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Healthy Breakfast Cookie-Scones

Nina Ghamrawi, MS, RD, CDE
3

The fall is here, and with it comes colder mornings, later sunrise, and more cravings for warm breakfasts- the problem? Most breakfasts high in protein are also high in fat and salt, which takes a toll on your heart, and many "healthy" breakfasts are almost all carbohydrates, which really increases blood sugars. But I have a great solution for you- perfect for those chilly autumn mornings, and packed with fiber, healthy proteins and carbohydrates, my healthy orange cranberry cookie-scones offer you a tasty breakfast option that is also nutritionally balanced and very filling! Try it out!

Ingredients

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 6 TBSP ground flax seeds
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup shredded carrots
  • 1/2 cup tahini
  • 1/4 cup unsweetened apple sauce
  • 1/3 cup maple syrup (SUB below)
  • 1 1/2 tsp finely grated orange zest (SUB below)
  • SUBSTITUTE for 2 above ingredients: 1/3 cup orange juice+ 2 TBSP agave nectar+ 1 tbsp maple extract
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 1/4 cups chopped walnuts
  • 1/3 cup dried cranberries (I buy Trader Joe's orange infused cranberries so I don't need to zest any oranges)

Instructions

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper and mist with cooking spray.
  2. In a large bowl, whisk together the flours, oats, seeds, cinnamon, nutmeg, salt, baking powder and baking soda.
  3. In a separate bowl, combine shredded carrots, tahini, maple syrup, unsweetened apple sauce, finely grated orange zest, vanilla extract, and egg until well blended.
  4. Mix the flour mixture and the carrot mixture together and stir a few times with a spoon to moisten. Fold in the nuts and dried fruit.
  5. Using a moist 1/2 cup measuring spoon, scoop out the dough and place mounds on your cookie sheets, spacing them 2 inches apart. With moistened fingers or the back of the measuring cup, pat the mounds down to make about 4-inch round cookies.
  6. Bake for 20 minutes or until the cookie bottoms are golden brown, rotating the pans once if you aren't using a convection oven. Transfer to a cooling rack. The cookies may be served hot, or stored airtight in the refrigerator or freezer for up to 1 month before consuming. Just microwave for 15-30 seconds until it's hot.

Nutrition Information:

Serving Size 1 cookie
Calories 411
Total fat 20 g
Saturated fat 2 g
Total carbohydrates 41 g
Fiber 7 g
Sugar 15 g
Protein 12 g