It must be Sunday morning because I’m making breakfast cookies again. Here they are before baking. There are three things that are a constant in my kitchen (besides me)… three things that when I almost run out, I make more. They are: breakfast cookies, granola bars, and tortillas. This morning I ate my last breakfast cookie, there’s one tortilla left and I made granola bars yesterday. So it’s breakfast cookie and tortilla-day today.
Are you wondering why these three? Because you can’t buy anything even close to homemade tortillas. My granola bars are out of this world. And my breakfast cookies may not be pretty, but they are fantastic, especially if you want more fiber in your diet. Those are chopped prunes you see there… or wait… those could be pieces of dark chocolate!
My recipe uses bran cereal, whole wheat pastry flour, and oats (did I mention there are 4 grams of fiber in one cookie?). Then I add some moist chopped prunes (they do not taste like prune cookies!) and either chocolate chips or this time I chopped up some of a dark chocolate bar. And here they are all done…
These are cookies of substance, great taste and texture, and many health benefits. Dark chocolate benefits the heart and all that fiber benefits your digestive system and keeps you regular. As for prunes, besides fiber, they are very high in antioxidants. Prunes benefit your eyes, heart, immune system and can help prevent bone loss.
Just like people, don’t judge this cookie by its appearance. It’s what’s inside that matters. Click here for the recipe. – Jenny Jones
OMG! I love these breakfast cookies so much! They are so healthy and each cookie has over four grams of fiber! Let’s talk about what’s in them… and what’s not. First of all, there is no butter and no white flour. There are lots of oats and whole grain flour, and then I add some high fiber cereal or wheat bran for even more health benefits – and crunch. They are sort of chewy and crunchy at the same time. The prunes not only add fiber, they help keep the cookies moist. Dark chocolate does have health benefits…. and it’s chocolate! Now some info on the ingredients:
~Flour: Whole wheat pastry flour is not the same as whole wheat flour. The pastry flour will make a lighter cookie.
~Oats: I use Quaker Old-Fashioned Oats, not quick-cooking.
~Cereal: I use Smart Bran (from Whole Foods) or Kellogg’s All Bran Original or plain wheat bran.
~Oil: I use avocado oil but they also work with extra light olive oil or canola oil.
~Chocolate: Dark chocolate has antioxidants so the darker the better. I use dark chocolate chunks, usually a 70% dark chocolate bar.
~Prunes: They are not all the same. Moist prunes keep the cookie moist so I use Sunsweet Premium Prunes in the round can or St. Dalfour French Prunes in a jar. If you can’t find these prunes, try pouring boiling water over regular prunes, cover and let stand for 15 minutes, then drain and chop. Without moist and sticky prunes, these cookies will be dry.
Why should you make this cookie? It’s all about the fiber in this healthy breakfast cookie, which contains lots and lots of soluble and insoluble fiber. The benefits include everything from lower cholesterol, protection against colon cancer, heart disease & stroke, reduced risk of diverticulitis, hemorrhoids & diabetes as fiber slows the absorption of sugar, more stabilized blood sugar, less constipation, easier weight management because fiber keeps you feeling full longer… but if you increase your fiber, it’s also important to drink plenty of water for it to assimilate properly. But enough about fiber. Make this cookie. Try it. It’s so good, you’ll be doing what I do and having it for dessert too! – Jenny JonesClick here for the recipe.
UPDATE Feb. 27th:
In case anyone finds their cookies to be dry, please make sure to use moist prunes and not the typical ones that are more common. If you can’t find these prunes, try pouring boiling water over regular prunes, cover and let stand for 15 minutes, then drain and chop.