Ellie's Breakfast Cookies
By Ellie Krieger, MS, RD
Average User Rating:
Ingredients
- 3/4 cup whole wheat pastry flour or whole wheat flour
- 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon 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
Cooking Instructions
- 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 brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugar has 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 oatmeal, 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.
Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.
To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.
For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.
Nutrition Facts
Servings per Recipe:
12 (serving size: 1 cookie)
Calories: 190
Total Fat: 9 g
Sat: 2 g
Mono: 3.5 g
Poly: 3 g
Protein: 3 g
Carb: 23 g
Fiber: 2 g
Cholesterol: 25 mg
Sodium: 120 mg
12 (serving size: 1 cookie)
This dish is an excellent source of vitamin A and thiamin.
RELATED ELLIE KRIEGER RECIPES:
- Ellie's Blueberry Blast Smoothie
- Ellie's Blueberry Buckwheat Pancakes
- Ellie's All-Day Breakfast Salad
- Ellie's Broccoli and Cheddar Frittata
RELATED KABOOSE RECIPES:
RELATED FEATURES:
