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All the Breakfast Cookie Recipes in 1 post

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I thought I would put all the breakfast cookie recipes I found floating around on bootcamp onto one post! Hope this helps! Add more if you find them.

 

Orange Cranberry Breakfast Cookie

1 cup Fiber one cereal combined with 1 cup hot water, 2 points

The zest of one orange

1 orange peeled and pureed, 1 point

2/3 cup Fifty 50, which is granualted fructose. It says on the box it is sweeter than sugar, not an artificial sweetener and to use 1/3 less than regular sugar. I counted the 2/3 cup as 10 points. My store didn't have Splenda.

1 egg, 2 points

1/2 cup fat free plain yogurt, 1 point

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 cup wheat bran 3 points

1/2 cup quick oats, 2 points

1 cup whole wheat flour, 8 points

2/3 cup craisins, 5 points.

 

Total points: 33, made 9 BIG cookies, 4 points each.

 

Orange Cranberry Cookies

1 c All Bran Extra Fiber cereal

1 c hot water

zest of one orange

1 orange peeled and pureed

2/3 c Fructose or Splenda

2 egg whites

1/2 c plain nonfat yogurt

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 c unprocessed wheat bran

1/2 c oats

1 c whole wheat flour

2/3 c drien sweetened cranberries like Craisins

1/4 to 1/2 tsp orange extract if desired

 

Preheat oven to 350 degrees. Line a cookie sheet with parchment or nonstick liner. Place allbran in a large bowl and pour hot water over cereal. Set aside to cool to room temp. In a separate bowl combine dry ingredients. When cereal is cool add orange puree and zest, Fructose or Splenda, egg whites, yogurt and extract if desired. Stir in dry ingredients and mix well. Stir in cranberies. Measure dough out by scant 1/4 measures onto baking sheet. With damp hands flatten mounds into circles about 1/2" thick. Nake for 12 to 15 minutes. Remove to rack to cool. Makes aprox 18 cookies at 2 points apiece (slightly less if made with Splenda)

 

To store cookies: These must be either refrigerated or frozen the same day. I don't know why but they will develop an off taste if left at room temp. I like to freeze my cookies on baking sheet on a nonstick liner then pop them into zip lock bags and store in freezer. To thaw: place 2 cookies on a folded paper towel and microwave for 30 sec on high. Cookies come out warm and tasting fresh baked.

 

Oatmeal Raisin Breakfast Cookies

1 c All Bran Extra Fiber cereal

1 c hot water

1 c lite apple pie filling

1/2 c nonfat yogurt

2/3 c Splenda (or 1/2 c fructose & 1/4 c Splenda)

2 egg whites

1 c unprocessed bran

1/2 c oatmeal

1 c whole wheat flour

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 tsp vanilla

1/4 tsp each allspice & nutmeg

2/3 c raisins

 

Preheat oven to 350. Line a cookie sheet with parchment or nonstick liner. In a large bowl pour hot water over All Bran and set aside to cool to room temp. In a food processor or blender puree apple pie filling slightly, so some chunks still remain. In a separate bowl combine wheat bran, oatmeal, wheat flour, baking powder and soda, salt and spices. When All Bran is cool add apple pie filling Splenda, egg whites, yogurt and vanilla. Mix well either by hand or with a mixer on low speed. Combine dry ingredients with wet ingredients, stirring till well mixed. Stir in raisins. Measure dough out by scant 1/4 c measures onto cookie sheet. (an icecream scoop really helps) With damp hands flatten mounds into circles about 1/2" thick. Bake for 12 to 15 minutes. Remove cookies to a rack to cool. Yeild aprox. 18 cookies at 1.5 points each(Slightly less if you use all Splenda)

 

Chocolate Cherry Breakfast Cookie

1 c AllBran cereal

1 c hot water

1 c sugar free cherry pie filling

2/3 c Splenda

2 egg whites

1/2 c plain nonfat yogurt

1/2 tsp cherry extract (optional)

1/2 c unsweetened cocoa powder

2 tsp baking powder

1-1/2 tsp baking soda

1/4 tsp salt

1 c unprocessed bran

1/2c oats

1 c whole wheat flour

1/4 c mini chocolate chips

1/4 c dried cherries, chopped coarsely

 

