Julia's Guardian Angel Fund

Wednesday, January 14, 2009

Cookies for breakfast?

This is what we had for breakfast this morning...not bad, nutritionally and really yummy. Looking at the standard box of cereal, this has less sugar, more dietary fiber and less calories than a small bowl. (NOTE: for one kid, these were not quite sweet enough, so next time I might actually up the sugar a LITTLE. Also, 2/5 of my children want these plain, so I add the chocolate chips after I've made about a dozen, then add 2/3 c. chocolate chips.) Excuse the really seasoned stoneware. All my stoneware is really well used and very dark from use.

Oatmeal Flaxseed Chocolate Chip Cookies

Yield: 34 servings of 1 Cookie

1/2 cup butter
3/4 cup firmly packed brown sugar
6 tablespoons sunbutter (you can use peanut butter)
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup chocolate chips
2-4 tablespoons brewer's yeast

1. Preheat oven to 350°.
2. Mix the flaxseed meal and water and let sit for 3-5 minutes.
3. Beat butter, sunbutter, and brown sugar well.
4. Add eggs and mix well.
5. Add flaxseed mix and vanilla, beat well.
6. Sift together flour, brewers yeast, baking soda, and salt.
7. Add dry ingredients to butter mix.
8. Stir in oats and chips.
9. Scoop onto baking sheet using a large sized Pampered Chef scoop (less than an ice cream scoop). Press down to flatten. They do not spread.
10. Bake for 12 minutes.
11. Let set for a couple minutes then remove from tray.

Nutritional facts per serving (daily value): Calories 152kcal; Protein 3g (7%); Total Fat 7g (10%)(Sat. 3g (16%)); Chol. 20mg (7%); Carb. 20g (7%); Fiber 2g (6%); Sugars 9g; Calcium 15mg (1%); Iron 1mg (6%)


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