Breakfast cereal cookies
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 189, total fat 9 G., saturated fats 2 G., proteins 3 G., carbohydrates 24 G., fiber 2 G., cholesterol 21 mg, sodium 125 mg, sugar 11 G.
Calories 189, total fat 9 G., saturated fats 2 G., proteins 3 G., carbohydrates 24 G., fiber 2 G., cholesterol 21 mg, sodium 125 mg, sugar 11 G.
These cookies will make your breakfast delicious and healthy. Whole-wheat flour, oatmeal, bran, walnuts, carrot puree, and raisins provide plenty of fiber, a unique texture, and a warm flavor that's perfectly complemented by vanilla, cinnamon, nutmeg, and the caramelized hint of dark brown sugar. The cookies are soft and just the right amount of sweet. Since a stand mixer does most of the work, making these cookies is a joy. Serve them for breakfast or take them on the go for a healthy snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup whole wheat baking flour
- 0.5 cups premium flour
- 0.5 tsp of soda
- 1 teaspoon ground cinnamon
- 0.5 tsp ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 cup canola oil
- 1/4 cup dark brown sugar
- 3 tbsp. granulated sugar
- 1 egg
- 1/4 cup (1 small jar) carrot puree (baby food)
- 1 tsp vanilla extract
- 0.5 cups oatmeal
- 0.5 cups bran flakes (breakfast cereal)
- 1/3 cup raisins
- 1/3 cup walnut pieces, lightly toasted in a dry frying pan for 2 minutes, until fragrant, and chopped
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Recipes with similar ingredients: whole grain flour, eggs, rolled oats, oat bran, brown sugar, carrot, raisin, walnuts
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 175°C.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. In the bowl of a stand mixer, beat the butter, vegetable oil, and sugar on high speed, scraping down the sides of the bowl as needed, until the sugar dissolves and the mixture turns light in color, about 1 minute. Add the egg, carrot puree, and vanilla and beat for another 30 seconds. Add the flour mixture and beat for another 30 seconds.
- Add the rolled oats and bran cereal, raisins, and walnuts and mix on low speed until fully incorporated. The dough will be slightly sticky and less smooth than traditional cookie dough. Line a large cookie sheet with parchment paper. Scoop 3-4 tablespoons of dough and form it into a ball; place it on the sheet. Repeat with the remaining dough, spacing the cookies about 7 cm (3 inches) apart. Wet your hands and flatten the cookies with the palm of your hand to about 0.5 cm (1/4 inch) thick.
- Bake for 12 minutes, until fragrant but still soft. Let cool slightly, then transfer to a wire rack to cool completely.
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