Carolyn says: "Did someone say 'cookie'? These grab-and-go breakfast bites taste indulgent, but they're made with whole wheat flour, nuts, and dried fruit. Drizzle them with a cranberry juice-flavored glaze."
1/2 cup butter, softened
1/4 cup honey
1/2 teaspoon table salt
2 cups whole wheat flour
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups coarsely chopped assorted mixed nuts and dried fruit
1/2 cup plus 2 Tbsp. powdered sugar
1 tablespoon cranberry juice
How to Make It
Preheat oven to 325°. Beat butter, honey, and salt at medium-low speed with an electric mixer until creamy. Add whole wheat flour, vanilla, and baking soda, and beat 1 minute or until blended. Stir in mixed nuts and dried fruit. Shape dough into a large log (about 3 inches in diameter); wrap in plastic wrap, and chill 8 hours to 1 week. Cut dough into 1/2-inch-thick slices, and place on a parchment paper-lined baking sheet. Bake 20 minutes. Stir together powdered sugar and cranberry juice. Drizzle glaze over cookies.
The first time I made them the dough fell apart. But I LOVED the taste. My solution was to add about 1/2 cup applesauce. They were perfect! I agree they are not low calorie, but definitely believe they fit the bill for quick, portable and nutrient dense. We have runners and hikers in our family. Perfect for pre athletic fuel. Also, have one child struggling to make eating breakfast a habit. Though somewhat low volume of food yet nutrient dense, they go down easy. And portion can be adjusted as well. As a registered dietitian, I approve!
My only issue with this recipe was the dough consistency. The taste was terrific. Reminded me of a granola type cookie that wasn't too sweet. I found that following the recipe exactly gave me a very dry and crumbly dough. I shaped the dough into the suggested 3 inch log and chilled overnight. When I tried to slice the dough it completely fell apart. I let the dough come back to room temp and placed it into my stand mixer with 1/4 cup of water. I let the mixer stir on low for 2-3 minutes until it looked more like cookie dough. This gave me a much better cookie consistency. I shaped this dough into a log and chilled again. This time when I sliced the dough it held together perfectly. The size of the cookie did not change much after baking. For presentation sake I will probably round the top edges of the cookies a bit before baking. Just so they don't look like slice and bake cookies.
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