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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 99.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.5 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Power Breakfast Cookies calories by ingredient
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Power Breakfast Cookies

Submitted by: KRYSTYL_ROSE

Introduction

This recipe was adapted from "The Sneaky Chef : How to Cheat on Your Man (In the Kitchen)". I use Splenda Blend Brown Sugar, whole wheat flour, and Egg Beaters instead of Eggs to make them even healthier.
These are still deceptively delicious and have no cholesterol!
These are good enough to be a snack or dessert, but healthy enough to be breakfast on the go... and they are healthier than most of those instant breakfast bars you can find at the store!
This recipe was adapted from "The Sneaky Chef : How to Cheat on Your Man (In the Kitchen)". I use Splenda Blend Brown Sugar, whole wheat flour, and Egg Beaters instead of Eggs to make them even healthier.
These are still deceptively delicious and have no cholesterol!
These are good enough to be a snack or dessert, but healthy enough to be breakfast on the go... and they are healthier than most of those instant breakfast bars you can find at the store!

Number of Servings: 18

Ingredients

    Baby Spinach, fresh, 3 cups
    Blueberries, frozen (unsweetened), 1 1/2 cup
    Lemon juice, 1/2 tsp
    Water, 2 Tbsp

    Whole Wheat Flour, 2 cups
    Wheat germ, 1 cup

    Egg substitute, liquid (Egg Beaters), 1/4 cup
    Canola Oil, 6 tbsp
    Splenda Brown Sugar Blend, 6 Tbsp
    Vanilla Extract (Pure is what is called for, but imitation will work in a pinch) 1 tsp
    Baking Soda, 1/2 tsp
    Salt, 1/2 tsp
    Cocoa, dry powder, unsweetened, 1/4 cup
    Cinnamon, ground, 1 tsp
    Walnuts, 2 Tbsp, ground
    Instant Coffee Granules, 2 tsp

Directions

This recipe is actually done is 3 separate steps...

Step 1 - Purple Puree
Take the 3 cups raw baby spinach leaves (thoroughly washed), 1 1/2 cups frozen blueberries (rinsed to thaw a little, then drained), 1/2 tsp lemon juice, and 2 tbsp water and puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary use another tbsp of water to smooth-out the puree. This will make about 1 cup of puree. You can freeze the remaining 1/4 cup portion in a sealed plastic bag to use later.

Step 2 - Flour Blend
Take 2 Cups Whole Wheat Flour and 1 Cup Wheat Germ and combine in a large bowl. This blend makes approximately 3 cups and can be stored in a sealed, labeled plastic bag or container in your refrigerator for up to 3 months.

Step 3 - Power Breakfast Cookies
Preheat oven to 350 F. Line a baking sheet with parchment paper (or spray with no-stick cooking spray). In a large bowl, whisk together the Egg Substitute, Oil, Brown Sugar Blend, Vanilla, and 3/4 Cup Purple Puree.
In another large bowl, whisk together 1 1/4 Cup Flour Blend, Baking Soda, Salt, Cocoa Powder, Ground Walnuts, Cinnamon, and Coffee Granules.
Add the dry ingredients to the wet and mix just enough to moisten.
Drop large teaspoonfuls of batter on the baking sheets, leaving about 1 inch between cookies. Flatten the cookies with the back of a fork.
Bake 12 to 14 minutes, a toothpick will come out clean when poked into them when finished.
Remove from pan and let cool on a rack.
Dust with some splenda or powdered sugar if desired. The nutrition information does NOT account for dusting.

Number of Servings: 18

Recipe submitted by SparkPeople user KRYSTYL_ROSE.






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