Preheat oven to 350 degrees F. Line cookie sheets with parchment or nonstick liners. In a large bowl pour hot water over All Bran and set aside to cool to room temp. In a separate bowl combine cocoa powder, baking powder and soda, salt, oats, wheat bran and whole wheat flour. Stir to combine. Set aside. Lightly puree the cup of cherry pie filling and add to cooled cereal mixture along with Splenda, extract, yogurt and egg whites. Gradually add dry ingredients to cereal mixture stirring til well mixed. Stir in chocolate chips and cherries. Measure out by scant 1/4 cup measures onto baking sheets. I use an ice cream scoop. With damp hands flatten cookies into 1/2" thick circles. Bake 12 to 15 minutes. Remove to a rack to cool. Freeze or refrigerate the same day. They seem to spoil quickly if left at room temp. makes aprox 18 cookies about 2 points each.

 

Chocolate Orange Fiber Cookies

1 cup Fiber One cereal

1 cup hot water

Combine cereal and water and soak until mix has cooled to room temp

1 tablespoon orange zest( or amount from one orange)

1 orange peeled and pureed

1/2 cup cocoa

1 cup splenda

1/4 cup egg substitute

1/4 cup fat free plain yogurt

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups wheat bran

1 cup whole wheat flour

1/4 cup mini chocolate chips

1/4 cup tropical fruit bits

Preheat oven to 350 degrees. Spray cookie sheet with cooking spray.

Stir ingredients as listed into cereal mix. Measure dough out by 1/2 cup measures onto cookie sheet(keep measure wet to aid removal). With damp hands flatten mounds into circles about 1/2 inch thick and about 4 inches across. Bake for 12-15 minutes; remove from cookie sheet and cool on rack. Makes 7 cookies. Calories=174, fat=grams, fiber=14 grams; WW points=1 on old formula, or 3 points on new.

 

You can make smaller cookies using 1/4 cup measure. Will make 14 cookies; calories=87;fat=2, fiber=7. WW points=1 using either formula.

 

Baker's Breakfast Cookie Clone

Makes 30 cookies

 

1 Review " These turn out exactly like bakers breakfast cookies! The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love! "

 

2 cups brown sugar

2 1/2 cups rolled oats

4 cups all-purpose flour

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 cup canola oil

1/2 cup prune puree

2 tablespoons water

5 egg whites

1 1/2 teaspoons vanilla extract

3/4 cup raisins

1/4 cup chopped walnuts

1/3 cup chopped dried apricots

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

2 In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.

3 In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

 

Makes 30 cookies

Calories 200

Protein 5g

Total Fat 4g

Sodium 218mg

Cholesterol -

Carbohydrates 38g

Fiber 2g

 

Bakers breakfast Cookie 3pts

Ingredients:

1 package Washington Forge bran muffin mix

1/2 cup quick cooking oats

1 teaspoon cinnamon (or more to taste)

1 egg

3/4 cup water

butter flavor cooking spray

Oven 350

 

Combine muffin mix, oats, and cinnamon in a large bowl. Stir to mix.

Whisk egg and water together in a small bowl until slightly foamy. Add to dry ingredients and stir until evenly moist.

Batter will be thick and somewhat sticky; do not overstir or cookies will be tough.

 

Lightly spray the pan* with butter-flavor cooking spray. Spoon batter onto pan in 5 equal portions. Bake at 350 for about 15 minutes. Let cool slightly before removing from pan onto wire rack.

(*I use a Williams-Sonoma "muffin top" pan to bake these. Have never tried them on a cookie sheet, so if someone does, please let me know how they turn out.)

 

Nutritional info per cookie (makes 5)

 

Calories: 170

Fat 3 grams

Fiber 3 grams

Points 3

 

These freeze well. I think they would probably dry out FAST if not frozen.

 

Ginger-Carrot Breakfast Cookies

These can be made as either 12 2pt. cookies or 8 3pt. cookies or even 24 little 1 pointers - your choice.

