Low Fat Breakfast Cookies

Low Fat Breakfast Cookies

Amanda Leilani

"Yummy breakfast cookies!"
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Ingredients

22 m servings 260 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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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Directions

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  • Prep

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  • 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.

Reviews

Read all reviews 24
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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Newest

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 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.

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

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 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 is great. Thanks to contributor Amanda Leilani! I joined Weight Watchers in January, and this recipe is great. I followed the recipe exactly except that I substituted ground flax seed meal ...

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.

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