Breakfast Cookie Modified
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 219.6
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 158.2 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 5.1 g
- Protein: 6.8 g
View full nutritional breakdown of Breakfast Cookie Modified calories by ingredient
Introduction
For those allergic to nuts, I have modified the breakfast cookie recipe. For those allergic to nuts, I have modified the breakfast cookie recipe.Number of Servings: 2
Ingredients
-
1 Tbsp ground flaxseed
1/4 C water
1/4 C whole wheat flour
1/4 tsp baking soda
1 Tbsp sunflower butter
1/2 C old-fashioned Oats
1 Tbsp dried cranberries (unsweetened)
1/2 tsp vanilla extract
2 tsp raspberry jam
Directions
Preheat oven to 375 degrees. Grease a cookie sheet with vegetable spray.
In a small bowl, whisk the flax with water and let stand 3 minutes.
In a medium mixing bowl, combine flour and baking soda. Stir in flax mixture, sunflower butter, oats, cranberries, vanilla and jam. Divide in half and roll into 2 balls. Place on prepared baking sheet and flatten to about 4 inches in diameter. Bake 13-15 minutes at 375.
Serving Size: makes 2 cookies
Number of Servings: 2
Recipe submitted by SparkPeople user TESENISIS1.
In a small bowl, whisk the flax with water and let stand 3 minutes.
In a medium mixing bowl, combine flour and baking soda. Stir in flax mixture, sunflower butter, oats, cranberries, vanilla and jam. Divide in half and roll into 2 balls. Place on prepared baking sheet and flatten to about 4 inches in diameter. Bake 13-15 minutes at 375.
Serving Size: makes 2 cookies
Number of Servings: 2
Recipe submitted by SparkPeople user TESENISIS1.