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Cranberry Walnut Breakfast Cookies

Cook Time

12 minutes

Servings

36

Publish Date: March 07, 2010

• 1 cup Swanson Premium 100% Pure Fructose
• 2 1 / 2 cups Bob's Red Mill Organic Extra Thick Rolled Oats
• 2 cups all purpose flour
• 1 3 / 4 cups whole wheat flour
• 1 tablespoon Bob's Red Mill Aluminum Free Baking Soda
• 1 teaspoon baking powder
• 1 teaspoon Swanson Ultra Himalayan Crystal Salt
• 1 1 / 2 teaspoons Swanson Organic 100% Certified Organic Cinnamon (Ground)
• 1 / 4 cups Swanson Organic 100% Certified Organic Pumpkin Seed Oil
• 1 cup Eden Foods Apple Sauce, Organic
• 2 tablespoons water
• 5 egg whites
• 1 1 / 2 teaspoons vanilla
• 3 / 4 cup Eden Foods Dried Cranberries, Organic
• 1 / 3 cup Swanson Organic Organic Walnuts, Halves & Pieces, chopped
• 1 / 3 cup Swanson Organic Natural Organic Turkish Apricots, Unsulphured, chopped

Preheat oven to 350° F. Combine fructose, oats, all purpose flour, wheat flour, baking soda, baking powder, salt and cinnamon. Stir in pumpkin seed oil, applesauce, water, egg whites and vanilla. Mix in cranberries, walnuts and chopped apricots.

Drop batter by the tablespoonful onto baking sheets and bake 8 to 12 minutes or until golden brown. Let cookies cool on wire racks. Serve with yogurt, skim milk or a hot cup of Swanson Organic Coffee. Store in refrigerator.

Makes 36 servings. Serving size 1.0 cookie.

Find more healthy recipes in our Recipe Archive.

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