Breakfast Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 171.1
- Total Fat: 4.6 g
- Cholesterol: 18.5 mg
- Sodium: 154.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
View full nutritional breakdown of Breakfast Cookies calories by ingredient
Introduction
Need to make a quick getaway in the morning rush? Don't forget to eat breakfast! These cookies are packed with protein, fibre and heart-healthy canola oil, nuts and seeds that will keep you fuelled until lunchtime. Add a piece of fruit and a yogurt and you have a complete breakfast. These cookies can be stored in the freezer for up to two weeks. Just pull one out the night before to let it defrost. Need to make a quick getaway in the morning rush? Don't forget to eat breakfast! These cookies are packed with protein, fibre and heart-healthy canola oil, nuts and seeds that will keep you fuelled until lunchtime. Add a piece of fruit and a yogurt and you have a complete breakfast. These cookies can be stored in the freezer for up to two weeks. Just pull one out the night before to let it defrost.Number of Servings: 30
Ingredients
-
1 cup, brown sugar
1/2 cup, Molasses
2 cups, quick cook oatmeal
3 cups, all purpose flour
1 tbsp, baking soda
1 tsp, baking powder
1 tsp, ground ginger
1/2 tsp, ground cloves
1/3 cup, ground flax
1/3 cup, slivered almonds
1/3 cup, wheat germ
1/4 cup, canola oil
1/2 cup, applesauce
1/4 cup, water
3 large eggs
1 1/2 tsp, vanilla extract
1 cup, Craisins (dried Cramberries)
orange oil or orange zest (to taste)
Directions
1.Preheat oven to 350° F (180° C). Line two cookie sheets with parchment paper.
2.In a large bowl mix together sugar, molasses, oats, flour, baking soda, baking powder, ginger, cloves, flax, almonds and wheat germ.
3.Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended.
4.Stir in craisins and orange zest (or oil).
5.Scoop cookies with cookie scoop onto cookie sheets lined with parchment. Flatten with sheet of wax paper or spoon. These cookies do not spread when baked.
6.Bake 10 to 12 minutes in preheated oven.
7.Once the cookies have cooled. Individually wrap the batch and freeze for a quick fix in the morning.
Use large cookie scoop - approx 3 tbsp of dough
Dough is sticky, so I found that wax paper is the best option for flattening the cookies. I fill the cookie sheet with 3 rows of 3 slightly offset each row, as the cookies are large. Then use a full sheet of wax paper to flatten all cookies at once.
Serving Size: 1 cookie
2.In a large bowl mix together sugar, molasses, oats, flour, baking soda, baking powder, ginger, cloves, flax, almonds and wheat germ.
3.Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended.
4.Stir in craisins and orange zest (or oil).
5.Scoop cookies with cookie scoop onto cookie sheets lined with parchment. Flatten with sheet of wax paper or spoon. These cookies do not spread when baked.
6.Bake 10 to 12 minutes in preheated oven.
7.Once the cookies have cooled. Individually wrap the batch and freeze for a quick fix in the morning.
Use large cookie scoop - approx 3 tbsp of dough
Dough is sticky, so I found that wax paper is the best option for flattening the cookies. I fill the cookie sheet with 3 rows of 3 slightly offset each row, as the cookies are large. Then use a full sheet of wax paper to flatten all cookies at once.
Serving Size: 1 cookie