Ginger Snap Away Breakfast Cookie


Heat oven to 350 degrees F.  Spray a large baking sheet with cooking spray or line with parchment paper.  In a medium bowl, beat brown sugar, canola oil, egg whites and vanilla together with a hand mixer or stand mixer.  Add peanut butter, applesauce and ginger; beat until smooth.  In a large bowl, combine whole wheat flour, oats, bran flakes, cinnamon, baking soda, and salt.  Make a well in the center of dry ingredients and pour in egg mixture.  Mix wet ingredients into dry ingredients until batter is incorporated.  Do not over mix.  Make into 2-inch dough balls and place on cookie sheet at least an inch apart; flatten with bottom of glass or measuring cup.  Bake 8-10 minutes or until slightly golden on bottom.


Tip: Store in an air tight container.

Produce Used In This Recipe


Courtesy of:
Gourmet Garden

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