Breakfast Cookies

This one is a slightly modified version of the Breakfast Cookies recipe in "The Sneaky Chef" cookbook. If you get 20 cookies out of the recipe (which I do with a medium cookie scoop) then there are just over 100 calories in each.

3 C whole grain cereal flakes (I use Total)
1/4 C all-purpose flour
1/4 C whole wheat flour
1/4 C wheat germ
1/2 t baking soda
1/2 t salt
1 t ground cinnamon
1 large egg
1/2 C brown sugar
1/4 C canola oil
2 t pure vanilla extract
3/4 C lowfat ricotta cheese
3/8 C cinnamon mini-chips (optional)
cinnamon sugar for dusting

1. Preheat oven to 400 degrees. Line two baking sheets with parchment, or spray with nonstick cooking spray.
2. Gently crush the cereal -- use a rolling pin with the cereal in a zip-top bag, or a few pulses in the food processor, or (my favorite) a whisk in a 2-cup glass measuring cup In any event you should have about 1 1/2 C coarsely crushed cereal.
3. In a medium mixing bowl, whisk together flours, wheat germ, cereal, baking soda, salt and cinnamon.
4. In another bowl, whisk together egg, sugar, oil, vanilla and ricotta.
5. Combine wet and dry ingredients. mixing just enough to moisten the dry ingredients. Stir in the cinnamon chips, if using.
6. Using a 2-tablespoon cookie scoop (or something else to get that much dough) drop onto prepared cookie sheets, leaving about 1 1/2 inches between cookies.
7. Flatten cookies with the back of a fork (I find a plastic one works best -- the dough is sticky). Sprinkle tops generously with cinnamon sugar.
8. Bake 12-13 minutes, until lightly browned.
9. Cool. Cookies should remain slightly soft. Great in lunchboxes or as a snack too!