Grab-and-go Breakfast Cookies
Try this Grab-and-go Breakfast Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 3/4 tsp salt
- 1 cup whole wheat flour
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1 cup dried cranberries
- 2 tsp cinnamon
- 2 tsp vanilla
- 1/2 tsp allspice
- 2 tsp ginger
- 3 cups roger's porridge oats original blend
- 1/3 upcanola oil
- 1-1/4 cup unsweetened applesauce
- 1 tbsp grated orange peel
- 3/4 cup chopped almonds ( i substituted pumpkin seeds)
- Carbohydrate 24.3061726706226 g
- Cholesterol 24.8925 mg
- Fat 9.48638225 g
- Fiber 1.11538247961998 g
- Protein 1.37493170002523 g
- Saturated Fat 5.92461415 g
- Serving Size 1 1 -24 cookie (51g)
- Sodium 83.4050950058868 mg
- Sugar 23.1907901910026 g
- Trans Fat 0.701167800000002 g
- Calories 182 calories
Preheat oven to 350ºF. Combine flour, porridge oats, baking soda, salt and spices.In a separate bowl beat eggs, oil, applesauce, brown sugar, orange peel and vanilla.Stir in flour mixture, then stir in nuts and cranberries.Scoop out ¼ cup rounds onto a parchment-lined baking sheet, pressing down with a fork to form a cookie.Bake for 15-20 minutes until lightly browned. Let cool on the cookie sheet before removing.
