Wednesday, September 17, 2014

blueberry bran breakfast cookies

Can I tell you how much we are loving these lately?!
My boys eat two at a time (and they are big) and I won't admit how many I've eaten in one sitting.
They are perfect for on-the-go...very sturdy but nice and moist on the inside.
They will fill you up till lunch but so healthful that you won't think twice about your waistline.
These have lovely bursts of warm blueberry but I'm already dreaming about pumpkin and roasted apples...
Stay tuned :)

*update! I made them even healthier! Instead of the sugars, use an additional 1/2 cup of applesauce, mashed banana, or canned pumpkin (or I used homemade (lower-sugar) jam) and 1/4 cup coconut oil instead of the butter and canola oil. Can't tell the difference!*
**also, I did a batch without the blueberries, and added unsweetened coconut flakes, toasted pecans, and strawberries, and it was divine.**

Blueberry Bran Breakfast Cookies
Makes around 18 big ones.
3/4 cup whole wheat pastry flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter, melted
1/4 cup canola oil
1/4 cup brown sugar
3 tablespoons sugar
1 egg
1 teaspoon vanilla
1/4 cup applesauce
1/2 cup bran flakes
1/2 cup rolled oats
1 cup blueberries
1/3 raisins or dried cranberries (optional)
1/3 toasted, chopped walnuts or pecans (optional)

Preheat your oven to 350*.
Combine flours, soda, spices, and salt in a large bowl.  Set aside.
Whisk melted butter, oil, sugars, egg, vanilla, and applesauce together in a medium bowl.
Pour wet ingredients into dry and fold together until just mixed.  Don't overmix!
Add bran flakes, rolled oats, blueberries, raisins, and nuts, if using.
Fold in gently.
Scoop out 1/4 cup portions and place on a greased or parchment paper-covered baking sheet.
Bake for 12-14 minutes, until barely golden.
Remove gently and let cool.


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