Best 4 Ww Core Gi Normously Big Breakfast Cookie Recipes
Craving a hearty and wholesome breakfast that keeps you satisfied until lunchtime? Look no further than these incredibly delicious and nutritious breakfast cookie recipes! These cookies are not only packed with flavor, but they're also incredibly easy to make and customizable to your dietary preferences. Whether you prefer a classic oatmeal cookie, a protein-packed peanut butter cookie, or a decadent chocolate chip cookie, we've got a recipe for every taste. Each recipe includes step-by-step instructions, detailed ingredient lists, and nutritional information so you can make informed choices about your breakfast. So, grab your apron and preheat your oven because it's time to indulge in the ultimate breakfast cookie experience!
Let's cook with our recipes!
BIG BREAKFAST COOKIE
I put the dry ingredients into baggies and store several baggies in the cupboard. All I have to do in the morning is add the wet ingredients and bake while I am doing my animal chores and I have an amazingly filling breakfast.
Provided by Budgiegirl
Categories Breakfast
Time 20m
Yield 1 cookie, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray cookie sheet with baking spray.
- Mix all ingredients together.
- Spoon 1 large mound on the baking sheet.
- Bake 15-20 minutes.
Nutrition Facts : Calories 355.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 8, Sodium 325.3, Carbohydrate 66.3, Fiber 4.4, Sugar 26.9, Protein 19.2
JUMBO BREAKFAST COOKIES
Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.
Provided by J. Diamond
Categories 100+ Breakfast and Brunch Recipes
Time 22m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
- Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g
HEALTHY OATMEAL BREAKFAST COOKIES
Recipe video above. Like homemade granola - in cookie form! A satisfying grab 'n run breakfast that tastes like your favourite Oatmeal Raisin Cookies. Same chewy and moist inside (thanks to the mashed dates!), but not as crispy. And these happen to be healthy! Customisable - see notes.
Provided by Nagi
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
- Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
- Mash with potato masher or fork until it becomes a paste.
- Add remaining Wet ingredients. Mix well with wooden spoon.
- Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
- Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
- Remove from oven, leave to cool on the tray.
Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 8 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 17 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving
WW CORE GI-NORMOUSLY BIG BREAKFAST COOKIE
These are very good, each recipe makes one really big cookie that is really satisfying. You can prepare all of the dry ingredients ahead time and then cook and run. I measure and bag all the dry ingredients in ziploc bags until ready to use and then just add the applesauce. The flour and the raisins are less than a point each, so I just count one point total to be safe.
Provided by Oh Sherrie
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Spray cookie sheet with nonstick baking spray
- Mix all ingredients together.
- Spoon 1 large mound on the baking sheet, and spread it out.
- Bake 15-20 minutes.
Tips:
- For a chewier cookie, chill the dough for at least 30 minutes before baking.
- If you don't have almond butter, you can substitute another nut butter, such as peanut butter or cashew butter.
- If you don't have a food processor, you can mash the banana and oats together with a fork or spoon.
- Be sure to use ripe bananas for the best flavor and texture.
- You can add other mix-ins to the cookie dough, such as chocolate chips, nuts, or dried fruit.
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These WW Core Gi Normously Big Breakfast Cookies are a delicious and satisfying way to start your day. They are packed with oats, peanut butter, and banana, and they are naturally sweetened with maple syrup. These cookies are also a good source of fiber and protein, making them a great option for a healthy breakfast or snack. With a few simple tips, you can easily make these cookies at home and enjoy them as part of a healthy lifestyle.
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