Breakfast Cookies

Show: Healthy Appetite with Ellie Krieger Episode: Family Way

Rated: 5 stars out of 5Rate itRead users' reviews (88)

Cook Time:
12 min
Level:
Easy
Yield:
12 cookies, serving size 1 cookie

Times:

Prep: 20 min
Inactive Prep: --
Cook: 12 min
Total:: 32 min

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Ingredients

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground 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

Directions

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 sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have 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 oats, 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.

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Comments & Reviews

recipe Breakfast Cookies
Jacque Odessa, TX 02-03-2010
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awesome cookies
Rated: 5 stars out of 5

These cookies are wonderful. I doubled the recipe because I didn't think 12 cookies would be enough. The turned out great. ... The pan I cooked 2 minutes shorter was the best most moist cookie ever. Unfortunately throughout the week I thought they were 2 weight watchers points and then I found the nutrition information and the are 4 ooops. But I will find a way to incorporate them as 4 pointers now. If you love these you will love the carrot cupcakes. Can anyone tell my why Ellie has the best, most wonderful, and healthy recipes yet all her shows are reruns when all the other shows cook great food but don't put the nutrition at the core? I mean look at the demand for great, nutritious food.Read more
recipe Breakfast Cookies
Carolyn Oklahoma City, OK 02-03-2010
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Tasty, Filling and Healthy
Rated: 5 stars out of 5

With a not quite 2 year old and a full time job, its easy to miss breakfast. 2 cookies in the morning leave me satisfied... until lunch. I did make a few changes - Used 1/2 cup golden flaxseed meal in place of some of the flour. Added pecans and walnuts (doubled the amount of nuts). Used applesauce rather than butter (add until you have the right consistency). Doubled the carrots -steamed and mashed rather than pureed. Added chopped candied ginger and powdered ginger. Used coconut oil in place of canola. Omitted the granulated sugar (added a tiny bit more molasses and the applesauce). Read more
recipe Breakfast Cookies
K Vancouver, WA 01-27-2010
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Yummy!
Rated: 5 stars out of 5

Can't wait to have one with my coffee in the morning! They are delicious and healthy. My kids loved them too. Reminded me... of a soft pumpkin like bread or muffin, which I loveRead more
recipe Breakfast Cookies
linda Stanhope, NJ 01-14-2010
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Just Delight-full!
Rated: 4 stars out of 5

I've been wanting to try these for a while. Tonight was the night. I'm totally happy (and my Hubby, too) with the finished... product. Can't wait for morning coffee and one of these! I'm bringing some to work. That will be the real test! I will keep you posted on everyone's response. Read more
recipe Breakfast Cookies
Sarah Hudson, NH 01-13-2010
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Best "healthy" cookie I've tried
Rated: 4 stars out of 5

These cookies had a complex flavor, not unlike a carrot cake, that I really enjoyed. The whole wheat flour, oats, and cereal... gave them a great hearty texture that held a lot of moisture, even several days after baking. I baked mine in two batches, the first coming out slightly overdone and dry, and the second just about right. My oven is notorious for killing cookies and other delicate baked goods with it's uneven and unpredictable temperatures fluctuations, but even the over-baked cookies survived it. They were a bit crispier and drier around the edges than the second batch, but must have pulled some moisture out of the air because they were better after a day in a sealed container. So, if you leave them in a little too long, do not fear! They're hearty enough to survive. Although they're good as is, a light drizzle of a cream cheese-based glaze will trick the tongues of more finicky eaters and add a little tang to bring out the carrot flavor.Read more
recipe Breakfast Cookies
sabrina bowling green , OH 01-07-2010
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A little tweaking..
Rated: 4 stars out of 5

I need more protein in the morning than these provided, so I added extra nuts (almonds) added a little almond extract (fools... you into thinking there is more sugar), used brown sugar instead of white ( I like the flavor better) and I added more oats (because I like the flavor and texture). They turned out great! With some greek yougurt, it was a satisfying and quick breakfast!Read more