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Healthy Breakfast Cookies (2)

By

Eat Better America

Zonya

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Rate this recipe 4/5 (1 Votes)
Healthy Breakfast Cookies (2) 0 Picture

Ingredients

  • Zonya's:
  • Nonstick cooking spray
  • 1/2 cup mashed banana (about 1 large)
  • 1/2 cup chunky natural peanut butter (unsalted and unsweetened)
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup dried cranberries or raisins
  • Breakfast in a Cookie (yield 60 cookies)
  • 1 cup oat bran (dry, uncooked)
  • 3/4 cup orange juice
  • 1 cup + 1 T applesauce, unsweetened
  • 2 T canola oil
  • 1 cup honey
  • 1/3 cup firmly packed brown sugar
  • 3 lg eggs
  • 1 1/2 T vanilla extract
  • 1 T grated orange rind or 2 tsp
  • orange extract
  • 3 cups whole-wheat pastry flour*
  • 1 T baking powder
  • 1 1/2 tsp baking soda
  • 1 cup nonfat dry milk
  • 2 1/2 cups oats (quick-cooking or old-fashioned)
  • 1 cup nuts
  • 1 cup raisins
  • 1 cup ground fl ax seed (opt)

Details

Servings 12
Preparation time 20mins
Cooking time 70mins
Adapted from zonya.com

Preparation

Step 1

1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2. Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

'Zonya's: Breakfast in a Cookie'

1. Preheat oven to 375*F. Spray cookie sheets with nonstick spray.
2. Mix oat bran and OJ together in a small bowl and set aside to soak for 10 minutes.
2. Meanwhile, combine in a large bowl ingrs: applesauce thru orange extract, using an electric mixer, until smooth.
3. Measure flour and leaveners into a sifter and sift over applesauce mixture. Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a strong wooden spoon.
4. Drop by slightly heaping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time.
Stagger trays 1 to the left and 1 to the right, to allow air circulation around each outer
edge.)
5. Bake until lightly browned or 12 to 14 minutes.

*If you don’t have whole-wheat pastry flour, you can substitute with 1½ cups whole-wheat and 1½
cups all-purpose flour.

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