Friday, December 28, 2012

Breakfast Cookies!

  I recently found a great recipe for breakfast cookies from Ellie Krieger, who's a healthy cook on the Food Network.  These are so yummy!  I actually take out the sugar and put a tablespoon or two of agave or honey.  The best part about these cookies are that the are really customizable, but the bran flakes are mandatory--they keep the cookie moist.

So yummy and healthy--enjoy!

 Ellie Krieger's Breakfast Cookies
  • 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 (or grated carrots, applesauce, pumpkin, or pear baby food--basically something fruit/veggie based to give it moisture
  • 1 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup bran cereal flakes
  • 1/3 cup raisins
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped
  • Anything else you want to add! I add a little chocolate chips, wheat germ, ground flax, and coconut.

Directions

Place rack in center of oven and preheat oven to 350 degrees F.

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, raisins 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 between 3 to 4 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.

Per cookie (12): Calories: 189; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 24 grams; Sugar: 11 grams; Fiber: 2 grams; Cholesterol: 21 milligrams; Sodium: 125 milligrams



1 comments:

Larissa Nelson said...

Oh these sound yummy! I will have to try them...

 

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