Low Fat Breakfast Cookies Recipe - Allrecipes.com
Low Fat Breakfast Cookies Recipe
  • READY IN 22 mins

Low Fat Breakfast Cookies

Recipe by  

"Yummy breakfast cookies!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
  2. Combine oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt in a large bowl. Add banana, applesauce, egg whites, and vanilla extract; mix well. Gently fold chocolate chips and cranberries into the batter. Drop batter, about 1 tablespoon at a time, onto the prepared baking sheet.
  3. Bake in the preheated oven until golden brown, about 12 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 12 mins
  • READY IN 22 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2012

this recipe produces around 20-24 cookies...have fun with it by adding your favorite nuts or dried fruit

 
Most Helpful Critical Review
Apr 21, 2014

Okay but wouldn't make again.

 

18 Ratings

Dec 02, 2012

I substituted 1/2 c. canned pumpkin for the banana and used 3 egg whites instead of 2. Turned out great! I will definitely make them again.

 
Sep 13, 2012

Yummy! I found I can put all the dry ing. + raisins chocolate chips or whatever you want in your cookie, in a 1 qt. ziploc bag. and keep in refrigerator until needed then just pour into a mixing bowl and add "wet" ing. I keep 2 of them in the refrig. I also added 1 tsp cinnamon and nutmeg, I use the whole nut and prob. grate about 1/4 tsp. I also added about 1/2 tsp. more vanilla. I did make 8 BIG cookies. Very filling w/coffee.

 
Oct 06, 2013

I made them just like the recipe said first time and they were delicious. Second time I doubled the batch and reduced the chocolate chips in half and added chopped pecans instead. I took another reviewer's suggestion and used canned pumpkin instead of the bananas. Also added cinnamon and a little nutmeg. They were even better!

 
Jan 19, 2013

I used all whole wheat flour and half the sugar and chocolate chips as I'm watching our sugar intake. Used about 1/4 cup of dough per cookie, squashed down to about 1/2" thick. Cookies came out nice and cakey, sweet enough, but will definitely add some cinnamon next time. Overall, good adaptable recipe.

 
Dec 03, 2013

Great go-to recipe. Don't bother with egg whites - just use the whole egg. Kids want me to try it next time with dried blueberries and white choc chips. Will try that next time.

 
May 14, 2013

I doubled this for breakfast this morning and had enough for two more mornings. I used spelt flour instead of white and maple syrup instead of brown sugar. I also added ground flax and walnuts. This probably does not need any sugar, especially if chocolate chips are used. I definitely will use this recipe again in our breakfast cookie rotation, especially when we have overripe bananas.

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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