Dessert

Power Breakfast Cookies is for Breakfast, Dessert.

Power Breakfast Cookies takes 20 minutes to prepare.

Power Breakfast Cookies takes 13 minutes to cook.

Power Breakfast Cookies makes 18 servings.

The ingredients for Power Breakfast Cookies are:

Baby Spinach, fresh, 3 cups
Blueberries, frozen (unsweetened), 1 1/2 cup
Lemon juice, 1/2 tsp
Water, 2 Tbsp

Whole Wheat Flour, 2 cups
Wheat germ, 1 cup

Egg substitute, liquid (Egg Beaters), 1/4 cup
Canola Oil, 6 tbsp
Splenda Brown Sugar Blend, 6 Tbsp
Vanilla Extract (Pure is what is called for, but imitation will work in a pinch) 1 tsp
Baking Soda, 1/2 tsp
Salt, 1/2 tsp
Cocoa, dry powder, unsweetened, 1/4 cup
Cinnamon, ground, 1 tsp
Walnuts, 2 Tbsp, ground
Instant Coffee Granules, 2 tsp

Here is how you make Power Breakfast Cookies:

This recipe is actually done is 3 separate steps...Step 1 - Purple PureeTake the 3 cups raw baby spinach leaves (thoroughly washed), 1 1/2 cups frozen blueberries (rinsed to thaw a little, then drained), 1/2 tsp lemon juice, and 2 tbsp water and puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary use another tbsp of water to smooth-out the puree. This will make about 1 cup of puree. You can freeze the remaining 1/4 cup portion in a sealed plastic bag to use later.Step 2 - Flour BlendTake 2 Cups Whole Wheat Flour and 1 Cup Wheat Germ and combine in a large bowl. This blend makes approximately 3 cups and can be stored in a sealed, labeled plastic bag or container in your refrigerator for up to 3 months.Step 3 - Power Breakfast CookiesPreheat oven to 350 F. Line a baking sheet with parchment paper (or spray with no-stick cooking spray). In a large bowl, whisk together the Egg Substitute, Oil, Brown Sugar Blend, Vanilla, and 3/4 Cup Purple Puree.In another large bowl, whisk together 1 1/4 Cup Flour Blend, Baking Soda, Salt, Cocoa Powder, Ground Walnuts, Cinnamon, and Coffee Granules.Add the dry ingredients to the wet and mix just enough to moisten.Drop large teaspoonfuls of batter on the baking sheets, leaving about 1 inch between cookies. Flatten the cookies with the back of a fork.Bake 12 to 14 minutes, a toothpick will come out clean when poked into them when finished.Remove from pan and let cool on a rack.Dust with some splenda or powdered sugar if desired. The nutrition information does NOT account for dusting.Number of Servings: 18Recipe submitted by SparkPeople user KRYSTYL_ROSE.

The nutritional information for Power Breakfast Cookies is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 99.9

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 110.5 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 1.7 g
• Protein: 2.1 g