Oatmeal & Raisin Breakfast Cookie Under-Construction |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I was looking for a healthy oatmeal cookie that didn't have too much oil or butter. I wanted something that I could eat as a meal or a treat. Wella, thanks to the inspiration of many recipezaar recipes, I came up w/ this one. It still is under-construction and I hope to have it w/ even less oil & sugar...Enjoy Ingredients:
1 cup old fashioned oats (3oz) |
1 cup quick oats (3 oz) |
1/2 cup almonds, chopped (2oz) |
1 tablespoon sesame seeds, raw (.2oz) |
6 tablespoons sunflower seeds, raw (2oz) |
3 tablespoons flax seeds, meal (i used light) |
1/2 cup raisins |
1/3 cup unsweetened coconut (1oz) |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/3 cup brown sugar, dark (3oz) |
1 teaspoon vanilla powder |
1 tablespoon vegetable oil |
1/3 cup honey |
2 eggs (can sub 1/2 c egg substitute) |
Directions:
1. PREHEAT over, 350'F or 172'C.
2. PREPARE cookie sheet by lining w/ parchment paper or lightly grease it. set aside.
3. COMBINE all dry ingredients in a large bowl. set aside.
4. WHISK together the wet ingredients.
5. Then POUR into the dry mixture and mix until combined.
6. Make cookie shape by filling a 1/4c measuring cup and press just enough that the mixture sticks together, but you are still able to knock it out by gently tapping onto your cookie sheet.
7. MAKE as many cookie shapes as your pan will allow, while making sure there is two inches between each cookie.
8. Then PRESS each cookie shape down gently to form a cookie looking shape. They will be about 3/4 inch high. Make sure the edges are neat and tight to make a better looking cookie.
9. BAKE for 15 - 20 mins, depending on how down you want them. I like them to be drown and crunch on the edges.
10. Important: ALLOW TO COMPLETELY COOL before removing from the pan or else they might fall apart. Enjoy!
|
|