Food > Recipe Directory > Courses/Meal Type > Breakfast > Oat and Fruit Breakfast Cookies
Oat and Fruit Breakfast Cookies Recipe
Oat and Fruit Breakfast Cookies
These wholesome breakfast cookies can occasionally take the place of a real breakfast, guilt-free. You can change the dried fruit – instead of cranberries, try dried tart cherries, or replace the currants with any kind of raisin or even chopped figs or prunes.
Ingredients
- 2/3 cups (150 mL) whole wheat flour
- 1/3 cup (75 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) cinnamon
- 2/3 cups (150 mL) maple sugar, maple flakes or packed brown sugar
- 1/2 cup (125 mL) butter, softened
- 2 eggs
- 1 cup (250 mL) grated peeled apples
- 2-1/3 cups (575 mL) large-flake rolled oats
- 1/3 cup (75 mL) dried cranberries
- 1/3 cup (75 mL) currants
Preparation
Whisk together whole wheat and all-purpose flours, baking powder and soda, salt and cinnamon.
In large bowl, beat maple sugar with butter; beat in eggs, then mix in apples. Stir in flour mixture, then oats; fold in cranberries and currants.
Place 1/4-cup/60 mL balls of the batter about 3 inches/8 cm apart on 2 parchment paper–lined baking sheets; flatten to about 1/2-inch/1 cm thickness.
One sheet at a time, bake in centre of 350F/180C oven until golden brown on tops and bottoms, 17 to 20 minutes.
Makes 16 cookies.
- Serving(s)
- 16
| Per each of 16 servings: about | |
|---|---|
| Calories | 189 |
| Protein | 4 g |
| Fat (total) | 7 g |
| Sat. Fat | 4 g |
| Carbohydrate | 28 g |
| Fibre | 2 g |
| Cholesterol | 39 mg |
| Sodium | 136 mg |
| Calcium | 3 % RDI |
| Iron | 9 % RDI |
| Vitamin A | 6 % RDI |
| Folate | 6 % RDI |
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Source
Homemakers Magazine: September 2008
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