Breakfast On the Go Cookies
INGRÉDIENTS
- 1 cup brown sugar 250 mL
- 1/4 cup 7-grain hot cereal 60 mL
- 1 cup rolled oats 250 mL
- 1 cup all-purpose flour 250 mL
- 1 cup whole wheat flour 250 mL
- 1/2 Tbsp baking soda 7 mL
- 1/2 tsp baking powder 2 mL
- 1/2 tsp salt 2 mL
- 1 tsp allspice 5 mL
- 1/4 cup canola oil 60 mL
- 1/4 cup applesauce 60 mL
- 3 egg whites
- 1 tsp vanilla extract 5 mL
- 1/4 cup sunflower seeds 60 mL
- 1/4 cup slivered almonds 60 mL
- 1/3 cup chopped dried cherries 75 mL
PRÉPARATION
- 1. Preheat oven to 350 °F (180 °C). Line cookie sheets with parchment paper.
- 2. In large bowl, stir together sugar, cereal, rolled oats, flours, baking soda, baking powder, salt and allspice.
- 3. Make well in center and pour in canola oil, applesauce, egg whites and vanilla. Mix until well blended. Stir in sunflower seeds, almonds and cherries. Roll cookies into golf ball-size balls. Place cookies 2 inches (5 cm) apart onto prepared cookie sheets and flatten to 1/2-inch (1.3-cm) thickness with wet hands.
- 4. In preheated oven, bake 8 minutes for chewy cookies. Remove from cookie sheets to cool on wire racks. They store well in freezer.
RENDEMENT
24 cookies
PORTION
1 cookie
VALEUR NUTRITIVE
Per Serving
| Calories | 160 |
| Lipides | 4 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 23 g |
| Fibres | 2 g |
| Sucres | 11 g |
| Protéines | 8 g |
| Sodium | 170 mg |
| Potassium | 146 mg |
