- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 156.6
- Total Fat: 4.7 g
- Cholesterol: 24.6 mg
- Sodium: 174.7 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 4.5 g
- Protein: 4.2 g
Fruity Snack or Breakfast CookiesSubmitted by: BESTSUSIEYET
IntroductionI adapted a Hunry Girl recipe (since I didn't have a couple key ingredients called for in that recipe). I adapted a Hunry Girl recipe (since I didn't have a couple key ingredients called for in that recipe).
Whole Oats, 2 cup (not instant)
*Whole Wheat Flour, 1.5 cup
Quaker Oat Bran Cereal, 1 cup
*Splenda Brown Sugar Blend, 5 Tbsp
Cranberries, dried, sweetened (craisins), 0.25 cup
*Blueberries, dried, 4 tbsp
Baking Powder, 2 tsp
Cinnamon, ground, 2 tsp
Vanilla Extract, 1 tsp
Salt, 1 tsp
Pecans, .66 cup, chopped
Flax Seed Meal (ground flax), 2 tbsp
Applesauce (unsweetened), .5 C.
*Dole Crushed Pineapple in 100% Juice, 1.5 cup
Eggs, 2 extra large
Drain pineapple, stir in eggs and applesauce and mix well
Combine dry ingredients and stir in pineapple, egg, applesauce mixture.
Stir in berries and nuts.
Batter will be quite thick.
Shape cookies (about 3" rounds, 1/2" thick) on greased cookie sheet. (Batter will NOT spread out as cookies bake)
Bake at 350 for about 15 minutes, until tops have started to get a little crispy.
Makes 20 cookies - 3" or so in diameter
Cool on a wire rack. I freeze individually so they stay fresh. One cookie makes a healthy snack; 2 could be a breakfast.
Number of Servings: 20
Recipe submitted by SparkPeople user BESTSUSIEYET.