Healthy Breakfast Cookie

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Healthy Breakfast Cookie

3.8 of 5 (113)
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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 111.1
  • Total Fat: 5.0 g
  • Cholesterol: 18.0 mg
  • Sodium: 39.9 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.1 g

View full nutritional breakdown of Healthy Breakfast Cookie calories by ingredient
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Introduction

Don't run out the door without breakfast! Grab a portable, delcious, and nutritious breakfast cookie. Don't run out the door without breakfast! Grab a portable, delcious, and nutritious breakfast cookie.
Number of Servings: 30

Ingredients

    2 large eggs, beaten
    1/2 cup of honey
    1/4 cup of butter
    1 cup grated carrots
    1/2 cup raisins
    1 cup walnuts, chopped
    1/2 cup dried apricots, chopped
    1 cup all-purpose flour
    1 cup rolled oats
    1 tsp Nutmeg
    1 tsp Cinnamon
    1 and 1/2 cups Cheerios

Directions

Combine egg, honey, and butter.
Add raisins, walnuts and apricots.
Stir to combine.

In a separate bowl combine flour, oats, nutmeg and cinnamon.
Add this to wet mixture and stir until everything is wet. Fold in Cheerios.

Drop mixture onto cookie sheets about 2.5 cm apart and bake at 350 for 15 minuts or until cookie is firm.

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Member Ratings For This Recipe


  • Incredible!
    80 of 83 people found this review helpful
    I've made these twice. Love them. I cut the butter to 1 TB, added 1/4 c applesauce, cut the honey in 1/2, added 1/4 Splenda Brown Sugar Blend, used 1 egg, 1 egg white, dried cranberries instead of apricots, graham flour. I freeze them, eat one on the way to work. Great recipe, sorry I sub'd . - 3/14/09

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  • Very Good
    32 of 32 people found this review helpful
    I like the recipe and think that adding vanilla would bring out the other flavors a little more. Also the tip to sub Peanut butter to up the protein and lower the calories a tad. My personal battle, up protein and lower calories - 2/18/09

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  • Very Good
    25 of 28 people found this review helpful
    Add the carrots along with the dried fruit. I added 1 tsp each of nutmeg and cinnamon. The texture isn't quite cookie-like, but it tastes very good, especaially the next day. Also, please don't submit a comment if you haven't actually made the recipe; that makes zero sense. - 11/12/07

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  • 24 of 25 people found this review helpful
    Next time I will add a chopped apple instead of the raisins. Another alternative is a mashed banana!! - 11/27/07

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  • 22 of 22 people found this review helpful
    I did substitute peanut butter for butter and used whole wheat flour instead of white flour. They're pretty good. - 2/18/09

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