Breakfast Cookies

Breakfast Cookies

Yields: 5 dozen cookies Preparation Time: 20 min. Chill Time: 2 hrs. Cooking Time: 10 min.


2 1/2 cups whole wheat flour
1/2 cup protein powder
2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground mace
1/8 tsp ground cardamom
1/4 tsp sea salt
1/2 cup agave nectar
1/2 cup olive oil
4 egg whites
1/2 cup unsulfured blackstrap molasses
1/2 cup applesauce
1 tbsp vanilla
2 tbsp plain low-fat yogurt
1 cup raisins
1 cup unsalted raw slivered almonds
1/2 cup unsweetened dry cranberries


1. Preheat oven to 350 degrees farenheit. Prepare cookie sheets by lining with Silpat or parchment paper.

2. Sift all dry ingredients and spices together in a large mixing bowl. Cream olive oil and agave nectar together until smooth.

3. In a separate bowl beat eggs together and then add olive oil mixture. Mix well. Add molasses, applesauce, vanilla and yogurt and mix well again.

4. Add raisins, cranberries and almonds. Mix well. You may have to use your own clean hands coated lightly with olive oil to mix this properly. The dough should form a ball.

5. Wrap with plastic and refrigerate for an hour or two. Remove from refrigerator.

6. Using a soup spoon, make small balls with the batter. Place on cookie sheet and press down lightly with a fork. Bake 10 minutes or until lightly browned.


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