Friday, 24 August 2012

Back To School Breakfast Cookies...

Who doesn't love a cookie for breakfast?
You won't feel guilty giving your family these cookies...chock full of good stuff that will taste great with a glass of milk and fill a tummy.
I like them because they are not overly sweet, and are also a nice soft, moist cookie.
My husband and daughter like them, but my son is not crazy about them because they are not a 'chocolate chip' cookie, which is his idea of a 'cookie breakfast'. Ha!
They also freeze very well and make a great breakfast on a the run!
{And see those adorable little looseleaf/notebook looking treat bags? Greenmunch sent those to me to try those people! You can find these perfect little bags for back-to-school treats here, along with a gazillion other adorable things like striped straws.}
Breakfast Cookie
{This recipe comes from the Canadian Heart & Stroke Foundation}
{makes 30 cookies}
These cookies are packed with protein, fibre and heart-healthy canola oil, nuts and seeds that will keep you fuelled until lunchtime. Add a piece of fruit and a yogurt and you have a complete breakfast. These cookies can be stored in the freezer for up to two weeks. Just pull one out the night before to let it defrost.

1½ cups (375 ml) brown sugar

2 cups (500 ml) quick oats

3 cups (750 ml) all purpose flour

1 tbsp (15 ml) baking soda

1 tsp (5 ml) baking powder

1 tsp (5 ml) ground ginger

1/2 tsp (2 ml) ground cloves

1/3 cup (85 ml) ground flax

1/3 cup (85 ml) ground almonds {I used chia seeds}

1/3 cup (85 ml) wheat germ

1/4 cup (50 ml) canola oil

1/2 cup (125 ml) applesauce

1/4 cup (50 ml) water

3 eggs

1 1/2 tsp (7.5 ml) vanilla extract

1 cup (250 m) golden raisins {I used craisins}

1.Preheat oven to 350° F (180° C). Line two cookie sheets with parchment paper.

2.In a large bowl mix together sugar, oats, flour, baking soda, baking powder, ginger, cloves, flax, almonds and wheat germ.

3.Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended.

4.Stir in raisins.

5.Scoop out golf ball sized cookies onto cookie sheets. Flatten with the back of a spoon. These cookies do not spread when baked.

6. Bake 8 to 10 minutes in preheated oven.

7.Once the cookies have cooled, individually wrap the batch and freeze for a quick fix in the morning.

Nutritional information per serving :(1 cookie)   Calories: 159

So, if you are looking for a great breakfast on the run, or a terrific recess or mid-morning snack,
these cookies get hight marks for nutrition and the best of homemade convenience.

Have  a lovely weekend!

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