Wednesday, March 3, 2010


For as much time as I spend in my kitchen, I can't believe I have only posted 2 recipes.  
Here is a yummy treat that was inspired by my son's Cub Scout group.  The boys are working on their fitness badge and as part of that we have been discussing healthy eating.
This recipe I created by combining the best of both worlds.  A Morning Glory cookie recipe that was loaded with sugar and white flour.  And a Breakfast cookie recipe that was a little too blah for our taste. 
Morning Glory Breakfast Cookies
1 3/4 cups whole wheat flour
1 cup all purpose white flour
1 tsp. baking powder
1/2 tsp salt
1/2 tsp cinnamon
a dash of nutmeg

3/4 cup brown sugar
1/4 cup maple syrup or honey
1&1/2 sticks unsalted butter at room temp.
2 eggs
1 tsp vanilla (I have also used orange or almond flavoring and fresh orange zest)

1 cup grated carrots
1 apple peeled and chopped
1/2 cup raisins
1/2 cup shredded unsweetened coconut (you can get the unsweetened version at health food stores if you can't find it at the regular grocery store - or just leave it out)
This is the version we did but you can do variations by adding any nuts, dried cranberries etc.  I might even try it with oats.

Mix the dry ingredients together and set aside.  
In an electric mixer beat the butter, sugar, maple syrup and orange zest until smooth.
Scrape down the sides of the bowl and add eggs and vanilla and mix until blended well.
Mix in the carrots, apple, raisins, coconut etc.  The batter will become runny from the moisture of the carrots and apples.  On low speed add the flour mixture until just incorporated.  The dough will be soft and sticky.
Using a small ice cream scoop drop mounds of the dough onto cookie sheet.  
Bake at 350 degrees for 12-15 minutes.

Just some tips I've learned along the way - I just bought a small ice cream scoop and it really makes nice uniform cookies that bake evenly.  Plus I feel really professional using it.  Also, I read in the King Arthur Flour Baker's Companion Cookbook, that if you place a couple apple slices in the storage container with your cooled cookie, they will stay soft.  It really works!

Healthy and cookie are not two words that normally go together but we love them.  However if you are feeling a little dangerous I'll direct you to this yummy heap of cheesy, buttery love that I made a few days ago. SO GOOD!  This gal has a beautiful new site and since I read "I beg you to never replace butter with anything less" I knew I was going to like her.

Stay tuned for more yummies!


Corinne said...

I'll have to add this to my "try" list!

blcollette said...

LOVED this cookie recipe! We have a breakfast cookie using whole wheat pastry flour, chickpeas, and carob chips. It was nice to find something new that EVERYONE loved!