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)|
|Total Fat||4.0 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.http://www.goredforwomen.com/love_your_heart/recipe_of_the_month.html