Low Fat Breakfast Cookies Recipe

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Jul 21, 2012

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

—fahselta

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.

—Terry

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10 Ratings

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.

—Joyce

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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.

—Mrs. Matteson

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Feb 10, 2013

Not bad. The chocolate is pretty dominant, in my opinion. These don't flatten much and turn out like little muffin tops packed with fiber. I had to add more applesauce; about 2 tbs; as it wasn't coming together otherwise. 12 minutes makes a soft, chewy cookie. Thanks for the recipe!

—pomplemousse

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Jan 25, 2013

This was so yummy.

—silverspoon1979

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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.

—shemoo

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Dec 09, 2012

This was great! Tried it today, doubled the recipe and got exactly 32 cookies out of it. They are rather big and quite filling, not exactly what I was looking for but a pleasant surprise!I'll be keeping this recipe around for a while I think! Gave it four stars because I upped the wheat germ by about 3/4 teaspoons and used less salt, but overall great recipe! Thanks for the idea!

—filly999@comcast.net

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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.

Nutritional Information

Low Fat Breakfast Cookies

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 260
Calories from Fat: 40

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 2.1g 10 %
Cholesterol 0mg 0 %
Sodium 203mg 8 %
** Potassium 227mg 6 %
Total Carbohydrates 52.7g 17 %
Dietary Fiber 4.2g 17 %
Protein 5.5g 11 %
** Sugars 26.8g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 6 %
Iron 18 %
** Thiamin 23 %
** Niacin 19 %
** Vitamin B6 7 %
** Magnesium 19 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.