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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 105.1
  • Total Fat: 4.8 g
  • Cholesterol: 12.3 mg
  • Sodium: 43.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.0 g

View full nutritional breakdown of The Breakfast Club Cookie (Trail Mix Cookie) calories by ingredient
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The Breakfast Club Cookie (Trail Mix Cookie)



Introduction

Recipe by Christina Marsigliese, of her FormV Artisan blog:

http://www.christinamarsiglie
se.com/2011/04/breakfast-trail-mix-coo
kie.html?showComment=1303331340444#c48
02549664384725680

Healthy enough to use as part of a balanced breakfast, or as a snack or dessert!
Recipe by Christina Marsigliese, of her FormV Artisan blog:

http://www.christinamarsiglie
se.com/2011/04/breakfast-trail-mix-coo
kie.html?showComment=1303331340444#c48
02549664384725680

Healthy enough to use as part of a balanced breakfast, or as a snack or dessert!

Number of Servings: 30

Ingredients

    1 cup all-purpose flour
    1/4 cup whole wheat flour
    3/4 cup rolled oats
    1 tsp cinnamon
    1/2 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp salt
    6 T. unsalted butter, room temperature
    3/4 cup packed light brown sugar
    2 1/2 T. honey
    1 large egg
    1 tsp pure vanilla extract
    1/2 cup whole almonds
    1/3 cup sunflower seeds
    2 T. flax seeds
    1/4 cup raisins
    1/4 cup dried cranberries

Directions

Preheat oven to 350 degrees F. Line baking [two large]* baking sheets with parchment paper and set aside.

In a medium bowl, whisk together both flours, oats, cinnamon, baking soda, baking powder and salt until evenly blended; set aside.

In a large bowl, beat together butter, sugar and honey until smooth and creamy using an electric hand mixer on high speed, about 1 minute. Beat in egg and vanilla extract until smooth. Add flour mixture and beat on medium low speed until just blended, about 15 seconds.

Gently fold in almonds, sunflower seeds, flax seeds, raisins and cranberries.

Use a [1.5 oz ice cream]* scoop to drop mounds of dough onto the prepared baking sheets, spacing them 3 inches apart. Flatten each cookie using the bottom of a glass and bake until lightly golden, about 10 minutes. Transfer cookies to a wire rack to cool completely. These stay soft and chewy for days in an airtight container!
www.ChristinaMarsigliese.com

*I prefer smaller cookies, so I use a smaller scoop (1" baller), and make into about 30 cookies, rather than 15 large cookies. If you prefer larger cookies, and make into 15 servings (rather than 30), the stats are what is listed (2 servings worth).

Serving Size: 1 cookie

Number of Servings: 30

Recipe submitted by SparkPeople user FIT-WHIT.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe

  • Love this recipe. Cookies are my weakness so I usually try not to keep them in the house, but with a fiance and son its not so easy. These cookies have all my favorite ingredients, everyone likes them and I can even have two without feeling guilty. :) - 5/16/11

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