Friday, April 10, 2009

Friday Food Fun- Breakfast Cookies


Anyone who knows me knows I love cookies. This is a great recipe for “healthy” cookies. It’s from Hungry Girl. I think they are a little high maintenance.. but they really are great….. Mr Produce loved them,.. I had to make them AGAIN last tonight! And Ms D from work loved them too. (see pic) They are a good source of fiber!

Grab ‘n Go Breakfast Cookies
½ C regular oats (not instant)
6 tbsp whole-wheat flour
¼ C Fiber One Bran Cereal (ground to a breadcrumb-like consistency in a blender or food processor)
¼ C Splenda no calorie sweetener (granulated)
2 tbsp brown sugar (not packed)
2 tsp Coffee-mate Sugar Free French Vanilla powdered creamer
½ tsp baking powder
½ tsp cinnamon
1/8 tsp salt
1/3 C Gerber Peaches (or other brand baby food)
¼ C canned pure pumpkin
¼ C fat-free liquid egg substitute (like egg-beaters)
1 tbsp Craisins
1 tbsp golden raisins

Oven 375º
Chop raisins and craisins into small pieces, set aside
In Mixing bowl, combine oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon and salt. Mix well.
In a separate bowl, dissolve Coffee-mate into 2tbsp. hot water. Add all other wet ingredients (peaches, pumpkin, egg substitute) Mix well.
Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don’t all stick together.

Spray a large baking pan with nonstick spray (or use parchment paper or a silpad). Spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of the spoon. Cook 12-14 minutes (unti tops of the treats are just slightly crispy).

1 cookie = 154 calories, 1.5g fat, 32g carbs, 5g fiber, 10.5g sugars, 5g protein







4 Wonderful People Who Commented:

Kiurious said...

Those sound pretty yummy, but I think I would use real sugar. I'm not a fan of www.myaspartameexperiment.com really not a fan.

carmen said...

Mmmmmm...sounds yummy and filling!!

Lisa said...

true about splenda, infact the second time i made it I used 1/2 as much Splenda and 1/2 as much brn sugar! Still sweet. You could cut out the Splenda all together and it would still tase good.

Sue said...

I like the look of those cookies. I enjoy the kind of fiber-laden, non-sweet variety.

=)