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.