Peanut Butter Bran Cookies Recipe

Name: Peanut Butter Bran Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsweetened applesauce; ½ cup Splenda brown sugar blend; 1 egg; ½ cup peanut butter; 1 tablespoon vanilla; 1 tablespoon cinnamon; 1 cup whole wheat flour; ¾ cup oat bran; ¾ cup wheat bran; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ⅓ cup peanut butter chips; ⅓ cup chocolate chips; ¼ cup almonds; ½ cup flax seed meal

Servings: persons

½ cup unsweetened applesauce
½ cup Splenda brown sugar blend
1 egg
½ cup peanut butter
1 tablespoon vanilla
1 tablespoon cinnamon
1 cup whole wheat flour
¾ cup oat bran
¾ cup wheat bran
¾ teaspoon baking powder
¼ teaspoon baking soda
⅓ cup peanut butter chips
⅓ cup chocolate chips
¼ cup almonds
½ cup flax seed meal

1
Preheat oven to 350F.
2
Mix apple sauce with sugar.
3
Add egg, mix well.
4
Stir in peanut butter and vanilla; beat until smooth.
5
Add remaining dry ingredients(except chips and nuts); mix well.
6
Divide dough into two, mix half batch with peanut butter chips; the other half with chocolate chips and almonds.
7
Drop by tablespoons onto ungreased cookie sheet.
8
Bake 10-12 minutes or until golden brown.
9
Do not overbake to maintain chewy texture.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup unsweetened applesauce, ½ cup Splenda brown sugar blend, 1 egg, ½ cup peanut butter, and more.

Yes, Peanut Butter Bran Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Bran Cookies

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