Breakfast Cookies (Kid-Friendly)
8
Servings
11
Ingredients
41
Comments
Cookies for breakfast? These tasty low-sugar, nutrient-packed treats freeze well, making them a quick go-to breakfast on a busy morning. Pass the milk, please!
8
Servings
11
Ingredients
41
Comments
Ingredients
- ¾ cups Yogurt, Plain
- 1 individual Egg
- ¼ cups Canola Oil
- 2 teaspoons Vanilla Extract
- 2 cups Wheat Flakes Cereal
- ½ cups Flour, All-Purpose
- ½ cups Brown Sugar
- ¼ cups Wheat Germ
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- 1 cup Cranberries, Dried
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, mix yogurt, egg, oil and vanilla.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, mix yogurt, egg, oil and vanilla.
- Add crushed wheat flakes, flour, sugar, wheat germ, salt, and baking soda.
- Stir in dried cranberries.
- Place by spoonfuls on a cookie sheet.
- Bake at 375 degrees for 10 minutes, or until set.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 2 cookies Amount Per Serving
- Calories
- 271
- Total Fat
- 8g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 29mg
- Sodium
- 296mg
- Total Carbohydrates
- 45g
- Fiber
- 3g
- Sugar
- 30g
- Protein
- 5g
- WW Freestyle
- 11
41 Comments
Join the discussionThese sound great! I’ll have to make these for sure, thanks!
awesome! My son is slowly starting to boycott all food…he will love these!!! Thank you!
You should be able to substitute at least half of the oil for applesauce. Like I’m going to. Right now. 😉
Great idea! You could probably even sub it all!! Will have to try that.
what are wheat flakes? cereal?
Yep, I used Total. Bran flakes, corn flakes, etc. would work too.
Where do you find wheat flakes? Whole Foods can’t tell me what that is. Thanks!
I used Total cereal, but anything like that will work. Bran flakes, corn flakes, etc.
you can use:
total, wheaties, bran cereal, or whatever cereal you prefer and crush them = flakes
any cereal should really work.
What kind of yogurt? Should it be plain? Can it be nonfat or lowfat? Can you use vanilla yogurt or other flavors?
Plain, vanilla, non-fat, lowfat, no problem. Other flavors of yogurt would be great too, just depends on what flavor you want. We did blueberry yogurt and dried blueberries the other day.
I made these with Raisin Bran. I tripled the recipe and used wheat bran for a third of the flour. I used all applesauce instead of oil and raisins for the cranberries. I added about a tsp of cinnamon to the batter and about 1/4 cup of mini cinnamon chocolate chips (just a hint of a treat). I highly recommend that you grease the pans as my first batch stuck. My family ate these up like they were treat cookies! They didn’t believe me/care that they were supposed to be healthy! I’ll be saving this one!
Love these & make them all the time with Bobs Red Mill Wheat Bran. Will have to try the applesauce too. Wondering calorie count though. Do you know? Thanks!
These sound so yummy!!! I can’t wait to give them a try. I’m a freezer meal newbie but I’m in the planning stages of giving it a try. This recipe is on the list! Thanks for sharing! 🙂
Wondering calorie count and fiber content as well. Anyone have this info??
We only do that for the Diet menu but you can use resources like this one to figure it out: http://caloriecount.about.com/…
That calorie analyzer is great, THANKS so much for sharing! We are trying to eat better and this will be very helpful. 🙂
Might be a silly question….do you measure the wheat flakes after crushing them or before?
before
Can I substitute dried oatmeal for the flakes?
I’ve never tried it, but it would probably be good!
Let us know :).
Subbed in oatmeal and chocolate chips for the flakes and cranberries I didn’t have. Very good!! Thank you!
Yum! Glad you enjoyed it, Kathleen!
I made these today. Yum! Have eaten 2 already, they just smelled so good. They are like eating muffin tops. I made mine a little bigger and got 12 cookies. I calculated and got 6 ww+ points per cookie. I’m going to try some substitutions and add in shredded carrot next time also.
Does the 6 ww points apply to your larger size cookie, or to the original size?? Thanks 🙂
Hmmm… maybe another recipe?
what does .75 cup mean?
.75 cups = 3/4 cups
0.75 cup = 3/4 cup
This recipe sounds great! My problem is that I’m allergic to yogurt. Is there anything I could substitute so that I can try this recipe?
If it was me, I’d probably sub milk or applesauce.
If you try it, let us know how they turn out!
You could also use coconut yogurt. I think it kind of depends on it if you like coconut or not.
I am definitely going to try this with substitutions for the yogurt and wheat. Can’t wait to try it out as soon as I get more spelt flour!
My family didn’t care for them; didn’t have a cookie texture so my kids wouldn’t even eat them. Don’t know if I did something wrong. I think next time I would had a bit more flour so there not so wet and will had chocolate chips and some nuts. I made mine with all applesauce and no oil which could of made the difference. they are spongie
This is one of my kids’ favorite cookies and I even love them! Thanks so much for the recipe. We make this frequently.
Shyla – They are delish aren’t they? And I secretly think the kids love eating “cookies” for breakfast!
Accidentally used granulated sugar, the cookies spread out on the pan. Does the brown sugar prevent this. Yours looked like a nice cookie.
Yes, I think that brown sugar vs regular sugar could have been the difference. When I made them they were thinner than a normal chocolate chip cookie but didn’t spread out too thin. Enjoy!
U can use ground beans for the oil also , any canned beans. Black or white, navy,cannelli, kidney, etc. Just blend in your food chopper to I’ll smooth.
Anyone substitute coconut oil for the canola?
We haven’t tried that but it sounds like it would be a great/easy substitution!