Tuesday, June 15, 2010
Cookies for breakfast
Usually their breakfast consists of a few bites of something grain-y and some fruit. It's annoying when they don't eat a good, substantial breakfast because it means they beg for snacks all morning long.
So the other day I decided to try something new - breakfast cookies. I was inspired by Erin Baker's breakfast cookies, which I saw in a local health food store. My girls looooove cookies, so I thought maybe this would be a way to get them to eat something a little more substantial in the a.m.
There aren't any mystery ingredients that make a cookie a breakfast cookie, as opposed to a regular cookie. I basically just tried to make a cookie that was more nutritious and less sugary & fatty than a regular cookie.
I started with a basic oatmeal-raisin cookie recipe that was on the back of a giant bag of oats I bought at Costco. You could make these same modifications to any tried and true cookie recipes that you have on hand:
1) To reduce the sugar, I swapped out 1/2 cup of sugar for 1/2 cup of applesauce.
2) To add some additional whole grains, I substituted half of the flour with whole wheat flour.
3) To boost the protein, I added sliced almonds.
4) I also threw in a few tablespoons of oat bran since I happened to have some in my pantry.
I wouldn't call these cookies a smashing success, but definitely a success. The first morning, the girls both ate two of them - and they stayed full much longer than normal. I ate two as an afternoon snack, and also felt satisfied until dinner. By day three of the breakfast cookie experiment, however, the cookies were losing their luster. I froze the leftovers and will see what happens when I thaw a few out next week.
I plan to continue experimenting with ingredients to see how much healthy stuff I can get in there while still keeping them tasty. Here are just a few ideas for what could be put into the cookies:
any type of nut or nut butter
And of course...cooked quinoa