butter, blending until mixed through. Stir in ¼c chopped dried apricots & ¼c shredded coconut.
  • Drop by spoonfuls (best to use a 1.5T ice cream scoop) onto an oiled baking sheet.
  • Bake in 325 F oven for ~12-15 minutes.

Notes

*Note: read all ingredient lists: avoid added sugars.  Look for single ingredient peanut butter (or peanuts + salt). For Paleo version use almond or cashew butter.