Baker's Breakfast Cookies
alt.cookies.yum.yum.yum/ottermum (2002)
1 1/2 cups wheat BRAN (NOT wheat germ, wheat bran has 32 calories and 7
grams of fiber) (reserve 1 teaspoon for topping)
1/2 cup whole wheat flour
1/4 cup packed brown sugar (reserve 1 teaspoon for topping)
1/2 cup unsweetened applesauce
1/2 cup unsweetened, fat free yogurt
1 teaspoon baking powder
pinch of salt
1 teaspoon vanilla
1/2 teaspoon imitation butter flavor
1 cup frozen, unsweetened fruit (blueberries, strawberries (chopped), raspberries, cherries (chopped)- or a combination of any of them)
Mix above together to make dough, stirring in fruit at end. Divide into 4 balls, flatten to 1/2- 3/4 inch thick on a lightly greased baking sheet or place in mini-tart pans. Top with reserved brown sugar and bran. Bake at 350 degrees for 20-35 minutes, until toothpick inserted comes out clean.
Banana Nut:
Decrease applesauce to 1/4 cup, add 1 medium sized mashed banana in place of other fruit and sprinkle tops with reserved toppings and 1/8 cup finely chopped walnuts.
Chocolate Chip:
Use 1/2 cup prune puree in place of apple sauce, stir in 2 Tablespoons of mini-chocolate chips in place of frozen fruit.
Carrot:
Stir in 1 medium carrot, finely grated and 1/8 cup raison/currants in place of frozen fruit. Add cinnamon, clove, allspice to taste (I cheat and use pumpkin pie spice).
Pumpkin:
Use 1/2 cup canned, cooked pumpkin in place of applesauce, omit frozen fruit, add 1 teaspoon pumpkin pie spice (to taste).
Tropical:
Stir in 1/2 cup well drained, crushed pineapple instead of frozen fruit, and 1/8 cup coconut.
Maple walnut:
Omit the applesauce, brown sugar, and frozen fruit. Add 1/3 cup real maple syrup and 1/8 cup finely chopped walnuts.
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