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Breakfast Crunch! Cookies
saving rating...Makes 12 cookies.
Ingredients
- 4 cups Kashi® GOLEAN Crunch!™ cereal
- 1 teaspoon baking powder
- ¼ cup egg substitute
- ½ teaspoon cinnamon
- ½ cup turbinado or raw sugar
- ⅔ cup dried cranberries
Directions
Preheat oven to 350°F.
Pulse cereal in a food processor about 10 times. Add baking powder, egg substitute, cinnamon and sugar and process for about 20 seconds or until the mixture is tacky and well blended. Stir in cranberries.
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.
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.
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.
Nutrition Facts
Serving Size: 1 cookie, Calories 120, Calories from Fat 10, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 90mg, Total Carbohydrate 25g, Dietary Fiber 3g, Sugars 16g, Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 6%
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These were easy to make and so good. Thanks for a great recipe for guilt free cookies!!
These sound great! I wonder if I could use real egg instead of the substitute…?
I don’t think my processor is strong enough (I have a mini), but they still came out tasty. I halved the recipe. I used one egg white, which happened to measure 1/4 cup. Added a bit of water to moisten (either because of the egg white or not getting the cereal to process enough). I pressed into a 7×5 glass pan and baked at 350 for 15 minutes. Don’t know how crunchy they’ll be tomorrow — but tonight the bar was chewy and moist. Very tasty.
I calculate 106 calories, .35 g fat per serving