Peanut Butter Apricot Cookies
30 mins (prep 15, cooking 15)
15 ingredients
9 servings
I made these to grab as a healthy and YUMMY breakfast. I've gotten into the habit of dippng dried apricots in peanut butter; this is my portable version! They can also be made vegan by using an egg substitute for the eggs.

Categories:  pasta,-rice-and-grains , <-30-mins , north-american , american , breakfast , brown-bag , healthy , vegetarian , to-go... , cookie-and-brownie , time-to-make , dessert ,
Share on Newzsocial



Serving Size (67.45 g)
Servings 9
Amount per Serving
Calories 221.35 Calories from Fat 31.95
% Daily Value *
Total Fat 3.55g 49.11%
Saturated Fat 0.57g 25.46%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 273.19mg 102.45%
Total Carbohydrate 48.98g 146.93%
Dietary Fiber 3.45 g 124.15%
Sugars 40.25 g %
Protein 3.86g 69.52%
Vitamin A 949.4IU% Vitamin C 0.33mg%
Calcium 67.55mg% Iron 1.43mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
flax seed meal