Low Fat Breakfast Cookies

Low Fat Breakfast Cookies

Amanda Leilani 4

"Yummy breakfast cookies!"
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22 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 24 Ratings

Most helpful positive review

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

Most helpful critical review

They are not good. The taste was very plain and there wasn't anything interesting about the texture that made up for it. I'm not making it again.

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

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.

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 mixin...

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...

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 ...

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.

I like how it is so versatile. I made it following the recipe but next time I think I will try pineapple and orange zest with white choc chips. I like the pumpkin idea too.

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...

These are great to keep in the refrigerator and grab as you go. I didn't have banana so I used a total of 1 1/4 c. applesauce. I reduced the chocolate chips by half and used Splenda brown suga...