I <3 The Original Breakfast Cookie
Sometimes I simply want something sweet and an apple won’t do it. For those periods when my sweet tooth won’t be denied, Erin Baker’s The Original Breakfast Cookies are a weight saver.

I first tried these cookies many many years ago at the recommendation of a member in a Weight Watchers meeting.  The brand’s tag line is “It’s Not Just a Cookie, It’s a Meal!” and on many an occasion, I’ve found this to be true.  From their website: “Baked fresh with heart-healthy whole grains and sweetened with fruit puree, our cookies combine the flavors we all love with a heartiness that satisfies for hours. Packed with protein, antioxidants, fiber and complex carbohydrates, it is a healthy and delicious way to start your day.”  The cookies are made with no refined sugars or hydrogenated oils/trans fats.  They are are honkin in size and with 6 grams of fiber and 7 grams of protein per cookie – they stick with me.  Years ago, when I worked in an office, I used them for breakfast about 3 days a week. Yeah, a cookie for breakfast. They were a replacement for the McDs combo meal breakfast I was picking up at the time (my habits were not the best back then).   Now, I eat them 1-2 times a month – on those occasions I want a sweet treat that is relatively wholesome but tastes decadent. 

Erin Baker’s Bakery offers about 11 flavors of Breakfast Cookies, (including  Vegan options), with a few seasonal flavors popping in and out during the year.  Oatmeal Raisin, Banana Walnut, Fruit and Nut, Morning Glory, Caramel Apple, Peanut Butter, Mocha Cappuccino, Pumpkin Spice, Gingerbread, Double Chocolate Chunk, Chocolate Chunk Raisin, Peanut Butter Chocolate Chunk – Mmmmmmmm!   I have tried many of the flavors, but my favorite remains the Double Chocolate Chunk.  Again from their site: “Chocolate for breakfast! If you dream of having chocolate for breakfast, this is your cookie. Loaded with whole grain oats, unsweetened cocoa and Belgian chocolate chunks, it’s totally legal, we promise!”  Heat that baby up for a few seconds in the microwave so the chocolate turns goey – it is on!

Erin Baker’s Bakery is in the state of Washington and getting the cookies here in Louisiana is somewhat of a challenge.  They are all natural so shelf life is an issue.  I’ve found a few local specialty stores that carry them, but have not always been satisfied with the freshness.   The cookies can be ordered directly from Erin Baker’s Bakery – but the perishable shipping cost for the small amount I order is a bit high for my tolerance. Back in the day to make this work, I would get together with a group of co-workers and we would do a bulk order and split the S&H costs.  Now, I’m on a subscription order plan for the cookies with amazon.comwith no shipping.  I get a shipment every few months and store them in the freezer.  When the hankering hits, I pull out one in the morning and let it warm to room temperature on the counter or put it in the microwave.  

Check out Erin Baker’s Bakery for more information on this cookies, her philosophy and the other products her company makes.

A bit about trans facts

Dietary trans fatty acids, (trans fats), are often found in fried foods, baked goods like cake, cookies and pie, snacks like crackers and microwave popcorn, margarines and spreads, store bought frosting, and coffee creamers.  Trans fats come from 2 main sources.   A small amount of naturally occurring trans fats can be found in dairy and animal fats.  The large percentage of trans fats that find their way into our diets are artificially created when hydrogen in added to liquid oil to turn it to a solid.  Trans fat increases the shelf life and stability of processed foods but once consumed wreaks havoc on our bodies.  Trans fats increase low-density lipoprotein, (LDL – the lousy or bad cholesterol) and decrease high density lipoprotein (HDL – the healthy or good cholesterol).  The Dietary Guidelines for Americans 2010 and the Institute of Medicine recommend that individuals keep trans fatty acid consumption as low as possible. The CDC estimates that avoiding artificial trans fat could prevent 10,000-20,000 heart attacks and 3,000-7,000 coronary heart disease deaths each year in the U.S. 
Reference: The Center for Disease Control

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