19 July, 2015
Breakfast Cookies
Breakfast Cookies
Makes: approximately 18
Ingredients:
- 3/4 cup wholemeal plain flour
- 1/2 cup white plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1/4 cup brown sugar
- 2 tablespoons white sugar (optional)
- 1 egg
- 1/2 cup apple puree
- 1 teaspoon vanilla essence
- 1/2 cup rolled oats
- 1/2 cup cereal flakes (Special K used in the picture)
- 1/2 cup dried fruit
Method:
- Preheat an oven to 180 degree Celsius and line 2 trays with baking paper.
- Whisk together, flours, baking powder, cinnamon and salt in a medium bowl.
- Combine butter and sugars in a bowl and beat with a electric mixer until well combined.
- Add egg, apple puree and vanilla; continue to beat until well combined using a spatula downside of the bowl to ensure it is well combined. With the spatula gently fold into the sticky dough the oats, cereal and dried fruit until well combined.
- Divide the dough into 18 portions (depending on how large you want the cookies to be) and with damp hands roll into balls . Place balls spaced evenly onto the lined baking trays and slightly flatten.
- Bake for 15 minutes until light brown but still soft, remove from the oven.
- Rest of the tray for 10 minutes before transferring to a cooling rack.
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.