This cookie was designed for my son in law, Cliff. I guess you could say it’s a “designer” cookie. As Sarah has mentioned, Cliff used to be borderline diabetic and has literally changed his life (and lifespan) by changing his eating habits. I think he would be the first to say he hasn’t had to give up eating good tasting food. You certainly wouldn’t find him eating cottage cheese and tomatoes or snacking on celery sticks. This breakfast cookie combines some of his favorite tastes, spices, textures and sweeteners that are the most optimal for his nutritional needs and for anyone for that matter, and it’s a cookie……for breakfast……what more could you want?

Ingredients:

  • 2 1/2 cups whole wheat flour
  • 1/2 cup protein powder (be sure to look for unflavored without added sweeteners)
  • 1 tsp alum free baking soda
  • 1 tsp alum free baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp cardamom
  • 1/4 tsp sea salt
  • 1/2 cup brown rice syrup
  • 1/2 cup olive oil
  • 4 egg whites
  • 1/2 cup unsulphured blackstrap molasses
  • 1/2 cup unsweetened apple butter (see recipe here)
  • 1 tbsp vanilla
  • 2 tbsp plain kefir or yogurt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1/2 cup dried unsweetened (or apple sweetened) cranberries
  • zest of 1 orange (about 1/4 cup or less according to your taste)

Preparation:

  1. Whisk flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom and sea salt together in a large bowl.
  2. In a separate bowl whisk olive oil and brown rice syrup together until smooth.
  3. Next add the molasses, apple butter, vanilla and kefir or yogurt. In a separate bowl whisk the egg whites until frothy. Gently fold them into the wet mixture.
  4. Pour the wet mixture into the flour mixture and stir until all flour has been mixed in.
  5. Add raisins, walnuts, cranberries and finely zested orange.  The mixture will be quite thick and sticky and you will have to work a little to get all the ingredients evenly mixed in.
  6. Once thoroughly mixed cover the bowl with plastic wrap and refrigerate for at least an hour.
  7. When ready to begin baking the cookies, remove the bowl from the refrigerator and preheat oven to 350 degrees.
  8. Line cookie sheets with parchment paper to prevent sticking.
  9. Drop by spoonfuls (heaping teaspoon or soup spoon size) onto the parchment  lined cookie sheets. Bake 10 minutes, remove from oven and lift the entire parchment paper of cookies to a cooling rack until cookies are completely cooled, remove from parchment and store in an airtight container.

Nutritional Info:

Makes 48 servings.

Nutrients per serving:  Calories: 99, Cal. from Fat: 36, Total Fat: 4g, Sat. Fat: 1g, Carbs: 12g, Fiber: 1g, Sugars: 7g, Protein: 4g, Sodium: 23mg, Chol: 0mg

Notes:

These cookies freeze REALLY well!  Place them in individual snack bags and toss in the freezer or store a large amount in a freezer bag.  Take cookies out about 15 minutes before you’re ready to eat them.

If you want to make these cookies gluten free just replace the whole wheat flour with Sorghum!

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5 Comments

 
  1. susan says:

    Thanks so much for this recipe. I can’t wait to try it!!! I can’t seem to find brown rice syrup or apple butter in the stores here in Ireland. Could I substitute with other ingredients?

    • Kristy says:

      Hi Susan,
      I’m sorry you are having trouble finding the ingredients. I can post a recipe for apple butter so you can make your own. It’s very easy, especially if you have a slow cooker/crock pot. You can substitute barley malt syrup for the brown rice syrup, that might be easier to find. I hope this helps because these cookies are very good and I would like for you to be able to try them.
      Good luck,
      Kristy

  2. susan says:

    Thanks Kristy,

    I’d really like to give these cliff cookies a go. That would be great if you could post a recipe for apple butter. Thanks for the best recipes ever, your website is wonderful.

  3. Jennifer says:

    Hello. I was wondering if a serving is one cookie?

    Thanks for posting a link on ECD on Facebook. I am always looking for clean recipes.

    • Sarah says:

      Hi Jennifer!

      Yes, each cookie is a serving. My husband usually has 2 cookies and a yogurt for breakfast. These are his favorite!

      Thanks for stopping by!

      ~Sarah

 
 

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