Breakfast Cookies

Hello! This is a recipe that I adapted from Ellie Krieger at the Food Network. Ellie is their "healthy," chef. I like to poke around at her stuff... some if it is great but others still need to be healthified in my opinion. Still, you gotta love those food network people. I rarely dislike a recipe I try from them.

So I am going to type the way I am making it with what she used in ( ) at the side. That way if you want to healthify it in a different way you can. I still have yet to mess with the sugar. I probably will the next time I make it. I usually just change things slowly each time I do it to prevent me from going overboard you know?

Breakfast Cookies - One cookie, a banana, and a big glass of water makes a satisfying and yummy breakfast!

1 1/4 cups whole wheat flour (3/4 c w w f, 1/2 white flour)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch kosher salt (1/4 teaspoon salt)
2 tablespoons trans fat free margarine (2 tablespoons butter)
1/4 cup applesauce (1/4 cup canola oil)
1/4 cup brown sugar
1/4 cup white sugar
1 egg white (1 egg)
1 small jar (1/4 cup) carrot baby food
1 teaspoon vanilla
1 cup rolled oats (1/2 c oats, 1/2 cup bran cereal flakes)
1/3 cup raisins
1/3 cup chopped nuts - we used pecans, walnuts would be really good too

Mix dry. In mixerstand blend butter, applesauce and sugars on high 1 min. Add egg white, carrot and vanilla, beat 30 sec. Add flour mixture, beat 30 sec. Add oats, raisins and nuts, mix on low until just incorporated. (Dough will be sticky and less cohesive than normal cookie dough). Form 12 balls on prepared cookie sheet. Wet hands and flatten to 1/4 inch thick. Bake about 12-15 minutes- should still be soft when you take out.