HGH Breakfast Cookies

The health food, sort of, disguised as a cookie!

Breakfast Cookies

Breakfast Cookies

(Edited on 10/19/14:  increased oats to 3.5 cups and do not flatten before baking.)

Found the base of this recipe at AllRecipes.com called Dad’s Cookies.  I have been changing it around since day one and this is the result of about 50 batches.  I was looking for a nice chewy cookie that did not contain butter or margarine.  The original used ‘vegetable oil’ and coconut flakes.  I switched the oil out for olive oil, and skipped the coconut. I then wanted to eliminate the eggs and have.  See below. This is not a pure health food as it does contain a lot of sugar, but with the additional good-for-you components, they will pass muster for many.  And, they freeze well!  This recipe makes about 50, filling 4 of my jumbo 13 by 18 inch HD sheets topped with Silpat. The dry: 2 cup soft white whole wheat pastry flour, I like Bob’s Red Mill 1 cup all purpose unbleached white flour 3.5 cups old fashioned rolled oats 1 cup raisins or dried cranberries 2 tsp salt 1.5 tsp baking soda 2 cups white sugar 1 tbsp ground cinnamon The wet: 1.5 cups olive oil 1/4 cup molasses 2 tsp vanilla The egg substitute: 4 tbsp ground flax meal in 2/3 cup warm water Preheat oven to 350f. Stir the flax meal into the warm water, and let brew for at least 30 minutes and up to 24 hours. Mix all the dry together in a big bowl. Measure and mix the oil, molasses and vanilla in a 2 cup measuring cup. Mix all this together in the big bowl.  You will have a stiff and sticky dough-like batter.  Let rest 10 minutes. Now comes the hard part:

Scoops On Silpat

Scoops On Silpat

You have to scoop and shape each cookie into a walnut or golf ball size unit.  I use a little scoop to measure and plop them onto a dry sheet, then roll and shape with my hands, then place on the baking sheets.  You start with a round ball, space them well as they spread. Bake 10 to 12 minutes, cool on pans a bit, then transfer to wax paper to finish cooling.

Scoops On Silpat

Scoops On Silpat

I have found that these freeze very well, without losing their chewiness.  I serve them on my cold breakfast line at Highland Garden House Bed and Breakfast.  Many times guests in a hurry will take some to go, as they fly out the door. A couple of substitutes that I have tried: some coconut oil in place of the olive oil, a dash of nutmeg, 2 cups of brown sugar instead of the white sugar and molasses. Dennis’til next time, Dennis George Highland Garden House B & B 501 E. Highland Ave. Mount Vernon, WA 98273 (You may Share this Post by clicking ‘Comment’ or ‘Leave a comment’)

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