Breakfast Cookies
Prep: 20 minutes plus cooling
Bake: 12 minutes • Serves: 9
1 cup whole wheat flour
1 teaspoon Food Club® Baking Soda
1/2 teaspoon Food Club® Ground Cinnamon plus additional for dusting (optional)
1/2 teaspoon Food Club® Salt
2 Fresh Harvest® Large Egg Whites
1/2 cup Food Club® Honey
1/3 cup Food Club® Creamy Peanut Butter or other nut butter such as sunflower seed butter, almond butter or soynut butter
2 teaspoons Food Club® Vanilla Extract
1/2 cup mashed ripe banana (about 1 medium)
1 cup shredded Granny Smith or Gala apple (about 1 medium)
1/3 cup dried cranberries and/or chopped dried apricots
1/4 cup shelled pumpkin seeds plus additional for sprinkling (optional)
Food Club® Original Non-Stick Cooking Spray
1. Preheat oven to 350°; line large rimmed baking pan with parchment paper. In medium bowl, whisk oats, flour, baking soda, cinnamon and salt. In separate medium bowl, whisk egg whites, honey, nut butter and vanilla extract; stir in banana. Gradually stir in flour mixture, stirring until just combined (do not overmix). Fold in apple, dried fruit and pumpkin seeds.
2. Using 2 small spoons, drop 1 heaping tablespoon cookie mixture, 2 inches apart, onto prepared pan. Spray back of spoon with cooking spray; press down on each cookie to flatten slightly to about 1-inch thick. Sprinkle cookies with pumpkin seeds, if desired.
3. Bake cookies 12 minutes or until lightly browned; cool on pan 10 minutes. Transfer cookies to wire rack to cool completely; dust with cinnamon, if desired. Make 18 cookies.
Approximate nutritional values per serving (2 cookies):
265 Calories, 8g Fat, 1g Saturated Fat, 0mg Cholesterol, 175mg Sodium,
44g Carbohydrates, 5g Fiber, 22g Sugars, 17g Added Sugars, 7g Protein
Chef Tip:
Cookies can be frozen in a zip-top freezer bag up to 3 months. To thaw, heat cookies in microwave oven on defrost 5 to 10 seconds or to desired temperature.