These cookies are something I have been making for years. It was inspired by a Cooking Light recipe that I have adapted, using less sugar and substituting healthier ingredients. Each cookie is filled with goodness like cholesterol lowering oats, whole wheat pastry flour, dried cranberries,baby food prunes, coconut butter and just the right amount of pumpkin pie spice.
They are soft moist and not overly sweet. The baby food prunes add moistness and flavor. Use them as a flavorful substitute for oil or butter in baked goods. When Katy was in high school I would bake up a big batch of these and wrap them individually and pop them in the freezer. She would take one daily in her lunch along with home made soup in a thermos. She was the envy of her lunch buddies!
Now she is student teaching and still taking one of these cookies with her daily! I’m not sure if she is eating it as part of her dashboard breakfast (that would be while she is driving) or if it is saved for lunch. I am thinking about making a batch with some protein powder and nuts to boost the nutritional value even more. If you don’t have baby food prunes you might try some applesauce or canned pumpkin.
Oatmeal Spice Breakfast Cookie
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1/3 cup water
- 1/3 cup skim milk
- 1 tablespoon vanilla extract
- 1 tablespoon coconut butter — melted (or butter or vegetable oil)
- 5 ounces baby food prunes — 2- 2 1/2 ounce containers
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 3 cups oats, rolled (raw)
- 1 cup Craisins
Preheat oven to 350 degrees.
Combine first 7 ingredients in a large bowl, stir well with a wire whisk. Combine flour, bakaing soda and salt, add to sugar mixture, stir until blended. Stir in oats and cranberries.
Spray baking sheets with non stick spray, spray a 1/4 cup measure cup with non stick spray. For each cookie measure a scant 1/4 cup (not quite full), drop dough onto prepared baking sheet. Bake in preheated oven for 16 -18 minutes or until lightly browned. Let cool on baking sheet for a few minutes before removing them to a wire rack to cool completely. Cookies will be soft.
Yield: 24 cookies Serving Size: 1 cookie
Per Serving: 154 Calories; 1g Fat (6.9% calories from fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 155mg Sodium. WWPP 4
Make 48 smaller cookies using 2 tablespoons of dough per cookie, reduce baking time to 10-12 minutes.
Yield: 48 cookies Serving Size: 1 cookie
Per Serving: 77 Calories; 1g Fat (6.9% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 78mg Sodium. WWPP 2
This recipe was shared on Tastetastic Thursday @ A little Nosh
Giving up the guilt!
Thank you to everyone who took the time to leave a comment yesterday. I enjoyed reading your thoughts about leaving comments on blogs. I’m going to join those of you who have decided not to feel guilty if you read a post and don’t always leave a comment. It takes a lot of time to read blog posts, leave a comment and on top of that also write your own post and reply to the comments on your blog! I have noticed that some bloggers have stopped blogging and it makes me sad. I miss them!
I read an article recently that on average only 1% of blog readers leave a comment. Only 9% contribute on rare occasions so 9 out o10 blog readers don’t participate at all! This information makes me sad and comforted all at the same time. Photographing food, experimenting with recipes, figuring out the nutritional information, doing internet research on ingredients, recipes, cooking techniques and writing the blog posts is time consuming. There is no pay check at the end of the week so I have always felt like my reward is getting comments.
A new perspective
I use to judge the success of each post, recipe, product review and so on by how many comments were left instead of how many people read the post. Armed with this new knowledge about how many readers on average leave a comment I have a new perspective. If I get any comments at all I should be happy!
I had been judging my success by looking at a certain number. Kind of like how we judge our weight loss success by the number on the scale. I have come to realize that there are many different ways to measure my success as a blogger just as there are many different ways to measure success in weight loss and living a healthy lifestyle.
From your comments and emails I have learned that through this blog some of you have added variety to your weekly menus with the recipes I have posted, you have tried new foods and even a few people have been inspired to keep moving forward on their weight loss journey. I feel like I have made new friends with those of you who comment here. This makes me very happy!
Happy Friday Friends!
Add Your Thoughts
If you are a blogger how do you judge your success as a blogger or do you even think about it?
Do you include baked treats as a part of your regular meal plan?
I don’t have baked goods daily but I do have them occasionally. I have found that if I eat them after a balanced meal they are less likely to send me into a carb craving frenzy!