Breakfast "Grab and Go" Cookies

16 30 324
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 18
Breakfast "Grab and Go" Cookies
Health Rating

Ingredients


1 1/2 cup Oat bran, dry
1 1/2 cup Oats, large flakes, dry
1 cup Wheat flour, whole wheat
3/4 cup Flaxseed meal (ground)
1/2 cup Steel cut oats, dry
2 tbsp Wheat germ, crude
2 tbsp Cinnamon
1 tsp Baking soda
1 cup Cranberries, dried (or blueberries)
1/4 cup Semisweet chocolate chips
1/2 cup Walnuts (chopped coarsely)
2 large egg Egg (Omega-3)
1/4 cup Canola oil
3/4 cup packed Brown sugar (dark brown)
128 gm Prune puree (jar baby food strained prunes)
1 tbsp Vanilla extract, imitation, without alcohol

Instructions


1. Make sure the oven rack is in the middle of your oven.

2. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper, two if you have them.

3. In a large bowl mix together the dry ingredients: oat bran, oat flakes, whole wheat flour, flaxseed, steel-cut oats, wheat germ, cinnamon, and baking soda using a rubber spatula or a large spoon.

4. Add dried cranberries or blueberries, chocolate chips, and walnuts and stir well.

5. In a medium bowl whisk together the wet ingredients: eggs, oil, brown sugar, baby food prunes and pure vanilla extract until well blended.

6. Add this to the dry ingredients and stir until it’s really well combined. You can use a stand mixer if you like or a large spoon. I like to mix it with my hands, but the dough is sticky.

7. You want to make eighteen Grab and Goes, so eyeball an amount that’s bigger than a golf ball and smaller than a tennis ball. Scoop out the batter and then press down so they are 3/4 -inch (2 cm) thick and about 3.5-inches (9 cm) wide. If you have a 1/4 cup (60 mL) ice cream scoop that has a release button, this is a perfect time to get it out of your junk drawer.

8. The batter is sticky; either lightly press down with the back of a metal tablespoon or dampen hands and then lightly press down. I use my hands.

9. Bake for 13-15 minutes.

10. Remove cookies from oven and let sit on the cookie sheet for 5 minutes to set.

11. Gently remove to a cooling rack. Let cool completely and then store in an airtight container for up to 2 weeks, or freeze up to 3 months.

Nutrition Facts

Per Portion

Calories 324
Calories from fat 106
Calories from saturated fat 15.7
Total Fat 11.8 g
Saturated Fat 1.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 3.7 g
Cholesterol 21.5 mg
Sodium 87 mg
Potassium 298 mg
Total Carbohydrate 47 g
Dietary Fiber 6.6 g
Sugars 18.9 g
Protein 7.8 g

Dietary servings

Per Portion


Fruit 0.3
Grain 1.2
Meat Alternative 0.4

Energy sources


Pygal58%465.2000707865898216.0002485213887333%292.4115760861698200.3226399738452410%353.8704504577741111.2306193127801558%33%10%CarbohydratesFatProtein
Recipe from:
Breakfast
Snack