Well this morning, little Miss 3-year old requested cookies for breakfast. Are you seeing a pattern here? Last time I made up a recipe was when she requested cupcakes for breakfast. You can find that muffin recipe here.
Add a glass of milk and a couple of apricots (which is what the Bean had with her cookies), and you have a fairly well-rounded meal. Each cookie in this recipe has 4.5 grams of high-quality protein. That's pretty dang good for a cookie.
These cookies use whole grains. I used regular whole-wheat flour and instant oats (which are just whole oats that have been cut into smaller pieces for quicker cooking). They also have a healthy dose of omega-3 fatty acids because they have both walnuts and pecans in these babies. But, if you don't like nuts, you can keep them out.
And, well...because I love chocolate, they have some semi-sweet chocolate chips in there. To amp up the protein even more, in addition to the whole grains and nuts, I added non-fat dry milk powder (yes, I have that on hand), and some 100% whey protein (I found mine in the bulk section of my grocery store for a very reasonable price. Also, it is nice that it is 100% whey protein without added stuff like non-calorie sweeteners).
Of course, cookies for breakfast are always a hit, and these were no exception. And if you want to have cookies for breakfast too, well here you go! Now you too can justify having cookies for breakfast:
Whole-Grain High-Protein Breakfast Cookies
makes 2 dozen; bake at 325 degrees Fahrenheit for 12-15 minutes
1 1/4 cup whole wheat flour
1/2 cup instant oats
1/2 tsp. baking soda
1/4 tsp. salt
1 cup non-fat dry milk powder
2 Tbsp. whey protein powder
3/4 cup packed dark brown sugar
1/2 cup melted butter (1 stick)
1 Tbsp. vanilla extract
1 whole egg
1 egg yolk
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup chopped walnuts
1. Preheat the oven to 325 degrees; make sure the rack is in the center of the oven. Melt the butter in a microwave-safe container (like a glass pyrex measuring cup) in the microwave for about 20-30 seconds. In a medium-large mixing bowl, add the butter, sugar, egg, egg yolk, and vanilla. Mix with a hand-mixer on high speed for a minute.
2. Mix the flour, baking soda, salt, oats, nonfat milk powder, and protein powder together until well combined. Add the flour mixture into the butter/egg/sugar mixture. Mix on low speed with the hand-mixer until just combined. Add in the nuts and chocolate chips and mix together.
3. Place scoops of dough (I use a 1-oz. cookie scoop--about 2 Tbsp.) on a greased cookie sheet (or sheet with silicon baking liners). Flatten the dough balls a bit with the palm of your clean hand, or the back of a glass. Bake for 12-15 minutes, or until the edges just start to turn brown. Allow the cookies to cool on the sheet for a couple of minutes before transferring them to a wire rack to completely cool (if you can let them cool before you eat one).
|dough balls that have been flattened|
4. Enjoy! Store in an air-tight container. They are best the day they are baked, but will still be good for a few more days.
And in case you are wondering if cookies made with whole wheat flour can taste good, the answer is: most definitely! They have a lovely texture and an added nuttyflavor, But to tell you the truth, the 3-year old didn't notice anything different from plain-ol' regular cookies. And I couldn't really either.
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