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ajobrien

2 Point Breakfast Cookie

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These sound good.

 

Sneaky Chef Breakfast Cookies

Makes 16 to 18 large cookies

Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan, protein, and fiber.

Ingredients:

2 cups whole grain cereal flakes (such as Wheaties or Total)

3/4 cup Flour Blend (equal parts whole wheat flour, white flour, and wheat germ)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 large egg

1/2 cup brown sugar

1/4 cup canola oil

2 teaspoons pure vanilla extract

3/4 cup low-fat ricotta cheese

Cinnamon sugar for dusting

Directions:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).

2. Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.

3. In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don't like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.

Cinnamon has been found to help stabilize blood-glucose levels, thereby preventing the usual "crash and burn" feeling we all get after eating sweets.


Amy

 

 

SW/CW/GW

248.4/224/125

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