Monday, December 22, 2014

Whole O’s™ Breakfast Cookies and a #FeelGoodHoliday Winner!

It's never too late for a #FeelGoodHoliday moment, and I was so glad to see the turnout for my Nature's Path giveaway this month! While I have to say I've been hoarding my box of goodies (especially the Whole O’s™ and Flax Plus® Flakes, which were the best renditions of my childhood favourite cereals I've tasted), I was happy to share the love, and now Brenda can enjoy the goodness this season too!

In celebration of the warm, fuzzy feeling I get from giving forward, and purely because I need something to take on the go with all this holiday travel, shopping and (ahem) lack of table space, I decided what better than a hearty, healthy breakfast cookie? These huge, hearty cookies are packed full of goodness - from sunflower seed butter to oats, spelt and both Love Crunch® Dark Chocolate & Red Berries and Whole O’s™ Cereal. Sweetened partially with stevia, they're a healthy indulgence when you're on the go during the week, or shopping for those last minute gifts - I keep them in the freezer for a quick bedtime snack too.

Whole O’s™ Breakfast Cookies

Whole O’s™ Breakfast Cookies
Adapted from Betty Crocker
Makes 16
¼ cup vegan margarine or butter, softened
¼ cup SunButter (or peanut butter)
2 tbsp canola oil
⅓ cup Truvia Baking Blend
⅓ cup brown sugar
1 tbsp vanilla
½ cup water
3 tbsp ground flax seed
1 cup spelt flour (or whole wheat flour)
½ cup all purpose flour
1 cup quick-cooking oats
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
3 cups Nature‘s Path Whole O’s™ Cereal
1 cup Nature‘s Path Love Crunch® Dark Chocolate & Red Berries
  1. In a large bowl, beat butter, SunButter, oil, Truvia and sugar until blended.
  2. Beat in vanilla, water and flaxseed until well mixed.
  3. Beat in flours, oats, baking soda, salt and nutmeg until a dough forms.
  4. Stir in cereals.
  5. Cover with plastic and chill 1 hour (up to overnight*).
  6. Heat oven to 375°F and line 2 baking sheets with parchment or SilPat.
  7. Roll balls of dough and place 2” apart on the sheets. Flatten slightly (these don't spread)
  8. Bake 10 minutes, until light brown and set.
  9. Cool 5 minutes, then remove to a cooling rack and cool completely.
  10. Store in tightly covered container.

*Note: longer chilling will cause the cookies to turn green, but don't worry - they're safe to eat!

Amount Per Serving
Calories: 218.7
Total Fat: 9.2 g
Cholesterol: 0.0 mg
Sodium: 115.1 mg
Total Carbs: 31.8 g
Dietary Fiber: 3.6 g
Protein: 4.6 g

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