Best Breakfast Cookie Recipe

Best Breakfast Cookies   

12        prunes, pitted and pureed

2 c       brown sugar

2 ½ c    rolled oats

4 c         all purpose wheat flour

1 tbs      baking soda

1 tsp       baking powder

1 tsp      salt

1 ½ tsp   ground cinnamon

¼ c        vegetable oil, or less oil and ¼ c flax seed

2 tbs      water

5            egg whites, lightly beaten

1 ½ tsp   vanilla extract

¾ c         raisins

¼ c         chopped walnuts

¼ c        chopped dried apricots

¼ c        chopped prunes or dates

  

Preheat oven to 350 degrees.  Grease baking sheets or line with wax paper.

In large bowl, stir together brown sugar, oats, flax seed, flour, baking soda, baking powder, salt, and cinnamon.  Make a well in the center and pour in pureed prunes, oil, water, egg whites, and vanilla.  Mix until well blended.  Stir in raisins, walnuts and chopped fruit.  Scoop cookies using an ice cream scoop or roll into golf ball-sized balls.  Place cookies 2 inches apart on prepared baking sheets and flatten with wet hands.  (Cookies will not flatten much while baking.)  Bake for 10 minutes or until edges are lightly browned.  Remove to wire racks to cool.  Makes 2 ½ dozen.

Per cookie: 176 calories, 4g protein, 34g carbohydrate, 3g fat, 2g fiber, 0mg cholesterol, 218mg sodium.

I’ve played with the recipe a little bit and used a smaller ice cream scoop to lower the calories per cookie; I’ve left out chopped fruit and added extra pureed prunes and chopped nuts almonds, pecans, or hazelnuts to lower the carbs.  I use wheat flour and have used steeled oats instead of rolled oats.  I add clove and nutmeg too.  Sometimes I add one or two egg yolks with the egg whites. A good mixer is almost necessary as the batter is very thick, or, I suppose you could count hand mixing as exercise!

 

 

 

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