My Mom shared this recipe with me when she saw it on City Line and boy am I ever glad that she did!
From Healthy Starts Here by Mairlyn Smith PHEc (Whitecap)
DRY INGREDIENTS:
1 1/2 cups (375 mL) oat bran
1 1/2 cups (375 mL) large flake oats
1 cup (250 mL) whole wheat flour
3/4 cup (175 mL) ground flaxseed
1/2 cup (125 mL) Scottish, Irish or steel-cut oats
2 tbsp (30 mL) wheat germ
2 tbsp (30 mL) cinnamon
1 tsp (5 mL) baking soda
1 cup (250 mL) dried cranberries or blueberries
1/4 cup (60 mL) at least 60% cocoa mass chocolate chips
1/2 cup (125 mL) walnuts, chopped coarsely
WET INGREDIENTS:
2 “Omega-3” eggs
1/4 cup (60 mL) canola oil
3/4 cup (175 mL) dark brown sugar, packed
One – 4.5 oz. (128 mL) jar baby food strained prunes
1 tbsp (15 mL) pure vanilla extract
DIRECTIONS:
- Make sure the oven rack is in the middle of your oven.
- Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper, two if you have them.
- In a large bowl mix together the dry ingredients: oat bran, oat flakes, whole wheat flour, flaxseed, steel-cut oats, wheat germ, cinnamon, and baking soda using a rubber spatula or a large spoon.
- Add dried cranberries or blueberries, chocolate chips, and walnuts and stir well.
- In a medium bowl whisk together the wet ingredients: eggs, oil, brown sugar, baby food prunes and pure vanilla extract until well blended.
- Add this to the dry ingredients and stir until it’s really well combined. You can use a stand mixer if you like or a large spoon. I like to mix it with my hands, but the dough is sticky.
- You want to make eighteen Grab and Goes, so eyeball an amount that’s bigger than a golf ball and smaller than a tennis ball. Scoop out the batter and then press down so they are 3/4 -inch (2 cm) thick and about 3.5-inches (9 cm) wide. If you have a 1/4 cup (60 mL) ice cream scoop that has a release button, this is a perfect time to get it out of your junk drawer.
- The batter is sticky; either lightly press down with the back of a metal tablespoon or dampen hands and then lightly press down. I use my hands.
- Bake for 13-15 minutes. Remove cookies from oven and let sit on the cookie sheet for 5 minutes to set. Gently remove to a cooling rack. Let cool completely and then store in an airtight container for up to 2 weeks, or freeze up to 3 months.
Makes 18
Each Grab-and-Go contains:
256 Calories, 10.4 g Total Fat, 1.7 g Sat Fat, 0 g Trans Fat, 81 mg Sodium, 37.8 g Carbs, 5 g Fibre, 1.3 g Soluble Fibre, 14.7 g Sugar, 7 g Protein.
Diabetes Food Choice Values Per Serving
2 Carbohydrates, 2 Fats
Thanks to Mairlyn for coming up with such an amazing recipe! What I love on her site is how she Deconstructs the Recipe and discusses the reasons for including each ingredient and sharing their nutritional importance.
I should make some of those rather than get breakfast bars from the grocery store.
Oooh! These sound fabulous! I was amazed at the ingredients! LOVE IT! ALL healthy ingredients! Gotta love healthy, yummy cookies! Thanks for sharing!
wait, where’s the chocolate??? 🙂
hmmm I may actually try those..we eat breakfast bars now, would be worth trying although I may put jam on mine and that defeats the purpose
That’s perfect. I agree, you can use them for breakfast bars. 🙂 Thanks for sharing!
This is super! nutritious and yummy. Great for kids because they’d think they were getting cookies for breakfast lol
Good Gravy! These sound magical! 😀 I certainly have to give these a shot! Will let you know how they turn out!
I am about to eat one… (I’ve always enjoyed breakfast foods as nighttime snacks anyhow!)
The verdict??? DELICIOUS!!!!
I took a bite cold and it was actually really yummy that way, and then I zapped it in the microwave for a few seconds and it’s soft and so tasty!!! I will make some of these myself sometime soon.
This message brought to you on MTMs computer in MTMs kitchen, hehehe!!! 😀
By the by, your kids are sleeping beautifully. They were angels.
mmmm those look delicious! thanks for sharing!
wow cool!
I would have to make them more bar shaped though, cause i can imagine the scene if the girls say they had cookies for breakfast! lol
YUM YUM YUM! I can’t wait to try them
Love quick and easy recipes for on the go. This is fabulous!
Oh I NEED this. I was just thinking today how I desperately need some sort of grab and go breakfast options now that I’ve cut out danish, and all the other assorted pastry type goodies. Not sure where to find some of these ingredients though….
This recipe is amazing! I love the ingredients…so healthy!
Thanks
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Anne Taylor
I enjoy Cityline too and these cookies are something I’d really like with the healthy ingredients. Thanks for posting…
and again you come through with another great breakfast miracle thanks so much
Thanks for the awesome recipe! Sounds tasty.
Let me know if you try it out Cheryl – they are so delicious!
I will try this. I love that it includes ground flaxseed and I have been trying to include it in my diet without it tasting horrible. It ruins smoothies I find.
Before I developed what I *think* is an allergy to Flax seed, I too found that they changed the taste of smoothies too much!
This is perfect for my daughter & my diabetic mom! Thank you
These would be great for any on the run day like between school & skating
Thanks for sharing these little goodies,they are delicious
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I just used 1/2 c ground flexseed
I think I need to start making something like this for my girl. She’s become a little picky with breakfast and not having a lot of time to spare in the mornings I think a cookie on the go would be a great option!