Breakfast Cookies

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To answer the previous post, yes, I used king arthur's ww flour, all oats instead of bran flakes and didn't use any AP flour. It was absolutely fine with those substitutions. I also subbed canned pumpkin puree for the carrot, and threw in a big extra dollop to sub for the butter. They were moist, not too sweet, had a soft texture and my family really liked them. I do agree with previous posts that this probably wouldn't be substantial enough for a breakfast, but would work nicely with a piece of fruit and some yogurt. Would also be great for a snack.

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No one mentioned the whole wheat 'pastry flour'. Is that something everyone has around? Has someone tried it with
King Arthur Whole Wheat (or Unbleached White Whole Wheat Flour flour?

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I made these exactly as Ellie described. They were wonderful. I like the fact that you can subsitute some of the ingredients. I will try some variations next time. Since I am frequently running "late" to work...this grab and go breakfast is great for me. It will certainly help the temptation to stop and pick up a donut!!

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II had high hopes for these cookies after watching Ellie make them. I substituted Splenda for the granulated sugar. I also didn't have canola oil so used vegetable oil. The cookies were just average. I liked the texture and softness/moistness. However, the taste left a bit to be desired. I doubled the recipe and froze most of them in individual freezer baggies so I can take them out of the freezer, put them in my purse, and have a quick mid-morning snack later.

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After reading the mixed reviews I was a little sceptical about trying these. But went for it anyway. Believe me these are really good, Specially the next day. I found them to satisfy my craving for something sweet and not undo diet. Yeah, they are a little soft so I baked them for 1-2 mins more to make them more crispier.

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This recipe was a bit more like a cakey type cookie. I used apple sauce instead of the carrot puree, and used honey instead of the white sugar. It needs more substance for a "breakfast cookie" It definitely tastes healthy though.

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I made these for the first time this morning and they are wonderful!!! I stuck to the recipe, to get a basic idea of what they are like.....but I agree with others that you would definitely have some room to play around with the recipe. They are nice and hearty, but soft and moist. They made the house smell great! My 4-year-old is very excited that these. I think they'll be a great snack to have on hand or throw in our bag if we're heading out. Great recipe!

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These cookies are amazing. Ever since I discovered this recipe, I've been baking a batch of them every week. They are not dry at all! I add a little extra baby food, any sweet veggie or fruit flavor. I also add chocolate chips and peanut butter, and whatever else I have around the kitchen. The whole family and I are hooked!

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I was really impressed by this recipe. The cookies turned out great, even though I made a number of small substitutions (applesauce instead of carrot puree, omitted raisins, only used white sugar, wheatgerm for whole wheat flour, added a bit of corn meal mix. Not dry at all, very delicious and healthy. I love how flexible it is. In the future I'd like to try these with the mashed banana that one commenter mentioned. Also maybe cut down on the sugar and use some honey instead.

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I did not expect these to be so good. I didn't think they were dry at all, but more cake-like than cookie. I didn't change anything, except exchanging cranberries for raisins. i would love to try different combinations, I think I'll add a mashed banana next time. Enjoy!