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Nutritional Info
  • 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

View full nutritional breakdown of Fruity Snack or Breakfast Cookies calories by ingredient
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Fruity Snack or Breakfast Cookies

Submitted by: BESTSUSIEYET

Introduction

I 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).
Number of Servings: 20

Ingredients

    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

Directions

Finely chop berries and set aside.
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.






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