Sneaky Chef: Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups of Total Cereal1/4 cup white flour1/4 cup whole wheat flour1/4 cup wheat germ1/2 tsp baking soda1/2 tsp salt1 tsp cinnamon1 large egg1/2 cup brown sugar1/4 cup canola oil2 tsp pure vanilla extract3/4 cup part skim ricottacinnamon sugar for dusting, optional (not included in nutritional data)
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
2. Crush Cereal in a ziploc bag with a rolling pin or pulse in food processor.
3. In a large mixing bowl, whisk together dry ingredients (white flour, wheat flour, wheat germ, crushed cereal, baking soda, salt, and cinnamon).
4. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese.
5. Add dry ingredients to the wet and mix just enough to moisten.
6. Drop single tablespoons onto the baking sheet, leaving about an inch between cookies. Flatten cookies with the backside of a fork and then sprinkle tops with cinnamon sugar.
7. Bake about 18-20 minutes, or until nicely browned and crispy around the edges.
Makes about 16 cookies.
TIP: I always make a triple batch of the dry ingredients and store the extra two batches in the fridge in ziploc bags. It makes the prep a snap when my kids are hungry in the morning and I'm still asleep.
Number of Servings: 16
Recipe submitted by SparkPeople user CCROWE78.
2. Crush Cereal in a ziploc bag with a rolling pin or pulse in food processor.
3. In a large mixing bowl, whisk together dry ingredients (white flour, wheat flour, wheat germ, crushed cereal, baking soda, salt, and cinnamon).
4. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese.
5. Add dry ingredients to the wet and mix just enough to moisten.
6. Drop single tablespoons onto the baking sheet, leaving about an inch between cookies. Flatten cookies with the backside of a fork and then sprinkle tops with cinnamon sugar.
7. Bake about 18-20 minutes, or until nicely browned and crispy around the edges.
Makes about 16 cookies.
TIP: I always make a triple batch of the dry ingredients and store the extra two batches in the fridge in ziploc bags. It makes the prep a snap when my kids are hungry in the morning and I'm still asleep.
Number of Servings: 16
Recipe submitted by SparkPeople user CCROWE78.
Nutritional Info Amount Per Serving
- Calories: 115.9
- Total Fat: 5.0 g
- Cholesterol: 16.9 mg
- Sodium: 166.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.1 g
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