Two words that normally don't go together...breakfast and cookies! I was excited to make these treats, which were chosen by What's for Supper? as this weeks CEiMB recipe. My hopes were high after reading the reviews on the FoodNetwork website (a five star rating is usually a good sign).
I made a few changes so that I could incorporate ingredients I already had on hand (or flavors I prefer), none of which should have had much of an effect on the final product:
1 tsp cinnamon & 1/2 tsp nutmeg -----> 1 1/2 tsp cinnamon1/4 cup carrot baby food ----> 1/4 cup applesauce1 tsp vanilla ----> 1/2 tsp vanilla & 1/2 tsp almond extract1/2 cup oats & 1/2 cup bran cereal ----> 1 cup oats1/3 cup raisins ----> 2/3 cup fresh blueberries1/3 cup walnuts ----> 1/3 cup almonds
The result? I'm not sure what I think...I've eaten a few of them and they definitely aren't bad, but I'm not about to add them as a regular to my breakfast menu. They aren't decadent enough to qualify as a dessert (but they really aren't supposed to be), and they aren't good enough to replace the usual things I eat for breakfast (oatmeal with fruit and nuts, English muffins with pb, smoothies, yogurt, etc).
That being said, I am not an on-the-go breakfast eater. I have time in the mornings to think about what I want to have for my first meal and then make/eat it at my leisure.
In contrast, I'm sure most of you, if you are lucky, grab something quickly while rushing out the door on your way to school or work...or you drive-thru Starbucks/McDonalds...or you skip breakfast entirely. So maybe this would be a good option for you! They are relatively healthy after all...and if you add a glass of milk or a tall latte for a little extra protein, even better.
- Per serving (1 cookie) - 190 calories, 9 g fat (2 g saturated), 23 g carbohydrates, 2 g fiber, 3 g protein (exchanges: 1 1/2 fat, 1 1/2 starch; WW points: 4)
- Notes - Whole wheat pastry flour is something I keep on hand to bake with...it is less processed than AP flour (so it has more of the natural fiber/vitamins/minerals) but is "softer" than regular whole wheat flour (so your baked goods aren't so dense)...I know you can find it at Whole Foods or order it online, but I bet Fresh Market carries it and maybe some locally owned grocers do too (Rouses? Acquistapace's in Covington? Calandro's in Baton Rouge?); I love using my (small) ice cream scoop for portioning cookies and cupcakes; If you use fresh berries like I did, fold them in VERY gently at the end
- My thoughts - Mostly, I've already told you what I think of these, but here's a little more...they are slightly sweet, cake-like cookies packed with healthy fats (nuts and canola) and some whole-grains and fruit...might be perfect for a quick grab-and-go breakfast (after they bake, store them in a zip-top bag in the freezer and when ready to eat, pop them in the microwave for about 45 seconds); the serving is one cookie (for around 200 calories), but I would be tempted to eat 2 (plus a glass of milk - can you really have cookies without milk?)...and for some people, a 400+ calorie breakfast might be too much; and just as a comparison, a whole wheat English Muffin plus 1 tbsp peanut butter = 230 calories, 9.5 g fat (2 g saturated), 30 g carbohydrates, 4 - 5 g fiber, 10 g protein