Oatmeal is a warm and hearty way to start the day, and makes a delicious cookie. So, why not cookies for breakfast?
Lynne' Schatzlein, an inpatient clinical dietitian with Sharp HealthCare, recommends baking these delicious breakfast cookies, courtesy of the American Heart Association, for a sweet alternative to the most important meal of the day.
Low in fat and full of fiber, Schatzlein suggests giving these cookies an extra boost by adding raisins, dried cranberries or walnuts. Curb cravings by finishing your morning meal with a cup of green tea or skim milk, and half a cup of fresh fruit.
Yields 30 cookies
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 (enough to equal one 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 flour, 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.
Recipe courtesy of the American Heart Association.