Breakfast Cookies

A few weeks ago I was reading a blog by someone in California who mentioned breakfast cookies.  Shortly after hearing of breakfast cookies, what should appear on the shelves of my local grocery store but Quaker Breakfast Cookies. What took them so long?

Now I must admit, I did not take the time to read the Quaker nutrition label. I was too busy thinking how good these would be homemade and what an excellent opportunity this would be for me to try  Sucanat, a deep, dark, dehydrated cane sugar  Wholesome Sweeteners.

The cookies turned out great!  They were fat, soft, round and perfect for wrapping individually.  I’m looking forward to playing with the flavors. If not for breakfast, they make a great snack.

breakfastcookiealone.jpg

 

Breakfast Cookies
 
Prep time
Cook time
Total time
 
A nutritious cookie designed for breakfast
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • 2 cups (8 ounces) whole wheat pastry flour**
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon ( you can use less if you want)
  • 1 cup brown sugar or sucanet (or turbinado)
  • 2 tablespoons canola oil
  • 1 egg (I've successfully used 2 ENRG egg replacers)
  • 1 egg white
  • 1/3 cup prune puree -- (I use prune baby food) -- apple sauce also works
  • 1 1/3 cups rolled oats
  • 1/2 cup pecans -- coarsely chopped and toasted
  • 1/2 cup dried cranberries
Instructions
  1. Preheat oven to 325 degrees F.
  2. Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. In a large mixing bowl, beat together Sucanet, canola oil, egg and egg white and prune puree. By hand stir in flour mixture followed by oats, pecans and raisins.
  4. Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
  5. Dampen back of a spoon or measuring cup and flatten to about ½ inch (cookies do not spread much during baking. Bake 8 minutes for chewy cookies or 10 minutes for dry.
  6. Bake 8 or 9 minutes or until cookie has set. Let cookies cool completely....they will be soft.
Notes
Make sure to stir and aerate your flour well before measuring. I've noticed that the whole wheat pastry flour I buy in the bulk bin weighs about 4 ounces per cup, while Hodgson Mills weighs a little more (about 4 1/2 oz per cup). It's either the brand of flour or the fact the flour in the bin has been stirred and aerated so much. But measure the flour carefully and with a light hand or the cookies might come out too dry.

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Comments

  1. Anna says

    Hi Amy!Thanks for the heads up. I just added the yield (something I’m bad about) which was exactly 12 cookies. I don’t know how my cookie radar didn’t detect Breakfast Cookies.

  2. says

    Aha! Finally a recipe to use up that prune baby food lurking in the pantry. I wish I could remember why I bought it but these look great – perfect for when I want to make cookies but Bert wants to take breakfast treats to work! I’m thinking I might also experiment with fresh cranberries, too.

  3. Anna says

    Go for it, Jen!Also, I am shocked to say that Fuzz actually ate one and enjoyed it. I thought they would be too healthy tasting for her, but they passed the preschooler test.

  4. says

    Hi Qi,

    I think whole wheat pastry flour has less protein than regular whole wheat flour. Flours with less protein (like cake flour and pastry flour) yield more tender baked goods. I think you could use whole wheat flour, but the cookie might not be as tender.

  5. Qi says

    Hi Anna, I wanted to try this recipe however I can’t get whole wheat pastry flour could I sub for whole wheat flout? What’s the difference between whole wheat flour and whole wheat pastry flour.

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