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Breakfast on the Go Cookies

Breakfast on the Go Cookies recipe

Ingredients

  • 1 cup brown sugar 250 mL
  • 1/4 cup 7-grain hot cereal 60 mL
  • 1 cup rolled oats 250 mL
  • 1 cup all-purpose flour 250 mL
  • 1 cup whole wheat flour 250 mL
  • 1/2 tablespoon baking soda 7 mL
  • 1/2 teaspoons baking powder 2 mL
  • 1/2 teaspoon salt 2 mL
  • 1 teaspoon allspice 5 mL
  • 1/4 cup canola oil 60 mL
  • 1/4 cup applesauce 60 mL
  • 3 egg whites
  • 1 teaspoon vanilla extract 5 mL
  • 1/4 cup sunflower seeds 60 mL
  • 1/4 cup slivered almonds 60 mL
  • 1/3 cup chopped dried cherries 75 mL

Instructions

  1. Heat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.
  2. In large bowl, stir together sugar, cereal, rolled oats, flours, baking soda, baking powder, salt and allspice.
  3. Make well in center and pour in canola oil, applesauce, egg whites and vanilla. Mix until well blended. Stir in sunflower seeds, almonds and cherries. Roll cookies into golf ball-size balls. Place cookies 2 inches (5 cm) apart onto prepared cookie sheets and flatten to 1/2-inch (1.3-cm) thickness with wet hands.
  4. In preheated oven, bake for 8 minutes for chewy cookies.
  5. Remove from cookie sheets to cool on wire racks.

Yield: 24 cookies
Serving size: 1 cookie

These cookies store well in the freezer.

Nutritional Analysis Per Serving: Calories160 Total Fat 4 g Saturated Fat 0 g Cholesterol 0 mg Carbohydrates 23 g Fiber 2 g Sugars 11 g Protein 8 g Sodium 170 mg Potassium 146 mg

Recipe and photo credit: CanolaInfo.org.


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