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.
- 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
- Preheat oven to 325 degrees F.
- Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- 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.
- Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
- 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.
- Bake 8 or 9 minutes or until cookie has set. Let cookies cool completely….they will be soft.