Cheerios Breakfast Cookies
A delightful recipe using Cheerios in a healthy breakfast cookie.
May 7, 2007
Is breakfast really the most important meal of the day? Quite possibly, yes.
Studies have shown that people who eat breakfast tend to be leaner than non-breakfast eaters, and they also have a lower risk of heart disease and diabetes. Plus, breakfast helps kids concentrate better in school.
The best part about this breakfast cookie recipe is that it is not only easy to prepare in advance, you can take it with you if you're running late.
It is faster and far more nutritious than stopping for coffee and a high-fat muffin. And it is packed with heart-healthy, cholesterol-lowering oats.
What's really interesting about these cookies is that the Cheerios retain their crisp taste even when baked in this cookie, making this one of those great Cheerios recipes for die-hard fans of the cereal. And this recipe using Cheerios is far healthier than the Cheerios cereal bars you find at the grocery store.
Have one of these Cheerios cookies with a strawberry smoothie for a real, vitamin-packed meal that will get your day started off right.
Cheerios Breakfast Cookies
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 3/4 cup peanut butter
- 1/4 cup water
- 1 tsp. vanilla extract
- 1/4 cup egg substitute (such as Egg Beaters)
- 1-1/2 cups white whole wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1-1/2 cups old-fashioned or quick-cooking rolled oats
- 3 oz. mini chocolate chips
- 3 cups Cheerios cereal
Preheat oven to 375 degrees F. Beat sugar, canola oil, peanut butter, water, vanilla and egg substitute together with an electric mixer until well-combined. Stir in flour, baking soda, salt, oats and chocolate chips. Very gently, fold in the Cheerios. Drop the dough (it will be sticky) by rounded quarter-cupfuls onto an ungreased or silpat-lined cookie sheet. Flatten the dough gently with your fingertips.
Bake cookies in the preheated oven 13 to 15 minutes until lightly browned around the edges. Cool completely before serving. Store in an airtight container or freeze in a sealed Ziploc bag for up to two months.
Makes 20 breakfast cookies.
Per cookie: 206 calories, 10 g fat (2 g saturated fat), 0 mg cholesterol, 26 g carbohydrate, 3 g fiber, 6 g protein, 9% Vitamin A, 2% Vitamin C, 3% calcium, 21% iron
For more delicious, healthy breakfast recipes, see also:
- Pumpkin Bran Muffins
- Chocolate Raspberry Muffins
- Mango Chocolate Chip Scones
- Pineapple Coconut Smoothies
- Blueberry French Toast
- Banana Nut Oatmeal
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