Cookies without the guilt!
by Missy Chase Lapine
Cookie Monster said it best, “C is for cookie, it’s good enough for me!” Well, maybe on Sesame Street that can fly with his mom, but most parents want to sneak in more than empty calories when it comes to feeding their kids.
The next time your little monster asks for a cookie, shock him silly by promising to make a batch for breakfast. These little munchies pack a big punch nutritionally. And the fact that they’re cookies, and cookies that taste great I might add, means kids will gobble them up!
SNEAKY CHEF’S BREAKFAST COOKIES:
Makes 16 to 18 large cookies
2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 cup Flour Blend (1/4 cup white flour, ¼ cup whole wheat flour, and
¼ cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon sugar for dusting
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil). Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.