Step 1

Preheat oven to 350°F. Prepare a large baking sheet by covering with parchment paper.

Step 2

In a medium bowl, stir together peanut butter, applesauce, Splenda Magic Baker Sweetener, flaxseed, vanilla, salt, and cinnamon until well combined.

Step 3

Add in oats and protein powder, stirring until incorporated. Fold in cranberries and pepitas.

Step 4

Scoop dough onto parchment paper 3 inches apart into large cookie-sized balls. Press each dough ball down into a cookie to shape (Breakfast Cookies won’t spread very much). Bake for 12-14 minutes, or just until golden brown around the edge.

Step 5

Remove and let cool. Breakfast Cookies may be enjoyed immediately, or placed in an air-tight container and enjoyed within 3 days, or frozen for future easy breakfasts.