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Sneaky breakfast cookies and milk

Makes 16 to 18 large cookies Servings


  • 2 cup whole grain cereal flakes (such as wheaties or total)
  • 3/4 cup whole grain pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon large egg
  • 1/2 cup brown sugar
  • 1/4 cup canola oil
  • 2 teaspoon pure vanilla extract
  • 3/4 cup low-fat ricotta cheese


Baking Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).

Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes.

Alternatively, you can quickly pulse the cereal in a food processor.

In a large mixing bowl, whisk together flour, crushed cereal, baking soda, salt and cinnamon.

In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese.

Add the dry ingredients to the wet and mix just enough to moisten dry ingredients.

Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies.

Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don't like the cinnamon flavor).

Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.