Breakfast Cookies

By dette

It gives me gredat comfor just knowing I live in a world where it is OK to eat a cookie for breadfast. These chunkym satisfying, lightly sweetened treats are chodk0ful of energizing whole grains, nuts and fruit. I even manage to squeeze ina veggie by adding naturally seet, tenderizing carrot puree.

Ingredients

• 3/4 whole-wheat pastry flour or whole-wheat flour
• 1/2 c. all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 t ground nutmeg
• 1/2 t salt
• 2 tblsp unsalted butter
• 1/4 c canola oil
• 1/4 c dark bronw sugar
• 3 tblsp granulated sugar
• 1 large egg
• 1/4 c pureed straned cooked carrots or 1 small jar strained carrot
• baby food
• 1 tsp vanilla extract
• 1/2 c old-fashioned rolled oats
• 1/2 c bran cereal flakes
• 1/3 c raisins
• 1/3 c walnut pieces.l lightly toasted in a dry skillet for 2 min
• until fragrant, chopped.

Preparation

Step 1

Move the oven rack to the center of the ovena nd preheat to 340.

In a medium bowl, whisk together the flours, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat together the butter, oil, brown sugar, and granulated sugar until the sugars are dissolved and the mixture becomes somewhat lighter in color. Add the egg, carrot puree, and vanilla and beat until well incorporated. Add the flour mixture and stir to combine, Add the oats, bran flakes, raisins and walnuts and mix until incorporated. The dough will be slightly sticky and less cohesive tahn traditional cookie dough.

Line a baking sheet with parchment paper. Form a ball using 3-4 tblsp of dough, and place it on the cookie sheet. Repeat with the remaining dough, leaving about 3 inches between the balls. Wet your hands and use your palm to flatten the balls to about 1/4 inc thick. Bake until fragrant but still soft, about 12 mintues. Allow to cool slightly in the pan, then transfer to a wire rack to cool completely.

cal 190; tot fat 9g; (sat fat 2g; mono fat 3.5g; poly fat 3g); prot 3g; carb 23 g; fib 2g; chol 25 mg; sod 120mg;