Recipe: Healthy Breakfast Cookies

Mrs. Fields Secrets Breakfast Cookies
How many times have you wanted to start the day with a cookie in your hand? It seems like a cookie for breakfast is the ticket to a surprisingly wonderful day, and it is! Today’s recipe is not only a delicious cookie, but a healthy, energy-rich, low-fat meal. These cookies are loaded with whole grains, fiber, vegetables, fruit, nuts and tons of flavor! It’s sooo much better than a granola bar, and you can giggle with mischief knowing that you’re having cookies for breakfast!

Breakfast Cookies
adapted from Ellie Krieger

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup bran cereal flakes
2 tablespoons flax seed
1/3 cup dried cranberries
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Preheat oven to 350 degrees. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, flax seed, cranberries and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using 2 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely. Yields 18 cookies.

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