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Full Online Book HomeLearning KitchenBreakfastandbrunches - Cookies - Breakfast Cookie Recipes By Jennifer P
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Breakfastandbrunches - Cookies -  Breakfast Cookie Recipes By Jennifer P Post by :higginb3 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2855

Click below to download : Breakfastandbrunches - Cookies - Breakfast Cookie Recipes By Jennifer P (Format : PDF)

Breakfastandbrunches - Cookies - Breakfast Cookie Recipes By Jennifer P

1 1/4 cups granulated date sugar
3/4 cup brown rice syrup
2 tbs. canola oil, preferably expeller-pressed
10 oz. prune puree or prune baby food, such as Gerber
4 egg whites
1 tbs. vanilla extract
3 cups old fashioned rolled oats
2 cups unprocessed bran
2 cups all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup natural peanut butter


Preheat oven to 350. Coat baking sheets with nonstick cooking spray.

In bowl, combine date sugar, brown rice syrup, canola oil, prune puree, egg whites, and vanilla. Add oats, bran, flour, baking soda, baking powder, and salt. Stir in peanut butter. Drop 1/2 cup at a time onto prepared baking sheets. Bake 20 minutes or until lightly golden. Remove to cooling racks.



Giant Oatmeal Raisin Breakfast Cookie
(makes 18 cookies, 251 calories, 3 fat, 5 fiber=4 points)

1 1/4 cups granulated date sugar
3/4 cup brown rice syrup
2 tbs. canola oil, preferably expeller-pressed
10 oz. prune puree or prune baby food, such as Gerber
4 egg whites
1 tbs. vanilla extract
3 cups old fashioned rolled oats
2 cups unprocessed bran
2 cups all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cups raisins
1 tsp. ground cinnamon


Preheat oven to 350. Coat baking sheets with nonstick cooking spray.

In bowl, combine date sugar, brown rice syrup, canola oil, prune puree, egg whites, and vanilla. Add oats, bran, flour, baking soda, baking powder, and salt. Stir in raisins and cinnamon. Drop 1/2 cup at a time onto prepared baking sheets. Bake 20 minutes or until lightly golden. Remove to cooling racks.




Giant Double Chocolate Chip Breakfast Cookie
(makes 18 cookies, 279 calories, 4 fat, 5 fiber=5 points)

1 1/4 cups granulated date sugar
3/4 cup brown rice syrup
2 tbs. canola oil
10 oz. prune puree or prune baby food, such as Gerber
4 egg whites
1 tbs. vanilla extract
3 cups old fashioned rolled oats
2 cups unprocessed bran
2 cups all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup unsweetened cocoa powder
1/2 cup semisweet chocolate chips


Preheat oven to 350. Coat baking sheets with nonstick cooking spray.

In bowl, combine date sugar, brown rice syrup, canola oil, prune puree, egg whites, and vanilla. Add oats, bran, flour, baking soda, baking powder, and salt. Stir in cocoa powder and chocolate chips. Drop 1/2 cup at a time onto prepared baking sheets. Bake 20 minutes or until lightly golden. Remove to cooling racks.
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3 cups oats 2 medium bananas just under 1/3 cup olive oil 1/3 tsp. salt or to taste 1/3 to 1/2 cup dates (pitted) 2/3 cup toasted almonds or any other nut you like (optional) 2/3 cup carob chips (optional) Preheat oven to 350 degrees F.Mix oats and salt. Add olive oil and mix well. In a blender, mix bananas and dates until well blended and smooth. You can add a little brown rice syrup or maple syrup if you want them sweet. Add banana mixture to the oats and blend well. Add nuts and carob if you like. Let
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3 cups flour 1 1/2 tsp. baking powder 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter or margarine, softened 1 cup granulated sugar 3 eggs 1 1/2 teaspoons vanilla 1/2 cup molasses 1 1/3 cup sour cream 1/2 cup brown sugar 1/2 cup chopped nuts 1 1/2 teaspoon cinnamon Preheat oven to 350° F. and grease and lightly flour a 10” tube pan.Mix flour, baking powder, soda and salt. Set aside. In a large bowl combine butter, granulated sugar, eggs, vanilla and molasses. Beat at medium speed for about 2 minutes. Add dry ingredients alternately with sour cream beating
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