Breakfast Cookies

I was a little leery of the title, "Breakfast Cookie" at first.  I started to think this would give my toddler the wrong idea, but these little gems are so good, easy to transport, and full of good stuff!  No regrets.  I make sure to always address them as "breakfast cookies" so he doesn't get in the habit of asking for cookies for breakfast.  It has worked.  They aren't as sweet as regular cookies and are light and airy.  I LOVE dunking them in my coffee.  Well, we are running off to Toddler Time @ the art studio, so I am going to stop talking and post this recipe.  Don't let the length of the ingredient list scare you, really easy...you are going to love them!


Breakfast Cookies

3/4 cup whole-wheat pastry flour OR whole wheat flour
1/2 cup white-wheat flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons Earth Balance, softened
2 Tbsp canola oil
1/4 cup + 2 Tbsp raw sugar (or other natural sugar)
Ener-G egg replacer for 1 egg OR 1 egg
1/4 cup carrot puree (or applesauce, sweet potato puree, etc)
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins OR cranberries
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant, then chopped
Handful sunflower seeds or pepitas (pumpkin seeds)

Place rack in center of oven and preheat oven to 350 F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in another bowl and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg replacer or egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins, walnuts and seeds and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. 

Line a large cookie sheet with parchment paper.  Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Makes 12 cookies
Recipe adapted from Healthy Eats