Timeline > begin readings 9/5 and research cookie techniques.

Final Idea & Recipe

After three iteration of a breakfast cookie that my kids will enjoy and nutritious. I have found my recipe. One of my biggest inspirations is the clafoutis with seasoned spice. I have used this recipe before and the entire family loves it. I researched ways to substitute sugar and fats to make it more healthy. I too am dieting and sweet fruits and a kiss of chocolate are a great incentive.


1 cup all-purpose flour.
1 cup pumpkin puree.
1/4 cup butter.
½ cup applesauce.
2 eggs.
1 tsp pumpkin pie spice.
1 tsp salt.
½ cup sugar.
½ tsp baking powder.
1 tbsp chocolate chips.
1 tbsp pecans (optional)
1 tbsp blueberry or cranberry(optional)

Preheat oven to 375

Start by mix your eggs, butter, applesauce and sugar. Mix thorough 90hly.

Add pumpkin puree and pumpkin pie spice and mix.

Add flour, salt and baking powder. Mix.

Add chocolate chips and other mix ins.

Cover an 8x8 pan with parchment paper and add the mix

Bake for 35 to 40 minutes.

Drizzle with chocolate or sprinkle with cinnamon.

Ideation and Final Product

Idea Generation

I was inspired by a variety of sources. One of them is invariably my 7 and 10 year old children. I decided to create a recipe that had some nutritional value as well as a pleasant taste. I decided to create two different types of cookies, one a cereal-bar cookie with dried fruit and make a modification to a mix to create a quick and easy to make recipe.

I am fortunate to have a daughter who loves to help in the kitchen and we discussed possible ingredients. We decided to make smaller batches in the realistic chance we would hate our recipe.

I also briefly explored no bake bars in the experiment. Which was idea 1 — I quickly stepped away from this idea because of the need for binding agents like a marshmallow or cream cheese which requires refrigeration. A version with cream cheese or yogurt could be a great future endeavor.

Idea 1 — completed 9/9/2017

We decided the recipe need crunch, a sweet Fall friendly fruit, something to bind the cookie and course chocolate drizzle. Children love drizzle.

After an impassioned debate we agreed one a Frosted Mini Wheat Cookie Bar.

We decided to use Blueberry Mini Wheat cereal, because Costco sells a delightful dried blueberry, sunflower seeds, Cheerios, marshmallow\butter mixture Rice Krispie bar style and white chocolate drizzle.


1 cup Blueberry Frosted Mini Wheat Cereal
1 cup plain Cheerios 
1/2 cup instant oats
1 teaspoon sunflower seeds
1 tablespoon dried blueberries
4 oz butter
1 cup marshmallow
1 tablespoon white chocolate chips, melted

Fruit and Marshmallow

Combine cereals, add fruit and nuts.

Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.

Add cereal; mix well.

Using a cookie scoop, pour mixture into mini-muffin pan.

Finished product


There were 2–3 issues I found with this batch. It tended to be too buttery and frankly tasted like an unholy combination Chex mix and a Rice Krispie bar. The kids however — thought it was ok.

The other problem I encountered was how sticky it was. It was too sticky for the pan I had originally intended to use.

If I ever make this recipe again, I would substitute honey or maple syrup with 1 tsp cinnamon boiled to soft ball stage for the marshmallow mixture. I think this would make it a less sugary and healthier kiddie treat flavor.

Idea 2 — completed 9/10

I again conferred with my brain trust and we agreed to create a apple berry chocolate sandwich cookie. Think Fig Newton I decided to go with bananas and applesauce because they naturally sweet and provide an additional serving of fruit. I also used it be it is Sweet Tango apple season ingredient, berries provide antioxidentsand everybody like chocolate.


Cookie Bar

1 3/4 cups all-purpose flour, plus more for dusting 
2 tbsp dutch process cocoa powder
1/2 tsp salt
1 tsp sugar
2 bananas mashed 
1/2 cup applesauce 
2 eggs 
2 tbsp apple cider

1 Sweet Tango apple 
1/4 cup of berries (I chose strawberries) 
1/2 chocolate bar of your choosing
1 Tbsp honey

Combine the first six ingredients in a bowl. Add eggs and cider.

Line a cookie sheet with parchment paper. Spread half of the mixture on the bottom of the pan.

Layer the filling on top of the the dough.

Add the other half of the batter.

Bake at 375 for 35 minutes.

Melt the other half of the chocolate bar for 10 secs in the microwave.

Drizzle on top bars.

The creation of a breakfast cookie


I did not think this was a good recipe. The idea was to make it look like a Fig Newton. This part was an epic fail. It was more like a heavy brownie. Applesauce and banana do work well as a butter substitute separately but they do not work well together. I also think I should have cooked the apple first. I am not a fan of chocolate with apples. My kids however love chocolate on apple. This bar however did not earn kid love. It has potential.

Iteration — 9/12

I felt the breakfast bars had the most potential. I am always rushing in the mornings. If I could improve the bars enough the kids would want to eat them regularly would be a great thing. For will use pumpkin instead of chocolate, add chocolate chips for kid points and add a seasonally appropriate fruit like a cranberry or blueberry.