1 cup whole wheat flour

1 1/2 cup rolled oats

1 cup grated carrot

2 teaspoons baking powder

1/2 teaspoon baking soda

3 tablespoons Splenda

2 teaspoons pumpkin pie spice (or a combo of ginger and cinnamon if you prefer)

1/3 cup raisins

2 egg whites

2/3 cup skim milk

1 tablespoon canola oil

 

Combine the flour, oats, carrot, bking powder, baking soda, Splenda, pumpkin pie spice and raisins. Make a well in the middle and pour the egg whites, milk and oil. Stir (about 15 strokes) do NOT overmix.

 

Spray your cookie sheet with baking spray and bake at 375 degrees for around 20 minutes. The baking time, of course, will be determined by the size of the cookie that you are making.

 

They are baking in my oven right now and they smell WONDERFUL!

 

Big Breakfast Cookie 4pts

This recipe is from WW. They list it as 5 points, but I've got it less than 4 by using reduced fat peanut butter & different brands of hot chocolate mix.

1/4 C. oatmeal

1 pkg. hot chocolate mix -fat or sugar free

1 tsp. baking powder

2 T. raisins

2 T. water

1 T. peanut butter

1 tsp. honey

 

Mix all together. Spray pie plate or cookie sheet with nonstick spray. Pat into a circle. Bake at 350 degrees for 8 minutes. Makes one serving. 5 points or less.


Sincerely,

Carla

~Food wasted is better than food waisted!

 

~Iceberg lettuce is perhaps the most aptly named plant in the world and should be avoided as though you were the Titanic with a second chance.

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Guest VIVIAN ODOM

bcbsalute.gif I will make some of these cookies, I like

being able to get breakfast done a day before and then warm it in the microwave occasionally. Thanks

for posting these recipes

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Guest bmcanada

Thank you very much for sharing these. I look forward to making and eating them.

 

Have great one!

Beth wave.gif

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Thanks Carla, coolman.gif


Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

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Guest SuzyQ99

Yum yum.. that's all I have to say :)

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Thank you for the condensed version, Carla! It makes printing them out and storing them so much easier!

 

kiss.gif

 

J.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Thanks! I copied this over to my recipe file :D

 

OMOHOD

ANnette


just4kixx (age 40;5'6")<br />Start date 4/21/02<br />HW:195<br />SW:192<br /><b>CW:168 OP#s Lost:24<br />1st 10% 6/27/02!</b><br />PGW:145 (revised 4/23/02)

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Guest steff

Hi- About those light english muffins- I buy the store brand. King Kullen or Waldbaums sells them

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These are exactly what I have been searching for.. something I can prepare, freeze and be ready to fight! Thanks for putting them together!


Remember, we're all in this together...I'm pulling for you!

Red Green

~~~

Live simply. Love generously. Care deeply. Speak Kindly. Leave the rest to God

~~~

-30!

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I tried the Big Breakfast Cookie and it's great. It's easy to make also.

 

Marilyn


Loosing weight will help me gain a new friend. That new freind is a brand new me.

Marilyn

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How "big" is the Big Breakfast Cookie?

 

Could you divide it in half for two small cookies? (I'm thinking that a small cookie with lite yogurt would make a very satisfying but easy breakfast. :D )


You are what you eat!<br /><br />*********************************

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Guest shrinkingviolet

You can easily divide the Big Breakfast Cookie into 2 smaller ones. How big it makes depends on how large you pat it out. I'm the one that posted the recipe originally, and I've now been making it for years. I love it. I usually mix up several & then I have them on hand for breakfasst without being in a rush.

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Guest Catrina

The big breakfast cookies sounds good especially since it is for one. I'm single and look for single serving recipes.

I don't use oatmeal much. What kind should I use quick or old fasionned?

Do they freeze well? wave.gif

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At our meeting this am our leader showed us some Breakfast cookies that she had gotten from the internet. While looking at them I remembered the recipes here, so, now I have all the recipes that you put together and will try some this week. I'm sure that I will be taking some of the recipes into our meeting next week! Thanks so much for your extra work.


