Breakfast in a Cookie


Breakfast in a Cookie
The introduction to these glossy, packed-with-goodies cookies reads: "Wakeup feettofloor grabcookie outthedoor. PS - don't forget shoes" The recipe originated in the Kid Approved Cookbook, launched by the Kids Eat Smart Foundation of Newfoundland and Labrador.


2 eggs
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) butter, melted
1 cup (250 mL) shredded carrots
1 cup (250 mL) coarsely chopped California walnuts
1/2 cup (125 mL) raisins
1/2 cup (125 mL) finely chopped dried apricots
1/2 cup (125 mL) chopped dates
1 cup (250 mL) all-purpose flour
1 cup (250 mL) quick-cooking rolled oats
3/4 tsp (4 mL) each cinnamon and nutmeg
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) ring-shaped oat cereal, such as Cheerios


Line 2 large rimless baking sheets with parchment paper; set aside.

In large bowl, whisk together eggs, honey and butter until smooth and blended. Stir in carrots, walnuts, raisins, apricots and dates; set aside.

In separate bowl, whisk together flour, rolled oats, cinnamon, nutmeg, baking soda and salt. Stir in ring-shaped oat cereal.

Pour flour mixture over fruit mixture; stir with wooden spoon until well mixed and no dry ingredients remain.

Place dough by rounded tablespoonfuls (15 mL) about 1 inch (2.5 cm) apart on prepared baking sheet. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm when lightly pressed, about 15 minutes.

Using lifter, transfer to racks to cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days. Or freeze for up to 2 weeks.)

Servings: 30

Nutritional Info.

approx. Per Serving

Cal  124

Pro  3 g

Total Fat  4 g

Sat. Fat  2 g

Carb- 20 g

Fibre  3 g

Chol  11 mg

Sodium  35 mg

%RDI  -

Calcium  -

Iron  9%

Vit A  4%

Vit C  3%

Folate  20%