Saturday, May 2, 2009

Healthier Breakfast Cookies

Although we've enjoyed the previous breakfast cookie recipe I've posted, I wanted to make it a little healthier. I had already reduced the sugar amount from the original, but now I've changed a few more things. I may even try to reduce the sugar further the next time I make them.

Here's our current recipe:

1 cup margarine or coconut oil
1 cup sucanat
1/2 cup brown sugar
1/2 cup applesauce (not sweetened)
1/2 cup peanut butter substitute
1 tablespoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
2 cups whole wheat flour
1 cup oatmeal
1 cup dry cereal (your choice)
1/2 cup dairy free chocolate chips

2 Tablespoons wheat germ
2 Tablespoons hemp seed
2 Tablespoons milled flax
1/2 cup coconut flakes
1/2 cup raisins or other dried fruit
1/2 cup nuts


Melt together the margarine or coconut oil. Add sugars and cream thoroughly.

Mix remaining ingredient and stir in any or all of the optional ingredients.

Drop by rounded Tablespoons onto lightly greased cookie sheet.

Bake at 350 for 11-13 minutes. Makes 3 dozen.

***Just a few notes:

These cookies do NOT turn a golden brown, but they continue to crisp up after cooking. I have found that I get best results when they are still just a little gooey coming out of the oven and leave them on the cookie sheet to cool for at least 5 minutes. Then I transfer them to a cooling rack.

However, if I do over cook and they are just too crispy to enjoyably eat, they are WONDERFUL broken up into a bowl of almond milk and eaten like cereal in the morning for breakfast! They are practically oatmeal and cereal after all!

For the cereal, we use Lucky charms or Fruit Loops to add some color, but I'm sure something healthier would work, too. :)

For the peanut butter substitute, both almond butter and sunbutter gave good results, but I prefer Sunbutter for it's stronger taste.

When using this much coconut oil, it will be necessary to refrigerate these cookies or they will fall apart easily.


Sarah said...

Isn't it wonderful to have healthier alternatives to the regular breakfast foods? Goodness, I would have such a hard time cooking nourishing foods with your restrictions! But you seem to do well.

I took the heavenly homemaker's breakfast cookie recipe and soaked it and we love it. My husband works nights, and he has taken to coming home and heating up 4 cookies in the toaster and melting half a stick of butter over them. He loves it and it's soo nourishing for him.

This recipe looks really yummy also!

Shobana Jayaraman (Srikumar) said...

I really like this recipe and I'm gonna give it a shot. I need some clarification before I start. I have not been able to source non dairy chocolate cookies. Can I not use it? What can I use instead. What do you mean by dry cereal?

I'm making unsweetened applesauce at home for the recipe.

I'll let you know how it turns out! :)

p.s I've opted for an email follow up for your comments. so you can leave your answers right here.

Becky @ BoysRuleMyLife said...


By dry cereal, I am referring to any boxed cereal: Fruit Loops, Cheerios, Golden Grahams, Lucky Charms, etc. You could probably also just use more oats if you don't want to use processed cereals, although I haven't tried that yet.

Yes, you can leave the chocolate chips out if you like. These are not overly sweet cookies, though, so I do find that the added chocolate does help the taste for the kids. :) Raisins or other dried fruit would add some sweetness.

Something else I haven't tried, but might work is make your own chocolate chunks for this recipe from cocoa:

This is a really forgiving recipe. Just be sure to refrigerate them if you use coconut oil for the fat base of the cookie. They will fall apart at room temperature.

Hope you enjoy them!!


Shobana Jayaraman (Srikumar) said...

Hey Becky, thank you for the clarification.

I think I'll use chocos for dry cereal. And sweeten the applesauce while making it.

I need another clarification.

In your list of ingredients you've not mentioned shortening. In the directions you've asked to use coconut oil with shortening. Can the quantity of shortening be reduced or skipped altogether (if so how?). Cuz I could only source veg shortening that was Refined Hydrogenated Veg Oil. So I'm not thrilled to bits. But I don't mind using it in a smaller quantity.

Please advice.

Becky @ BoysRuleMyLife said...

Oops! Sorry about that - misprint in the directions! :) I've fixed them now. This recipe does not call for shortening. I completely removed it in this version using coconut oil only. Thanks for catching that!