I’m always looking for something new to have for breakfast and found this easy breakfast cookie recipe on the Food Network’s website. Ellie Krieger is a nutritionist and chef on the show Healthy Appetite with Ellie Krieger.
I really liked these cookies, but I have to say that I would add fruit to my breakfast to get a good start on the day. I also consider these high in Weight Watchers points at 4 points per cookie, however, these are large cookies. Next time I would try replacing the oil with applesauce to reduce the fat content. You have the nuts to add some really good, healthy fat.
- * 3/4 cup whole-wheat pastry flour
- * 1/2 cup all-purpose flour
- * 1/2 teaspoon baking soda
- * 1 teaspoon ground cinnamon
- * 1/2 teaspoon ground nutmeg
- * 1/4 teaspoon salt
- * 2 tablespoons unsalted butter
- * 1/4 cup canola oil
- * 1/4 cup dark brown sugar
- * 3 tablespoons granulated sugar
- * 1 egg
- * 1/4 cup (1 small jar) strained carrot baby food
- * 1 teaspoon vanilla extract
- * 1/2 cup rolled oats
- * 1/2 cup bran cereal flakes
- * 1/3 cup raisins
- * 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped
- Place rack in center of oven and preheat oven to 350 degrees F.
- Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Nutritional Analysis per Serving
Total fat 9g
Saturated fat 2g
Monounsaturated fat 3.5g
Polyunsaturated fat 3g
Weight Watchers Points 4