Beat the morning rush with this hearty breakfast cookie. Just grab and go!

Makes 24 servings
Cooking time: n/a

Ingredients

  • 1 cup brown sugar 250 mL
  • ¼ cup 7-grain hot cereal 60 mL
  • 1 cup rolled oats 250 mL
  • 1 cup all-purpose flour 250 mL
  • 1 cup whole wheat flour 250 mL
  • ½ Tbsp baking soda 7 mL
  • ½ tsp baking powder 2 mL
  • ½ tsp salt 2 mL
  • 1 tsp allspice 5 mL
  • ¼ cup canola oil 60 mL
  • ¼ cup applesauce 60 mL
  • 3 egg whites
  • 1 tsp vanilla extract 5 mL
  • ¼ cup sunflower seeds 60 mL
  • 1/3 cup chopped dried cherries 75 mL

Instructions

  1. Preheat oven to 350 °F (175 °C). Line cookie sheets with parchment paper.
  2. In large bowl, stir together sugar, oats, cereal, flour, baking soda, baking powder, salt and allspice.
  3. Make well in centre and pour in canola oil, applesauce, egg whites and vanilla. Mix until well blended. Stir in sunflower seeds and cherries. Roll cookies into golf ball-size balls. Place cookies 2 inches (5 cm) apart onto prepared cookie sheets and flatten to 1/2-inch (1.3-cm) thickness with wet hands.
  4. In preheated oven, bake 8 minutes for chewy cookies. Remove from cookie sheets to cool on wire racks. They store well in freezer.

Notes

Yields: 24 cookies. Serving Size: 1 cookie.

Courtesy of CanolaInfo.org

Nutritional Information

Per Serving
Calories 150
Total Fat 3.5 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 210 mg
Carbohydrates 27 g
Fibre 2 g
Protein 7 g

Donate to diabetes research today!