Monday, August 27, 2007

Rise-and-Shine Cookies, from the American Heart Association

Serves 15; 2 cookies per serving

Cookies for breakfast? Sure—when they are rich in fiber and low in fat and taste like big chunks of granola. Make these ahead of time for a quick breakfast treat.

1/2 cup all-purpose flour

1/4 cup whole-wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup firmly packed brown sugar

Egg substitute equivalent to 1 egg

3 tablespoons canola or corn oil

1 1/4 cups quick-cooking or regular rolled oats

1/2 cup wheat germ

Preheat oven to 350°F.

In a small bowl, stir together flours, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, combine brown sugar, egg substitute, and oil. Stir until well combined. Stir in flour mixture, oats, and wheat germ.

Drop dough by tablespoons about 1 inch apart on a baking sheet. Flatten slightly to a 2-inch diameter with your hand or the bottom of a glass. Bake 10 minutes or until light brown. Cool on wire racks. Store cooled cookies in an airtight container for one week or in the freezer for several weeks.

Nutrition Analysis (per serving)
Calories 116
Total Fat 4.0 g
Saturated 1.0 g
Polyunsaturated 2.0 g
Monounsaturated 1.0 g
Cholesterol 0 mg
Sodium 74 mg
Carbohydrates 18 g
Protein 3 g

This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 1995 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

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