Monday, November 7, 2011

The Perfectly Balanced Breakfast Cookie

I love these cookies!  Just made a batch and they are already almost gone!  They are great for on the go, hearty enough for brunch, and my son loves them too!!!  I've made them before when I was working at the compounding pharmacy; these ladies are always sharing treats and recipes (or shall I say formulas "wink").

Why I think it is the "perfectly balanced breakfast cookie" is because of how it is high in protein, fat, and fiber, which all slow the absorption of sugar/glucose into the bloodstream.  Accounting for the glycemic index of foods hasn't quite caught on in American as it has in Europe.  It is a great way to manage diabetes!  I personally would prefer this route over sugar substitutes.  Not saying that this cookie follows the glycemic index recommendations for a diabetic; however, it is a healthy (more balanced) cookie compared to the average sweet treat, which is great for all of us. :-)




Peanut Butter Oat Bran Cookies


1/2 c butter, melted
1/2 c white sugar
1/2 c brown sugar
1 egg or 2 egg whites
1/2 c peanut butter
1/2 tsp vanilla
1 c HODGSON MILL UNBLEACHED WHITE FLOUR
1 1/2 c HODGSON MILL OAT BRAN CEREAL
3/4 tsp baking powder
1/4 tsp baking soda



Preheat oven to 350 degrees F. Mix melted butter with sugars. Add egg (or whites); mix well. Stir in peanut butter and vanilla; beat until smooth. Add remaining dry ingredients; mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Criss-cross on each cookie with the tines of a fork. Bake 10-12 minutes or until golden brown.

Makes 36 cookies. Each cookie: 86 calories: 1.33 g. dietary fiber, 12 g. carbohydrates; 2 g. protein; 4 g. fat; 6 mg. cholesterol; 67 mg. sodium.


1 comment:

Eco-Friendly Freckles said...

Mmmm! Thanks for sharing the recipe...these cookies are delicious AND nutritious!!!