Ingrédients pour Healthy Breakfast Cookies
- Splenda Sugar Substitute
- Brown Sugar
- ½ cup (113g) margarine
- ½ cup (120ml) applesauce
- 2 large eggs
- Vanilla Extract
- 2 cups (250g) all-purpose flour
- Baking Soda
- Baking Powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Frosted Mini Wheats Cereal
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Comment préparer Healthy Breakfast Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together ½ cup (113g) margarine, ½ cup (120ml) applesauce, ½ cup (100g) brown sugar, and ¼ cup (50g) granulated sugar until light and fluffy.
- Add 1 teaspoon vanilla extract and 2 large eggs; beat well until combined.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda (or 2 teaspoons baking powder), 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Crush 2 cups (about 100g) of your favorite cereal into small pieces. (Tip: Use a heavy-duty zip-top bag and crush with a rolling pin or by stomping on it!)
- Stir the crushed cereal into the cookie dough until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
31g
Fat
2g
Carbs
7g
