Thursday, May 3, 2012

Breakfast Cookies

Sometimes it’s so fun to bend the rules – or even just to change up your daily routine. Like when you go out with friends on a work night, wear your hair curly instead of straight, take a walk during lunch rather than sitting at your desk, or even have breakfast for dinner. Who doesn’t love that? Wait. We have something better. Cookies for breakfast.

 While having cookies first thing in the A.M. may not sound like a recommendation from registered dietitians, we promise this recipe delivers both a tasty and nutritious result.

 Our breakfast cookies are packed with whole grains, fiber, good quality protein and a little touch of satisfying sweetness. It’s is a good way to start your day.

 Another added perk? These keep so well in your freezer. So, on those mornings when you push the snooze button one too many times, you can still grab a breakfast cookie, zap it in the microwave for about 20 seconds, and start your day on a happy, balanced note.

Here’s the recipe.

Breakfast Cookies

Makes about 20 cookies

1 ½ cup old fashioned oats
1 cup whole wheat pastry flour
¼ cup almond meal
1 cup flaked coconut
1 tsp. cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon baking powder
½ teaspoon salt
1 cup dried fruits of your choice, coarsely chopped (I used dried tart cherries)
1 cup mixed nuts, chopped (I used chopped walnuts & pecans)

3 ripe bananas, mashed
¼ cup canola oil
¼ cup unsweetened apple sauce
1 teaspoon vanilla extract

 Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

 Place coconut flakes on a rimmed baking sheet and toast in the oven for about 2-3 minutes until slightly browned.

 In a medium bowl, combine oats, flour, almond meal and toasted coconut.

Stir in cinnamon, nutmeg, baking powder and salt. Set aside.

In a second medium bowl, whisk together mashed bananas, canola oil, apple sauce and vanilla.

Pour wet ingredients over dry ingredients and fold together until thoroughly incorporated.

Add dried fruit and mixed nuts to mixture. Stir until evenly combined.

Spoon heaping tablespoonfuls of batter onto the prepared baking sheets. Bake for about 12 minutes, or until the edges are golden brown. Remove from the oven, allowing the cookies to cool for a few minutes before transferring to a wire rack to cool completely.

Enjoy, preferably with those you love.

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