Healthy Breakfast Cookies

A quick and healthy make ahead start for your morning. Great taste, soft texture with flexibility of components. And oh so easy to make.

It started when my wife went to a grade school breakfast this week and loved something call a "breakfast cookie". Call me out of touch but what is this? So Google time again, there's a recipe for everything. Yep, way too many recipes. So I let my physician training kick in to pick one.


I wanted no white flour, no white sugar, and lower fat if possible. I want it all, low glycemic and low fat. Well just using those criteria, I eliminated about 90% of the recipes. Many labeled "healthy" were a lot of sugar, butter and flour. NOT Healthy. I ended up with two good recipes, one from Recipezaar and the other from WebMD. I went with Recipezaar and added some nuts. Otherwise I mostly followed the recipe

NOTE June 10, 2010: Check out the WebMD cookie HERE

Rating: 9 Taste 9 Texture 9 Ease 9.5   This is not a "cookie" in a dessert since of the word. This with a piece of fruit or low fat milk will make a good healthy relatively low glycemic breakfast.

Total time: Very quick. 10 minutes prep and 16-18 minutes times two for baking.

Notes: add any nuts and dried fruit you want. I got 18 cookies out of this recipe. That makes them about 110 calories and the fat about 1 gram per cookie. You must bake these on parchment paper or a baking mat. If you don't, it is going to stick horribly. Stand mixer is not required but just makes this easier.

Preheat oven to 350 convection. In a large bowl place the 2 cups of bran flakes and using your hands and a large spoon, crush. Add the oatmeal, wheat germ and cinnamon and mix well. Set aside.

In the stand mixer bowl crack and place egg. Beat on a medium speed for a few moments. Add yogurt, applesauce, vanilla, honey and skim milk powder. Turn on mixer and mix well. Add baking powder and soda and again mix well. With mixer on medium, slowly add the bran flake mixer to the yogurt mixture. After well mixed, add chopped walnuts and raisins.

Cover two half sheet pans with parchment paper.  Using an ice cream scoop, place scoops of dough about 6 per sheet, flatten slightly.

Bake for 16-18 minutes. If doing two sheets at a time, rotate after 8 minutes. Remove and place on cooling rake.

Healthy Breakfast Cookies

by DrDan at 101 Cooking For Two April 23, 2010

A quick and healthy make ahead start for your morning. Great taste, soft texture with flexibility of components. And oh so easy to make. It started when my wife went to a grade school breakfast this week and loved something call a "breakfast cookie". Call me out of touch but what is this? So Google time again, there's a recipe for everything. Yep, way too many recipes. So I let my physician training kick in to pick one. I wanted no white flour, no white sugar, and lower fat if possible. I want it all, low glycemic and low fat. Well just using those criteria, I eliminated about 90% of the recipes. Many labeled "healthy" were a lot of sugar, butter and flour. NOT Healthy. I ended up with two good recipes, one from Recipezaar and the other from WebMD. I went with Recipezaar and added some nuts. Otherwise I mostly followed the recipe

Ingredients

2 cups bran flakes ( I used store brand)2 cups oatmeal (not quick)2 T wheat germ1 1/2 T cinnamon1 egg beaten 1/2 cup plan nonfat yogart1 cup unsweetened applesauce1 t vanilla1/3 c honey1/2 cup dried skim milk1 t baking powder1 t baking soda1/2 cup chopped walnuts1/2 cup raisins

Instructions

1) Preheat oven to 350 convection.2) In a large bowl place the 2 cups of bran flakes and using your hands and a large spoon, crush.3) Add the oatmeal, wheat germ and cinnamon and mix well. Set aside.4) In the stand mixer bowl crack and place egg. Beat on a medium speed for a few moments. Add yogurt, applesauce, vanilla, honey and skim milk powder. Turn on mixer and mix well. Add baking powder and soda and again mix well.5) With mixer on medium, slowly add the bran flake mixer to the yogurt mixture.6) After well mixed, add chopped walnuts and raisins. 7) Cover two half sheet pans with parchment paper. Using an ice cream scoop, place scoops of dough about 6 per sheet, flatten slightly.8) Bake for 16-18 minutes. If doing two sheets at a time, rotate after 8 minutes.9) Remove and place on cooling rake.

Details

Prep time: 10 mins Cook time: 16 mins Total time: 45 mins Yield: 18

Updated

April 19, 2011