Yes, more cookies because it’s just a two cookie recipes kind of week.
I consider myself a fairly intelligent person, but these cookies really made a fool out of me.
I was mixing up the dry ingredients–flour, wheat bran, sugar, cinnamon, baking powder–or so I thought. But the baking powder had been replaced by a white powdery imposter: cornstarch. I grabbed the wrong container by accident! The two containers are not the same height or color or anything, so I have no good excuse. Still clueless, I just popped the little them in the oven.
Those little dollops of dough did not move. No rise, no spread, no nothing! They just sat there as nubbly little blobs.
I was so bummed about my rock cookies that I didn’t even remember to snap a picture of my baking fail, but I did snap many pictures of this perfect redo batch.
Bran is not just for muffins! Bran muffins are one of my favorite fiber-packed snacks. So why not give cookies an extra boost of extra fiber too? Snack on a couple of these guys and you’ll be getting 6 grams of healthy fiber hidden amidst sweet berry-flecked flavor.
I can’t get enough of these cookies. Every time I run out, I find myself whipping up another batch. They’re my staple cookies at the moment…because everyone needs a staple cookie on hand at all times.
I had a little cookie stacking fun…
Delicious and durable!
Berry Bran Cookies
Makes 14-16 cookies
1 cup wheat bran
1 cup whole wheat flour
2/3 cup coconut sugar (or any granulated sweetener)
2/3 cup applesauce
½ cup non-dairy milk
½ tsp cinnamon
1 tbsp baking powder
1/3 cup each of frozen blueberries and raspberries
- Preheat the oven to 350F.
- In a large bowl, stir together the wheat bran, flour, cinnamon, baking powder, and sugar.
- Add the applesauce and milk. Stir until everything is combined.
- Add the frozen berries and fold them in.
- Drop large spoonfuls onto a lined baking sheet.
- Bake at 350F for 20 minutes.