SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 122.7
  • Total Fat: 3.3 g
  • Cholesterol: 1.3 mg
  • Sodium: 292.8 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.1 g

View full nutritional breakdown of Apricot Walnut Breakfast Cookie calories by ingredient
Report Inappropriate Recipe

Apricot Walnut Breakfast Cookie

Submitted by: MARSHALL21

Introduction

Good amount of fiber and pretty good protein count for a cookie. These would also be great post-workout with a protein shake. Good amount of fiber and pretty good protein count for a cookie. These would also be great post-workout with a protein shake.
Number of Servings: 32

Ingredients


    *Splenda No Calorie Sweetener, 1 cup
    Brown Sugar, .5 cup, packed
    Instant, Quick, and Regular Oats Cereal, 2.5 cup, dry, yields
    *Whole Wheat Flour, 3 cup
    Wheat bran, crude, 1 cup
    Baking Soda, 3 tsp
    Baking Powder, 1 tsp
    Salt, 1 tsp
    Cinnamon, ground, 3 tbsp
    Vanilla Extract, 1 tsp
    Egg substitute, liquid (Egg Beaters), 1 cup
    Applesauce, unsweetened, .75 cup
    Walnuts, 1 cup, chopped
    Apricots, dried, .5 cup, halves
    Whey Gourmet Protein Powder Vanilla Ice Cream Flavour, 30 gram(s)
    1 cup nonfat milk

Directions

Preheat oven to 350degrees.

Combine splenda, brown sugar, applesauce, vanilla, and milk.
In a separate bowl combine whole wheat flour, oats, bran,protein powder, baking soda, baking powder, salt, and cinnamon.

Mix wet and dry ingredients then add walnuts and apricots. Stir to combine.
Drop onto a cookie sheet with a silicone mat or cooking spray on it, using 2 rounded tablespoon measures for each cookie. Bake for 11 minutes. Makes 32 cookies.

They are a bit like muffin tops.

Number of Servings: 32

Recipe submitted by SparkPeople user MARSHALL21.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe