Peanut Butter and Pistachio Breakfast Cookies:

makes 24 bite-size cookies | Level | Easy

Ingredients:

1 cup all-purpose flour

1 ½ cup old-fashioned oats

1 tsp baking soda

½ tsp salt

¼ cup vegetable oil

½ cup peanut butter

½ cup honey

½ cup applesauce

1 ½ tsp vanilla extract

1 egg slightly beaten

⅓ cup pistachios chopped (or nut of choice)

½ cup peanut butter chips

This cookie is great by itself or you can turn it into a cookie sandwich by placing your favorite topping in between two cookies! I suggest an extra dollop of peanut butter and banana or some strawberry preserves for a little extra sweetness.

Photo by Meghan Rickard and Photo Concept by Madalynn Norris, age 11

Directions:

Preheat oven to 350 degrees. In a medium mixing bowl, stir together flour, oats, baking soda and salt. In a microwave-safe bowl, heat peanut butter, honey and vegetable oil for 20 seconds. Stir the softened peanut butter mixture until smooth. Add applesauce, vanilla and egg to peanut butter mixture. Slowly incorporate the dry ingredients into peanut butter mixture. Stir until combined. Add the pistachios and peanut butter chips and combine.

Using a small cookie scoop, drop tablespoon-size dollops of cookie dough onto parchment-lined cookie sheet. Spray a tablespoon with non-stick spray and use to slightly flatten cookies.

Bake for 8-10 minutes or until the ridge is slightly brown. Cool for a few minutes before serving.