SW 296<br />CW 236 1/2<br />Dr.s goal 180<br />Marys goal 150<br /><br />A ship in a harbour is safe, but that is not what ships are built for.<br />Mary

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Guest Organic Gal

These sound wonderful, can't wait to try some. Thanks for the recipes. Organic Gal :cool:

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Wow - these look great - thanks! Great breakfast on the run ideas.


I'm back and ready to go!!!!<br />Valentines Day Challenge - 15 lbs<br />2 lbs so far

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Here is one I found on another site: 3 points per bar:

 

Kashi Soynut Fruit Bars

 

Submitted by Michael of Philadelphia, PA

Makes 12 bars.

3 cups Kashi GOLEAN cereal, crushed

2/3 cup soynut butter

l/3 cup honey

l/2 cup fat free soy milk

l/2 cup whole wheat flour

l/2 cup raisins

Directions:

Crush Kashi GoLEAN Cereal in food processor or blender. Set aside. Melt soynut butter in microwave oven for 60 seconds. Add honey and soy milk to soynut butter and stir well. Whisk in flour, then stir in cereal and raisins. Mix well. Press into 8x8" pan using a spatula. Refrigerate overnight. Divide into 4 quarters. Divide each quarter into 3.

 

Nutrition Facts:

Serving Size: 1 bar

Calories: 180

Calories from Fat: 45

Total Fat: 5 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 75 mg

Total Carbohydrate: 31 g

Dietary Fiber: 5 g

Sugars: 16 g

Protein: 7 g

Vitamin A: 0%

Vitamin C: 0%

Calcium: 4%

Iron: 8%

3 points per bar


Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

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I was just telling my husband that my qwest this week was to find some good, point friendly, muffin recipes, however these will more than fill the bill. We love substantial treats such as these that can be eaten with some fruit or yogurt for a meal or pack well in lunch bags.

 

Thank you!

Lara


~~ Lara ~~

The world is a banquet and most poor suckers are starving to death.

Live, Live Live!

 

weight.png

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bumping...so I can reprint..spilled on my original copy...LOL!!


Sincerely,

Carla

~Food wasted is better than food waisted!

 

~Iceberg lettuce is perhaps the most aptly named plant in the world and should be avoided as though you were the Titanic with a second chance.

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Thanks for posting all the cookies in one spot makes it easier to print up. wave.gif


Lilly - My heart rejoices in the Lord; in the Lord my horn is lifted high. I Samuel 2:1

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Guest 1craftygirl

I'm anxious to make the breakfast cookies but need to know where to buy unprocessed bran or is there something I can substitute? I have some toasted "wheat" bran, can I use that? Thanks for your help! bcbsalute.gif

 

Raylene

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Pulling this up.

 

Question though. Has anyone ever used applesauce in place of prune puree?

 

Thanks!

 

Cheree


Get set with the right mind set.

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Last night I did a modification of the Baker's Breakfast cookie that actually turned out pretty yummy and only 2pts as opposed to 3pts.

 

1 1/2C. Brown Sugar

2 1/2C. Rolled Oats

4C. Whole Wheat Flour

1T. Baking Soda

1t. Baking powder

1t. salt

1 1/2t. ground cinnamon

1/2C. sf/ff yogurt

1/2C. Maple suryp

1t. grated ginger (optional)

2 mashed bananas

5 egg whites

1 1/2t. vanilla extract

2 carrots, grated

1 apple, chopped

 

1. Preheat oven to 350F, Grease cookie sheets or line with parchment paper.

2. In a large bowl, stir togheter the first 7 ingredients, make well in center and add the yogurt, maple syrup, egg whites, vanilla, ginger, and banana. Stir until well blended. Add carrots and apple, stir just until mixed in. Batter will be very soft compared to the regular brekfast cookies. Using a 1/4C. scoop, place scoops on baking sheet 2 inches apart.

3. Bake in preheated oven for 12-14 minutes. Cookies rise and turn out cake-like but are very yummy.

 

Makes 30 cookies

Calories 113

Total Fat 1g

Protien 3g

Fibre 2g

Carbs 26g

Calcium 36g

 

2pts each


~~ Lara ~~

The world is a banquet and most poor suckers are starving to death.

Live, Live Live!

 

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