 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 8 |
|
These truly are cookies for breakfast! Low in fat and high in protein, they are a perfect choice to grab on the run. Ingredients:
2 cups light brown sugar |
2 1/2 cups rolled oats (not quick!) |
4 cups whole wheat flour |
1 tablespoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
2 -3 tablespoons cinnamon |
1/4 cup canola oil |
5 egg whites |
1 cup approximately prune puree (*) |
1 cup walnuts (optional) |
1/2 cup dried apricots (optional) or 1/2 cup raisins (optional) or 1/2 cup craisins (optional) |
Directions:
1. Preheat oven to 325°F.
2. Mix all ingredients together.
3. Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
4. Flatten to 1/2-inch tall with DAMP hands.
5. The cookies do not flatten much while baking.
6. Oven temperature is 350*.
7. Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
8. Cool.
9. *I use 4 or 5 boxes of pureed baby prunes.
|
|