Cookies for breakfast? Yes, these protein-packed treats are a great start to the day with a glass of milk or yogurt and fresh fruit.
- 175 g (2/3 cup) crunchy peanut butter (with no added sugar)
- 50g (¼cup) unsalted butter, at room temperature
- 50g (¼cup) golden caster (superfine) sugar
- 40g (3tbsp) light brown sugar
- 1 egg, lightly beaten
- 125g (1 cup) self-raising flour
- 50g (2 cups) cornflakes, lightly crushed
Preheat the oven to 180°C (375°F / gas mark 5)
Line two baking sheets with baking parchment. Place the peanut butter and butter in a large bowl and beat together until well-mixed and creamy. Add the sugars and beat again. Gradually add the egg, a little at a time, beating well after each addition. Sift over the flour and mix to a stiff dough.
Put the crushed cornflakes on a plate. Roll the cookie dough into walnut-sized balls, then roll in the cornflakes to coat. Place on the prepared baking sheets, spacing them slightly apart, then flatten them a little with the palm of your hand (this will stop them rolling off the sheet!).
Bake for 10-12 mins until firm, then remove from the oven and transfer to a wire rack to cool. Serve two or three cookies with a glass of milk, a smoothie or a small bowl of yoghurt and fresh fruit. You can store them in an airtight container for up to a week
Making your own peanut butter is quick and easy. Blend 175g (2/3 cup) unsalted roasted shelled peanuts for a few seconds in a blender or food processor, until roughly chopped. Drizzle 2tbsp of groundnut or sunflower oil over the top and add a small pinch of salt, if liked. Process for about 30 secs for crunchy peanut butter and 1-2 mins for smooth.