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Breakfast Cookies (Kid-Friendly)

<p>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!</p>
8 Servings Recipe By

Ingredients

  • 3/4 cups Yogurt, Plain
  • 1 individual Egg
  • 1/4 cups Canola Oil
  • 2 teaspoons Vanilla Extract
  • 2 cups Wheat Flakes Cereal
  • 1/2 cups Flour, All-Purpose
  • 1/2 cups Brown Sugar
  • 1/4 cups Wheat Germ
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Baking Soda
  • 1 cup Cranberries, Dried

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 cookies
  • 271 Calories
  • 8g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 29mg Cholesterol
  • 296mg Sodium
  • 45g Total Carb
  • 3g Fiber
  • 30g Total Sugars (Includes 12g Added Sugars)
  • 5g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, mix yogurt, egg, oil and vanilla.
  2. Add crushed wheat flakes, flour, sugar, wheat germ, salt, and baking soda.
  3. Stir in dried cranberries.
  4. Place by spoonfuls on a cookie sheet.
  5. Bake at 375 degrees for 10 minutes, or until set.

Freeze For Later Cooking Directions

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?

  1. In a bowl, mix yogurt, egg, oil and vanilla.
  2. Add crushed wheat flakes, flour, sugar, wheat germ, salt, and baking soda.
  3. Stir in dried cranberries.
  4. Place by spoonfuls on a cookie sheet.
  5. Bake at 375 degrees for 10 minutes, or until set.
  6. Allow to cool.
  7. Divide into indicated number of freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Thaw and serve.