Useful extras

Breakfast Crunch! Cookies

Created by Aimee from Xenia, Ohio Read more breakfast, cooking, GOLEAN, and recipes
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Cookies with a conscience! These hearty nugget-style treats feature cinnamon and cranberry goodness, natural sweetness, fiber, and are as tasty as can be.

Makes 12 cookies.

Ingredients

  • 4 cups Kashi® GOLEAN Crunch!® cereal
  • 1 teaspoon baking powder (aluminum free)
  • ¼ cup egg substitute or 1 organic egg white
  • ½ teaspoon cinnamon
  • ½ cup evaporated cane juice crystals
  • 2/3 cup dried organic cranberries

Directions

  1. Preheat oven to 350°F.
  2. Pulse cereal in a food processor about 10 times. Add baking powder, egg substitute, cinnamon and sugar and process for about 20 seconds or until the mixture is tacky and well blended. Stir in cranberries.
  3. Spray a ¼-cup measuring cup with nonstick cooking spray. Place a piece of foil on a cookie sheet and spray with non-stick cooking spray.
  4. Use measuring cup to drop ¼-cup mounds of cookie mixture onto foil. Spray the bottom of a glass with non-stick cooking spray and flatten the cookies by pressing down gently with the bottom of the glass.
  5. Bake for 10 to 13 minutes. (Be careful not to over-bake. The cookies will still feel a little soft when you pull them out of the oven, but they will harden as they cool. Store in an airtight container.

    6. Nutrition Facts

    Serving Size: 1 cookie, Calories 120, Calories from Fat 10, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 90mg, Total Carbohydrate 25g, Dietary Fiber 3g, Sugars 16g, Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 6%

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  1. User_48
    MylaJ commented on this. 7 months ago

    I am trying to eliminate all metal when cooking. (iron-overload disorder) Has anyone baked these YUMMY COOKIES on parchment paper and a silicone baking sheet or pizza stone? Thanks!

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    kewlpenguin commented on this. over 1 year ago

    these were really good and easy
    -i used sun crystals instead of the sugar and i used half the amount but they were still too sweet next time i think i’ll use 1/4 of the sugar they call for cuz the cereal is sweet enough by itself :)
    -i used 2x the cinnamon
    -i also added some water when i was processing it to make them stay together better
    overall a good recipe though

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    AngryGood commented on this. over 1 year ago

    I tried making these, but…
    -I reduced the sugar to 1/ cup
    -I added a dash of nutmeg
    -I used half cranberries, half apricots
    -I weighed, rather than measured the cereal. (218 grams=4 cups)

    It almost burned after 10 minutes for me, probably ‘cause I switched up the ingredients and so forth. Also, when I pulled them out at 8 minutes, they were too soft and broke apart even after waiting a few minutes for them to “harden”. Also, they were still too sweet. Obviously, there are many things I’d like to change in this recipe. Maybe I’ll add a tablespoon or two of flour next time. In addition, I’d rate this recipe as 3.5 stars- the way I made it. I cannot really say for the original, though.

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    aubrawli commented on this. over 1 year ago

    I ended up adding 1 TBSP of natural peanut butter to the recipe to add a little more flavor to the cookies and help hold them together. Also, instead of the 1/2c evaporated cane juice crystals, I used 1/4c. cane sugar + 1/4 Stevia to reduce the sugar content.

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    ktaotdhdy commented on this. over 2 years ago

    For the sugar substitute question: I am employed as a dental hygienist and often read up on diet and nutrition in the last few years more than ever. In my opinion – I personally do not like sugar ‘substitutes’ as far as the artificial sweeteners, etc. – I feel that ‘natural’ is best for our bodies. With that being said, check out the natural sweetener xylitol. Xylitol can be used like cane sugar – because of it’s make-up it does not promote tooth decay, so it is actually healthy sugar. The glycemic index of xylitol is very low which makes it user friendly for diabetics as well. Also no aftertaste like artificial sweeteners often do. Ask your doctor/dentist for info. on xylitol & check out sites: www.xylitol.org or www.xylitol.net and click on information. A real healthy alternative for those who add sugar to drinks, foods, etc. The only time you can not use xylitol when baking is in yeast products.

  9. User_48
    knockoff30 commented on this. over 2 years ago

    Has anyone tried this with a sugar substitute? 16 grams is a little more sugar than I’d like to consume…

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    rbbtswfl commented on this. over 3 years ago

    I don’t think my processor is strong enough (I have a mini), but they still came out tasty. I halved the recipe. I used one egg white, which happened to measure 1/4 cup. Added a bit of water to moisten (either because of the egg white or not getting the cereal to process enough). I pressed into a 7×5 glass pan and baked at 350 for 15 minutes. Don’t know how crunchy they’ll be tomorrow — but tonight the bar was chewy and moist. Very tasty.
    I calculate 106 calories, .35 g fat per serving

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    River616 commented on this. over 4 years ago

    These sound great! I wonder if I could use real egg instead of the substitute…?

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    Kelly2727 commented on this. over 4 years ago

    These were easy to make and so good. Thanks for a great recipe for guilt free cookies!!