Sunday, September 13, 2009

cookies for breakfast

I was flipping through a cookbook looking for new breakfast ideas when I came upon breakfast cookies.  Cookies?  For breakfast?  The thought crossed my mind that I may be setting an dangerous precedent for the boys by introducing this idea... I envisioned the door opening in their minds and suddenly all cookies were now fair game for breakfast!  But no... these cookies are full of fibre and cereal... not quite like having Oreos for breakfast (but don't tell my boys that!)

Easy Breakfast Cookies
(from "Simply Great Food" by the Dieticians of Canada)

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup lightly packed brown sugar
1/2 butter
1/4 cup vegetable oil (or pureed fruit or cooked pureed white beans or red lentils)
1/4 olive oil
2 eggs
1/4 cup flaxseed (ground or whole)
1 tsp vanilla
2 1/2 cups 9-grain cereal (like Red River)
3/4 cup unsweetened flaked coconut
1/2 cup raisins or dried cranberries

1.  In a small bowl, combine flour, baking soda, baking powder and salt.

2.  In a large bowl, using an electric mixer, cream sugar, butter, vegetable oil and olive oil until smooth.  Beat in eggs, flaxseed and vanilla.  Stir in flour mixture until combined.  Stir in 9-grain cereal, coconut and raisins.

3.  Drop dough by tablespoonfuls (15 mL), about 2 inches apart, onto prepared baking sheet.  Flatten with a fork.

4.  Bake in preheated oven for 15 to 20 minutes or until browned.  Let cool on baking sheet on a wire rack for 10 minutes, then remove to rack to cool completely.   

These store amazingly well in an airtight container for several days.


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