Breakfast Cookies Recipe | #ratingval# from #reviews# reviews | |
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.
- 2 Cups Whole Grain Cereal (I Used Fiber One Cereal Honey Clusters)
- 3/4 Cup Flour Blend (See Below On How To Make This)
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt (I Used 1/4 Teaspoon)
- 1 Teaspoon Cinnamon (I Used Only 1/4 Teaspoon)
- 1/4 Cup Unsweetened Applesauce (Instead Of 1 Large Egg)
- 1/2 Cup Brown Sugar
- 1/4 Cup Canola Oil
- 2 Teaspoons Vanilla Extract
- 3/4 Cup Low Fat Ricotta Cheese
- As Needed Cinnamon Sugar/Plain Sugar For Dusting
- 1/4 Cup Dried Cranberries (Optional, I Added This)
- 1/4 Cup Chopped Walnuts
- 1 Cup All Purpose Flour
- 1 Cup Whole Wheat Flour
- 1 Cup Wheat Germ
- OR -
- 2 Cups Whole Wheat Pastry Flour (I Used This Combo)
- 1 Cup Wheat Germ
- 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.
- Preheat oven at 400F/200C for 15 minutes and line/grease a baking sheet.
- Coarsely crush the cereal either using a rolling pin or pulse it a couple of times in the food processor.
- In a large mixing bowl, whisk together the flour combo, crushed cereal, baking soda, salt and cinnamon.
- In another bowl, whisk together applesauce, brown sugar, oil, vanilla and ricotta cheese.
- Add the dry ingredients to the wet mixture and combine gently.
- Drop by tablespoonful onto the baking sheets, leaving about an inch between cookies.
- Flatten cookies with the back of a fork and sprinkle tops with sugar.
- Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
- 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.
- For crushing the cereal: Put the cereal in a ziploc bag, seal it and then use a rolling pin to crush it.
- 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.
- 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.