Breakfast Cookies Recipe
Prep time: 15 Mins
Cook time: 20 Mins + Cooling
Yields: 20 Cookies
The healthy breakfast cookies made with fiber one cereal, whole wheat pastry flour and wheat germ tastes awesome. In this recipe, applesauce used as an egg substitute.
Ingredients For Cookies:
Ingredients For Flour Blend:
Procedure For Flour Blend:
  1. Combine the flours and wheat germ in a bowl. Store it in an air-tight container or sealed bags and use it for baking anything from cakes, cookies, brownies etc.
Procedure for Cookies:
  1. Preheat oven at 400F/200C for 15 minutes and line/grease a baking sheet.
  2. Coarsely crush the cereal either using a rolling pin or pulse it a couple of times in the food processor.
  3. In a large mixing bowl, whisk together the flour combo, crushed cereal, baking soda, salt and cinnamon.
  4. In another bowl, whisk together applesauce, brown sugar, oil, vanilla and ricotta cheese.
  5. Add the dry ingredients to the wet mixture and combine gently.
  6. Drop by tablespoonful onto the baking sheets, leaving about an inch between cookies.
  7. Flatten cookies with the back of a fork and sprinkle tops with sugar.
  8. Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
  9. Leave it in the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool it completely. Serve it with blueberry milk or strawberry milk.
My Notes:
  1. For crushing the cereal: Put the cereal in a ziploc bag, seal it and then use a rolling pin to crush it.
  2. The cookies baked in the aluminum pan were done in 18 minutes. But the batch baked in a dark colored pan became very brown around 17 minutes itself. So keep an eye. I think reducing the oven temperature to 375F/190C should be fine if using a dark colored pan.
  3. I think the only mistake I did was not storing the cookies in the refrigerator. The cookies had a nice crunch on the day I baked. Like always I stored them in a cookie jar, because nothing was mentioned about the storage. In the following days it became more chewy and soft. I guess storing them in the fridge, once the cookies cool would retain it's freshness.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/fiber-one-breakfast-cookies/