Breakfast Cookies!

The kids won't believe you are letting them eat cookies for breakfast, but you'll be happy to know this recipe contains fruit, oats, and all kind of yummy warm goodness!

Original Recipe: Pg 18 of the Hungry Girl 200 Recipes under 200 Calories Cookbook

"Grab and Go Breakfast Cookies"

1/2 c regular rolled oats (NOT instant)
6 Tbsp Whole Wheat Flour I used regular all purpose white flour (I didn't have wheat)
1/4 cup Fiber One bran cereal (original)
1/4 cup Splenda No Calorie Sweetner (granulated) I used regular white sugar
1/3 cup pureed peaches (basically baby food peaches)
1/4 cup canned pure pumpkin
1/4 cup fat free liquid egg substitute I used 2 eggs in place of the "substitute"
1 Tbsp golden raisins I used regular raisins (Great Value Brand) instead of the "golden" variety
1 Tbsp Ocean Spray Craisins (original) I used Great Value dried cranberries because they're MUCH cheaper
2 Tbsp brown sugar (not packed)
2 tsp Coffee-mate Sugar Free French Vanilla powdered creamer  I completely skipped this part
1/2 tsp baking powder
1/2 tsp cinnamon didn't measure
1/8 tsp salt didn't measure

Preheat oven to 375 degrees.

Chop raisins and craisins into small pieces.  Set aside.

In a food processor or blender, grind Fiber One to a breadcrumb-like consistency.

In a large bowl, combine, oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt until mixed well.

In a medium bowl, dissolve powdered creamer in 2 Tbsp hot water.  Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute) and stil until mixed well.

Add liquid mixture to dry ingredients and stir until completely blended.  Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking sheet with nonstick spray and spoon batter into 4 evenly spaced circles.  Spread batter out a bit with the back of a spoon.

Bake in the oven for 12 - 14 minutes, until tops of treats are just slightly crispy.  Allow to cool slightly on the cheet.  Grab 'n go!

Makese 4 servings

Per Serving (1 cookie): 154 calories, 1.5 g fat, 166 mg sodium, 32.5 g carbs, 5 g fiber, 10.5 g sugar, 5 g protein

My variations:

When I put the Fiber One in the food processor to grind to crumbs, I tossed the raisins and dried cranberries in there with it.  It chopped them to slightly smaller pieces AND gave them a light dusting of the cereal to keep them from sticking together.  Two birds with one stone? lol.

I also doubled the recipe to make enough for 5 kids, plus myself.  So my doubled recipe was only divided in to 6 cookies instead of 8, because my math skills seem to be lacking today.

The other thing I did differently was combined all the dry ingredients in my Pampered Chef (amazing) Batter Bowl and then added the wet ingredients one at a time to save on dishes.  I thought my recipe was a little too sticky when I had everything combined so I added about 1/4 cup of extra flour at the end and mixed it in well, but the consistency was still not that of regular cookie dough.  Because of my math skills deficiency I had today my cookies were bigger and thicker than I believe they were meant to be, so they DID take a little longer to cook, but still not bad.

These are definitely cake-ier cookies than the traditional bad for you cookies, but VERY tasty.  I even ate one and thought they were delicious!!  The kids absolutely LOVED them too and thought it was so cool to eat cookies for breakfast!