Thursday, July 2, 2009

CEiMB: Breakfast Cookies

Despite the name "breakfast cookies" you may find yourself eating these cookies at any time of day. For breakfast, yes. For an afternoon snack. And for dessert. They should be renamed "any time cookies." Works for me.

I love how Ellie Kreiger designed this recipe- to contain tons of whole grains, healthy fats, and a ton of flavor. I had been thinking about cooking with baby food for a while- i mean, it's only pureed fruit, and it's great as a fat replacer in baking. I had some sweet potato baby food left over from a baby shower, so I used that. Toss in a little flaxseed, a little toasted coconut, and you're good to go.

These are definitely on my make-again list.

Breakfast Cookies
Ellie Kreiger


  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/4 cup (1 small jar) strained carrot baby food
  • 1 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup bran cereal flakes
  • 1/3 cup raisins
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped


Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.


Abby said...

so happy you posted this! gonna try it this weekend

Pamela said...

Toasted coconut! What a great addition. I agree...a cookie for anytime. Very good.

Sara said...

happy to hear that you liked these. I love the idea of some coconut.

SUGAR B said...

Thanks for sharing the recipe. Will try! :)

What's for Supper? said...

woo-hoo. Glad that you liked them!

Leslie said...

Yum! They look great! I wish I had thought to add flaxseed to mine. Next time!

pinkstripes said...

These sound delicious.