Breakfast Cookies

So just about every morning Hunter asks for cookies for breakfast, and every morning I say "no cookies for breakfast silly" and we both laugh. Well this morning I really threw him for a loop when he sat down for breakfast and had a cookie on his plate! I saw this on a Food Network Clip for Ellie Kruger's Healthy Appetite Show and since I knew we had all the ingredients I tried them out. They were really good! Fluffier and more cake-like than I expected, but delicious. I couldn't taste the carrots, it tasted more pumpkin-like with the cinnamon and nutmeg. They were a big hit here!

Breakfast Cookies
Source: Ellie Kruger of Food Network
Nutritional Information
Serves:12, serving size: 1 cookie
Calories 190, Total fat 9g, Protein 3g, Carbohydrates 23g, Fiber 2g, Cholesterol 25mg, Sodium 120mg


Ingredients
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions
Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.

Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.

Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.