Wednesday, January 4, 2012

Breakfast Cookies

I thought I'd share this recipe since our family has recently made it a staple.

To me they taste like a cross between a good bran muffin and an oatmeal cookie.
What's most important though is that one batch is devoured is just a couple days and that's with mom(me) guarding them from secret eating.

Secret Eating-

The recipe is from the Sneaky Chef. I highly recommend her books. It sounds odd to put purees of vegetables or fruits in your food but I think it can take a lot of stress out of mealtime with toddlers. You still expect them to try at least a small amount of new things( new flavors, new veggies) but you're also getting them the nutrition they need without yelling "EAT IT!". Not that I would ever do that. This recipe does not have sneaky veggies though it is just a healthier "cookie".

This cookie has: Whole grains, calcium, protein, vitamins B & E, iron, potassium, folic acid & fiber

Breakfast Cookies & Milk:

2 cups whole grain cereal flakes(like wheaties or total)
3/4 cup flour mix( see below)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 tsp vanilla
3/4 ricotta cheese
cinnamon sugar for dusting

Flour mix(make ahead recipe):
1 cup all purpose unbleached white flour
1 cup whole wheat flour
1 cup wheat germ( or flax meal is what I used)


Preheat oven to 375 degrees and line a baking sheet w/parchment( or spray w/oil).
Using a rolling pin, gently crush the cereal( in a sealed plastic bag) into coarsely crushed flakes. They can also be pulsed in a food processor.
In a large mixing bowl, whisk together the flour mix, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together the egg, sugar, oil, vanilla and ricotta cheese. Add the dry ingredients to the wet and mmix just enough to moisten the dry ingredients.
Drop spoonfuls onto the baking sheets, leaving about an inch between cookies. Sprinkle with cinnamon sugar(tastes good without as well). Bake about 16 to 18 minutes, or until nicely browned and a bit crispy around the edges.

They should look like this-

And this is what happens when you try to take a picture of cookies-


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