Tuesday, January 31, 2012

Cherry and Almond Breakfast "Cookies"

These "cookies" are bursting with oats, dried cherries, slivered almonds, and a hint of cinnamon. They have a chewy texture, similar to a granola bar, but are a little more decadent. Grab one and enjoy with fruit and yogurt and you have a balanced breakfast! I also did a butterscotch and chocolate chip version, which would be more like a snack or dessert cookie!

The cherries are a surprise to those who expect cranberries or raisins in their oatmeal cookie. This is a nutrition bonus because you get a dose of antioxidants in your cookie. To boost the protein up a little (for a more balanced and satisfying cookie) I added vanilla Greek Yogurt! It gives the cookie a chewier texture and makes them a little tangy! As an added bonus of Omega 3 Fatty Acids, I added some flax seeds, which also add a nutty flavor.

After they are done cooling, wrap them up individually and they keep well for 5-7 days, unrefrigerated, or up to 3 months in the freezer!


Cherry and Almond Breakfast "Cookies"
Makes 4 Dozen Cookies

Ingredients:
1 stick of butter, softened
1/3 cup Splenda Brown Sugar Blend, packed*
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/2 cup fat-free vanilla greek yogurt
1 1/2 cups whole wheat flour
2 1/2 cups Old Fashioned Oats
1/2 cup flax meal
1 cup dried cherries, chopped
1 cup slivered almonds

Directions:
Preheat the oven to 350. Position the baking racks in the middle of the oven. Lightly grease 3-4 cookie sheets with non-stick cooking spray.  Cream the butter and the sugar together in a small bowl. Add the cinnamon, vanilla, baking soda, salt, eggs, and yogurt. Beat until well mixed.

In another bowl, mix the remaining ingredients. Add the wet mixture to the dry ingredients. Drop the dough, in rounded tablespoons, onto the cookie sheet with about 2 inches between each cookie. Flatten each cookie slightly.

Bake for 10-12 minutes or until the bottoms start to golden. Cool on baking racks and serve warm.

*You may also use 3/4 cup regular brown sugar instead of Splenda.
Nutrition Facts: I Cookie
Nutrition Facts
Serving Size  ( 23 g )
Amount Per Serving
Calories  81Calories from Fat 34
% Daily Value *
Total Fat  4g6%
Saturated Fat  1g7%
Trans Fat  0g
Cholesterol  14mg5%
Sodium  30mg1%
Total Carbohydrates  4%
Dietary Fiber  2g6%
Sugars  3g
Protein  2g6%
Vitamin A  3%Vitamin C  0%
Calcium  1%Iron  3%

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