Breakfast Cookies

Jan 31, 2012 by desiringvirtue

I know, yesterday I showed you pictures of bread and today I am tempting you with these breakfast cookies, but at least they can claim some health benefit! Not only that, but they make a very quick breakfast when you are on the go… and with two little ones, most mornings I am definitely on the go.

Somewhat Healthy, Delicious Breakfast Cookie Recipe

Adapted from Ellie Krieger’s recipe.

Ingredients:

• 3/4 cups whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 4 tablespoons granulated sugar
• 1 egg
• 3/4 can of sliced carrots (the small can)
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup bran cereal flakes
• 1/3 cup Craisins
• 1/3 cup chopped dates
• 1/3 cup toasted, chopped nuts (use whatever you have on hand)

Directions:

1. Preheat oven to 350 degrees F.
2. Whisk flours, baking soda, cinnamon, nutmeg, and salt.
3. Beet butter, oil, and sugars in a stand mixer on high until mixture is light in color.
4. Add carrots and beat on high until they are mushed into little tiny pieces.
5. Add egg and vanilla and beat for 30 seconds.
6. Add flour mixture and beat another 30 seconds.
7. Add oats, flakes, craisins, dates, and nuts. Stir until just combined.
8. Line cookie sheets with parchment paper.
9. Form balls from dough (about the size of golf balls) and place on cookie sheets.
10. Press down balls with the palm of your hand to flatten a bit (cookies will not spread in the oven). Keep cookies about 1/4 inch thick.
11. Bake for 12 minutes and take out while cookies are still soft.
12. Let cookies cool slightly, then transfer to a wire rack to cool.

Keep these cookies in zip lock bags at room temperature. You can also freeze some to make them last longer. My husband LOVES these cookies and really appreciates being able to grab one before he walks out the door.

 

 

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