Oct 032013
 

Updated 01/08/15 with printable recipe.

My husband and I tried BelVita Breakfast Biscuits for the first time last week, and we LOVED them.  As is typical for me, I immediately started thinking about how I could duplicate this recipe at home for less money, but a Google search turned up nothing. I was disappointed.

I looked up the ingredients in Belvita, and decided that while I couldn’t duplicate them exactly, I could probably come fairly close in terms of flavor. After two batches and a lot of tinkering, I created something chock full of whole grains and low in saturated fat, while still being rich, crisp, filling, and very satisfying. The taste is very similar to BelVita (better, I think!), but since the dough isn’t rolled thin, they aren’t as crunchy and biscuit-like, and you can only eat 2 instead of 4 (a typical BelVita serving).  Of course, you could roll the dough thin, but to be honest, I didn’t want to go to that much work.

My version is also higher in fat than BelVita, but since fat contributes to satiety, I consider this to be a good thing in a cookie which is intended to be a meal replacement. I actually think that we should be eating MORE healthy fats in our diet, and fat is what gives these cookies their crisp, slightly crumbly texture.

Homemade Breakfast Cookies (That Taste Like Belvita!)
12 servings

1 1/3 cups stone ground whole wheat pastry flour (I bought this at an Amish market, but I believe that Wal-Mart carries Bob’s Red Mill brand).
1 1/4 cups rolled oats
1/4 cup granulated sugar
1/4 – 1/2 cup packed brown sugar (to taste – I used 1/2 cup, but this is not an overly sweet cookie).
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Pinch of cinnamon
2 tablespoons unsalted butter, melted
1/2 cup PLUS 2 tablespoons neutral-tasting oil, such as canola or extra light olive oil (this is 5/8 cup, total. Be sure to use a liquid measure for accuracy).
1 tablespoon milk (I used unsweetened almond milk).
1 teaspoon honey

*Note*  When measuring dry ingredients, be sure to use dry measures, and level them off. In baking, accuracy counts!

Preheat oven to 325 degrees.

Thoroughly combine all dry ingredients in a large mixing bowl. Stir in butter, oil, milk, and honey. Mix very well.

Dough will be moist and crumbly. Divide into 24 balls (a cookie scoop is useful here).

Place on Silpat or parchment-lined baking sheet. Flatten each ball with the heel of your hand (these cookies will not spread!)

Bake for approximately 15 minutes until lightly browned. Cookies will be soft, but will become crispy as they cool.

For a chocolate version, try reducing the flour to 1 1/8 cups, add 1/4 cup unsweetened cocoa powder, and omit the cinnamon. Also, it would be advisable to add a bit more sugar. You may also want to experiment with the addition of dried fruits, such as cranberries, raisins, cherries, or blueberries, which will provide extra nutrition and allow you to lower the sugar content. Also, because I made so many of these when I was creating this recipe, I froze them in a gallon Ziploc bag, and they’re delicious straight out of the freezer!

[ultimate-recipe id=”11130″ template=”default”]

Serving size – 2 cookies
Calories – 250
Carbs – 29 grams
Fat – 14 grams
Calories from fat – 31%
Dietary Fiber – 3 grams
Protein – 2 grams

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