I have been a huge fan of health and wellness expert Tosca Reno for decades and when you use a recipe as a staple in your home since your child was preschool age…you shout it from the rooftops. I have shared this recipe with countless parents and, time and time again, our kids preferred these yummy morsels (which my son nicknamed “Haystacks”) to any store bought or sugary alternative. These cookies have fueled hungry football, volleyball, baseball, and cross country teams, and been lifesavers for our busy households when you just need a grab and go, nutritious breakfast. The original recipe can be found in Tosca’s: The Eat Clean Diet Cookbook (2007), but I’ve adapted the ingredients to suit our tastes.

Ingredients

1/2 cup Brown Sugar

1/4 cup Light Oil

3 Egg Whites

1/4 cup Dried Cranberries

1 tsp Vanilla

1/2 cup All-Purpose Flour

1/2 cup Almond Flour

1/2 cup Whole-Wheat Flour

1/2 cup Kashi Go-Lean Toasted Berry Crisp Cereal

2 Tbsp Flax Seed

1/2 tsp Baking Soda

1/4 tsp Ground Cinnamon

1/4 tsp Ground Allspice

1/4 Slivered Almonds