Sneaky Chef: Breakfast Cookies
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Sneaky Chef: Breakfast Cookies calories by ingredient
Introduction
Best cookie I've ever had - and SO GOOD for you! Best cookie I've ever had - and SO GOOD for you!Number of Servings: 16
Ingredients
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2 cups of Total Cereal
1/4 cup white flour
1/4 cup whole wheat flour
1/4 cup wheat germ
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 tsp pure vanilla extract
3/4 cup part skim ricotta
cinnamon sugar for dusting, optional (not included in nutritional data)
Directions
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.
Member Ratings For This Recipe
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DELAINEJW
