Breakfast Crunch Cookie Recipe
Cookies with a conscience! These hearty nugget-style treats feature cinnamon and cranberry goodness, natural sweetness, fibre, and are as tasty as can be.
Makes 12 cookies
4 cups Kashi® GOLEAN® Crunch!® cereal (granola- can find in cereal section of Chartrand’s)
1 teaspoon baking powder (aluminum free)
¼ cup egg whites
½ teaspoon cinnamon
½ cup cane syrup (or you can use maple syrup/honey)
2/3 cup dried organic cranberries (if you would like, feel free to add any nuts, fruit or dark chocolate pieces into the cookie or use as a for the cranberries)
1. Preheat oven to 350°F.
2. Pulse cereal(granola) in a food processor about 10 times. Add baking powder, egg whites, cinnamon and syrup 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.