Oatmeal Breakfast Cookies
Oatmeal Breakfast Cookies
First of all we need to eat breakfast. It’s well known that a common characteristic of those who’ve lost weight and kept it off, is that they EAT BREAKFAST. Go to the National Weight Control Registry for more insights. And we all love a good cookie so how about combining the two with this wholesome Breakfast Cookie! What’s great about this recipe is that you control everything that goes in it, so use your creativity with wholesome ingredients to make these all yours. I’ve used whole-wheat pastry flour, oats, ground flax meal along with healthy nuts, seeds and even a little DARK CHOCOLATE to produce this good-for-you breakfast treat. One cookie combined with fresh fruit, yogurt or soy milk would make a fabulous breakfast. Even better, crumble it up over your yogurt, then top with chopped apple and a little soy milk. PERFECT!
- Oatmeal Breakfast Cookies
- 1 1/2 cups whole-wheat pastry flour
- 1/4 cup all-purpose flour
- 1/4 cup ground flax meal
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup butter
- 1/2 cup canola oil
- 3/4 cup light brown sugar
- 2 eggs
- 1/2 cup unsweetenend applesauce or mashed banana
- 2 tsp vanilla extract
- 2 cups rolled oats
- 1/2 cup unsweetened shredded coconut
- 2 oz chopped dark chocolate
- 1/4 cup toasted sunflower seeds
- 1/4 cup toasted chopped walnut
- Preheat oven to 350 degrees.
- In a medium bowl whisk together flours, flax meal, baking soda, cinnamon, nutmeg and salt. Combine butter, oil and sugar in a large bowl. Mix on high, scraping down sides, if needed, until sugars are dissolved and mixture is light in color, about 1 minute.
- Add egg, applesauce and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, coconut, chocolate, sunflower seeds and walnuts and mix on low speed just until incorporated. (Dough will be slightly sticky.)
- Line a large cookie sheet with silpat mat. Scoop about 3-4 Tbsp of dough to form a ball and place on mat. Repeat with remaining dough. With a wet hand, flatten each ball until about 1/4-inch thick.
- Bake for 12 minutes or until cookies are fragrant but still soft. Let cool slightly on cookie sheet, then transfer to wire racks to cool completely.