Thursday, September 2, 2010

Breakfast Cookies

This morning I had to quick type in my breakfast cookie recipe to a friend on Facebook. There were other requests for my version of this so I said I would post it here. I don't have any pictures to put with it right now, but the next time I make them I'll get pictures up too.

1 cup white sugar-I use a scant 1 cup
1 cup peanut butter-all natural no sugar added
1/2 cup butter
1/2 cup applesauce
1/2 cup water
2 Tablespoons of vanilla extract
2 eggs
1 cup whole wheat flour
1 1/4 cup almond meal
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cup rolled oats-I use the honey ones
1 cup of mini chocolate chips-original recipe calls for 1 1/2 cup of raisins, however, the kids don't like raisins so we use less mini chocolate chips.
6 cups of toasted oat cereal rings

1st Preheat the oven to 375 degrees F

2nd In a very large bowl,(I use the regular Kitchen Aid Mixer and it maxes out this bowl with a single recipe), mix together the sugar, peanut butter, butter, apple sauce, water, vanilla and eggs until smooth. It helps if all butter, including peanut butter, and apple sauce are room temperature. Then add the flour, almond meal, baking soda and salt mixing while adding. (If you are into dirtying extra dishes those can be combined 1st then added, however, it has worked fine for me to not do this.) Mix in the oats and chocolate chips and then carefully stir in the cereal. The cereal is what really pumps up the volume and starts to go over the edges of your bowl a bit.

3rd Drop by 1/2 cupfuls of dough onto ungreased cookie sheet. Space them out so that there are only 5 per cookie sheet. You then need to pat them down until they are about 1 inch thick.

4th Bake for 12 minutes in the preheated oven, until the cookies are lightly browned at the edges. Check them earlier if your oven tends to run hot. Let stand on the cookie sheets after removing for 5 minutes before removing to wire racks to cool completely. Store at room temperature.

Andy likes these with raisins and if I make two batches I will make one batch for him with raisins and a few chocolate chips and a batch for just the kids. A1 will eat the ones with the raisins, just after all the ones with only the chocolate chips. The original recipe said you could substitute the raisins out for chocolate chips or dried cranberries.

With the changes that I made the nutritional makeup changed as well. I only wrote down the following information, but could retype it into my recipe program and check to see other things if you want that. Per cookie 464 cal, Net Carbs(Total Carb-dietary fiber) 50g, Protein 14g

I love having these in the house because then I don't have to think hard about breakfast. They will typically just grab one of these. They also like them for snacks. I don't have cost calculated out per cookie because I typically get the organic cereal and things on sale and/or in bulk.

Enjoy everyone!!


Beth in Texas said...

What is almond meal? Ground up almonds? Do you do this yourself of buy it that way?

Anita M. said...

I buy it this way Beth, but I would imagine if you have a mill of some sort that you would be able to grind it yourself.

ahomekoz said...

I used the grind your own option and it turned into almond butter. It could be due to the heat output of the Vitamix that I used to grind the almonds. The cookies turned out much better with the actual almond meal which is more like a dense flour. I was able to purchase it from our local grocer. The brand was Bob's Red Mill.