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    You are in: Home / Recipes / Breakfast Cookies Recipe
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    Breakfast Cookies

    1/3 Photos of Breakfast Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    ctkirks's Note:

    hardy cookie that holds you over for a long time. tones of fiber

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    Serves: 14



    Units: US | Metric


    1. 1
      mix all ingredients well form into patties about 1/2 cup each.
    2. 2
      bake at 350 for 15 min or longer if you like them crispy.

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    Ratings & Reviews:

    • on October 20, 2014


      My friends rave about my healthy breakfast "cookies"! I hate paying a premium for protein or granola bars that are still more flour and sugar than good stuff. I love this recipe and use it very often "more as a guideline than actual rules" - the quantities, cooking and base recipe are such a great place to start, then thanks the bulk food section at my local store, I can really make something delicious and healthy!<br/><br/>I always use fresh grated ginger and wow what a difference in overall flavor and cookie satisfaction! Then I start with the 3 cups oat bran - and while oat bran is the staple I sub in a fair amount of 5 grain cereal mix, muesli or the like to increase the nutrients and vary the flavor. Instead of just almonds, cranberries and sunflower seeds I get creative and chop up any of the nuts, seeds and dried fruits that sound tasty: Apricot, Mango, Papaya, Cherries, Prunes, 3 Raisin Medley... Almonds, Walnuts, Pecan, Cashews, Macadamia nuts, Hazelnuts, ALL the shredded Coconut (YUM!)...Sunflower seeds (honey roasted!), Hemp, Chia, Sesame, Pumpkin and Flax. I usually grind, crush or chop the majority of the nuts and seeds to be used more like a flour and will add some of the called for flour if necessary to keep the wet/dry ratio correct but prefer coconut, rice or almond flour. I also tend to use more applesauce and less oil. This last batch I added peanut butter to up the protein and loved it!

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    • on September 28, 2010


      So tasty! I loved all the nuts, seeds and fruit in them. I used my 1/3 cup measuring cup to make them rather than the 1/2 cup one called for in the recipe. I'm glad I did because they puffed up a lot and were very large. I will be making these again for sure!

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    Nutritional Facts for Breakfast Cookies

    Serving Size: 1 (98 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 281.7
    Calories from Fat 131
    Total Fat 14.5 g
    Saturated Fat 3.4 g
    Cholesterol 30.2 mg
    Sodium 238.4 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 6.6 g
    Sugars 12.6 g
    Protein 8.1 g

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