Breakfast Cookies

If your house is anything like mine, breakfast is very rushed and frenetic. Its hard enough to remember backpacks, tooth and hair brushing, what to bring for show and tell and field trip forms – who has time to make a healthy and fulfilling meal?

Written by Samantha Gotlib of Wholesome Tummies

Breakfast Cookie

I have been so tempted by things like Pop Tarts (yes, there are even organic ones now!) but it just doesn’t seem like a great way to send them off for the day.

We all know how important breakfast is for our kids.  It helps sustain them all the way thru lunchtime. They need protein and fiber to keep going and the right mix of carbs to keep their energy levels up. In a perfect world, we would make them an omelet, some whole grain toast and maybe a little yogurt smoothie – but we don’t live in a perfect world, do we? ☺

So, last year I started making these breakfast cookies that I found in the Sneaky Chef Cookbook. Over the last several months I have made changes and additions to get them “just right”. They are an overwhelming hit in our house and since they freeze so well, just as convenient as a Pop Tart (without the fat, sugar and chemicals).

You can easily double the batch for freezing. Once frozen, microwave the cookie for about 15-20 seconds before eating.  Your kids, (and the grownups too) will inhale these and you can exhale knowing you sent them off with a pretty good breakfast.

(Adapted from The Sneaky Chef, by Missy Chase Lapine)

Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.

• 2 cups whole grain cereal flakes (such as Wheaties or Total)
• 3/4 cup Flour Blend (1/4 cup white flour, 1/4 cup whole wheat flour, and 1/4 cup wheat germ)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 large egg
• 1/2 cup brown sugar
• 1/8 cup canola oil
• 1/8 cup applesauce (unsweetened)
• 3 tbl Orange Juice
• 2 teaspoons pure vanilla extract
• 3/4 cup low-fat ricotta cheese
• Cinnamon sugar for dusting*

1. Preheat oven to 375 degrees and line baking sheet with parchment paper (or spray with oil).
2. Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
3. In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, applesauce, orange juice, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.

Makes 16 to 18 large cookies.

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