Sunday, May 24, 2009
Breakfast Crunch Cookies
These breakfast cookies are awesome!! If you like Kashi GOLEAN crunch cereal and craisins, you will totally dig these cookies. I had two for breakfast with a glass of skim milk and it actually held me for quite awhile until I could get back home and make the smoothie I told you about yesterday. This recipe is from Aimee's second cookbook, One Meal At A Time.
Aimee's Breakfast Crunch Cookies
2/3 cup Ocean Spray Craisins (Sweetened dried cranberries)
4 cups Kashi GOLEAN crunch cereal
1 teaspoon baking powder
1/4 cup egg substitute
1/2 teaspoon cinnamon
1/2 cup granulated Splenda
Preheat oven to 350 degrees. Pulse cereal in a food processor about 20 times. Add the rest of the ingredients and blend for about 20-30 seconds or until mixture is tacky and well blended. Place a sheet of foil (dull side up) on a cookie sheet and spray with non-stick cooking spray. Spray a 1/4 cup measuring cup with non-stick cooking spray. Drop cookie mixture by 1/4 cup mounds onto foil. You'll need to spray your measuring cup every now and then to prevent the mixture from sticking to the cup. Spray the bottom of a glass with non-stick cooking spray and lightly mash the mounds down to look like cookies. Slide the foil onto the oven rack and remove the cookie sheet. Bake for 10-13 minutes. Do not over bake. The cookies will still feel a little soft when you pull them out of the oven. They will harden as they cool. Cool completely.
WW pts 1