- 2/3 cup lite pancake syrup
- 1/4 cup dark brown sugar, packed, if you prefer them sweeter (optional)
- 3/4 cup smooth natural-style peanut butter
- 2 teaspoons vanilla extract
- 1 large egg (higher omega-3 if available)
- 1 tablespoon egg substitute or egg white
- 3/4 cup whole-wheat flour
- 6 tablespoons unbleached white flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup rolled oats
- 3/4 cup dried fruit such as raisins, currants, or dried cranberries (optional)
- 2 1/2 cups higher fiber toasted oat cereal rings (such as Trader Joe's Organic High Fiber O's)
- Preheat oven to 375 degrees. Coat two nonstick baking sheets with canola cooking spray or baking spray.
- In large mixing bowl, combine pancake syrup, brown sugar (if desired), peanut butter, vanilla extract, egg and egg substitute and beat on medium until smooth.
- In medium bowl, combine whole-wheat flour, white flour, baking soda and salt with whisk. Pour into mixing bowl with peanut butter mixture, beat on low speed just until blended.
- Stir in the oats and dried fruit (if desired) and toasted oat cereal by hand with spatula or spoon.
- Drop a slightly heaping 1/4-cup of cookie dough per cookie onto prepared baking sheets (6-7 per baking sheet); flatten the cookie mounds to about 3/4-inches thick with a spatula. Bake for about 10 minutes or until cookies are lightly browned at the edges. Cool cookies on cookie sheet or wire rack. Store in sandwich bags at room temperature up to 2 days or in the freezer up to two months.
12 to 14 jumbo breakfast cookies
Per serving: 214 calories, 8 g protein, 27 g carbohydrate, 8.5 g fat, 1.5 g saturated fat, 18 mg cholesterol, 5 g fiber, 196 mg sodium. Calories from fat: 35 percent.
© 2008 Elaine Magee