Breakfast Cookies

Ingredients:

• Here is the basic recipe:
• 1 1/2 cups wheat BRAN (NOT wheat germ)
• 1/2 cup whole-wheat flour
• 1/4 cup packed brown sugar (we buy the raw brown sugar from the co-op)
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened yogurt (we use soy)
• 1-teaspoon baking powder
• Pinch of salt
• 1-teaspoon vanilla
• 1/2 teaspoon imitation butter flavor (Butter Buds work. We buy a similar co-op product)
• 1 cup frozen, unsweetened fruit (blueberries, strawberries (chopped), raspberries, cherries (chopped)- or a combination of any of them)

Directions:

Mix above together to make dough, stirring in fruit at end. Divide into 4 balls; flatten to 1/2-3/4 inch thick on a lightly greased baking sheet or place in mini-tart pans. Bake at 350 degrees for 20-35 minutes, until toothpick inserted comes out clean.

Variations:

Banana Nut- Decrease apple sauce to 1/4 cup, add 1 medium sized mashed banana in place of other fruit and sprinkle tops with small amount of brown sugar and 1/8 cup finely chopped walnuts.

Chocolate Chip- Use 1/2 cup prune puree in place of applesauce, stir in 2 Tablespoons of mini-chocolate (or carob) chips in place of frozen fruit.

Carrot- Stir in 1 medium carrot, finely grated and 1/8 cup raisin/currants in place of frozen fruit. Add cinnamon, clove, allspice to taste (I cheat and use pumpkin pie spice).

Pumpkin-Use 1/2 cup canned, cooked pumpkin in place of apple sauce, omit frozen fruit, add 1 teaspoon pumpkin pie spice (to taste) Stir in 1/2 cup well drained, crushed pineapple instead of frozen fruit, and 1/8 cup coconut.

Maple walnut- omit the applesauce, brown sugar, and frozen fruit. Add 1/3 cup real maple syrup and 1/8 cup finely chopped walnuts.

I also replace half the brown sugar for molasses in a few of the variations for a richer taste.