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Cranberry Flax Breakfast Cookies (Norene Gilletz)

Prep Time :
30 min
Bake Time :
Makes :
48 cookies. Freezes well for up to three months.
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4.5
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This recipe is:
Ingredients

2 cups (500 mL) coarsely crushed bran flakes

2 cups (500 mL) rolled oats (preferably large flake)

2 tbsp (30 mL) ground flaxseed

1 tbsp (15 mL) ground cinnamon

1/4 cup (60 mL) SPLENDA® Brand Brown Sugar Blend

1 cup (250 mL) unsweetened applesauce

1/2 cup (125 mL) nonfat plain or vanilla yogurt

1 tsp (5 mL) pure vanilla extract

1 large egg

1/2 cup (125 mL) skim milk powder

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

1/2 cup (125 mL) dried cranberries

1/4 cup (60 mL) coarsely chopped dried apricots

1/2 cup (125 mL) slivered almonds

1/4 cup (60 mL) sunflower seeds

 
Directions

Position the racks in your oven to divide the oven into thirds and preheat to 350˚F (180˚C). Line two large baking sheets with parchment paper.

In a large mixing bowl, combine bran flakes, rolled oats, flaxseed, cinnamon and SPLENDA® Brown Sugar Blend; stir to combine. Set aside.

In another large mixing bowl, combine applesauce, yogurt, vanilla, egg and skim milk powder; whisk until blended.  Add baking powder and baking soda; mix until combined. Gradually add bran flake mixture to applesauce mixture.  Add dried cranberries, apricots, almonds and sunflower seeds; mix well. Drop by rounded tablespoonfuls onto prepared baking sheets.

Bake for 15 minutes or until golden. Let stand for 5 minutes before removing from pans. Cookies will firm up as they stand. Store loosely covered.

 
Variation

For a hint of chocolate, substitute dried apricots with 1/2 cup (125 mL) chocolate chips.

 

Nutrition Information

Amount per Serving
Nutrient data based on recipe using nonfat plain yogurt.


Serving Size: 1 cookie (1/48 recipe)

Total Calories: 60

Calories from Fat: 15

Total Fat: 1.5 g

Saturated Fat: 0.2 g

Cholesterol: 5 mg

Sodium: 60 mg

Total Carbohydrates: 9 g

Fibre: 1 g

Sugars: 4 g

Protein: 2 g

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