Aunt Sally’s Four-Grain Cookies

 

Thought that sharing a healthy cookie recipe with you

would be a helpful, and a fun way of creating

a family activity where kids could get into the

kitchen and help with measuring and baking.

 

The cookie recipe was given to me

by my Aunt Sally, one of my mother’s twin sisters.

Sally was an extremely creative person-a painter, ceramist

and an all-around kind person.

 

When I was designing a middle-school nutrition-based

curriculum as part of my master’s thesis,

Sally showed me the recipe for Four-Grain Cookies.

My students taste-tested and really liked them–even the raisins

that were part of the original recipe!

 

I have since modified the ingredients so the cookies

have even more “nutrient density” than the original such as

less fat–substituted egg white for whole egg and

Almond milk for whole milk.

You can reverse that if you wish!

 

Containing lots of good-for- you ingredients

and depending on what is in the family pantry,

more substitutions could be made by weight.

 

For example, substitute another nut butter for

the peanut butter listed in the recipe.

 

Have fun with these as these are easily stored for four days

in an airtight container—

if you have any that last that long!

They are also great for breakfast!

 

Let me know if you tried the recipe

and let me know of any substitutions –if any!

susan@bakingandcakeart.com

INGREDIENTS:

INGREDIENTS	OUNCES	GRAMS	FRACTIONAL MEASUREMENTS
Whole Bran Cereal	1 ⅛	34
Nonfat Almond Milk	4	120
Whole Wheat Flour	2 ¼	64
All Purpose Flour	2	60
(Quaker Oats) Quick Cooking Oats	1.5	47
Grape-Nuts Cereal	2 ¼	63
Baking Soda			1 tsp
Baking Powder			¾ tsp
Cinnamon			2 tsp
Allspice			1 tsp
Nutmeg			½ tsp
Brown Sugar	3.5	100
Canola Oil	3 ⅝	111
Molasses	1 ⅜	12
Vanilla Extract			½ tsp
Egg White	1.75	42
Peanut Butter	2.5	71
Raisins	3	94

 

PROCEDURE:

1. Combine bran cereal and milk; let stand five minutes.

 

2. Stir together flours, oats, Grape Nuts Cereal, baking powder, baking soda, and spices.

3. In mixer bowl, using paddle attachment, beat sugar, oil, molasses, vanilla extract thoroughly on medium speed (4).

4. Add to mixer bowl egg whites, peanut butter, bran mixture and beat until smooth.

5. Add mixed dry ingredients and raisins (or other chopped dried fruit.)

6. Refrigerate mixture 3-4 hours or until flours absorb liquid and dough stiffens.

7. Drop from level Tablespoons or portion scoop that is 1 ¼ inches in diameter onto parchment-lined sheet pans. You will have two pans with 15 cookies and the third pan with 12 cookies for a total of 42 cookies.

 

8. Bake in calibrated preheated oven at 350 degrees Fahrenheit for 12 minutes.

(I use a baking stone, so if you do not have one, the baking time may have to be modified).

9. Gently remove baked cookies to a cooling rack with a turner.

10. Store in an airtight container. Freeze for longer storage.

 

These are terrific for healthy snacks with milk or juice

and to pack for school lunch—when the time comes, and all is safe to return!

 

HAPPY, HEALTHY BAKING!

Chef Susan