Oatmeal Breakfast Cookies
These oatmeal breakfast cookies are a low-sugar option for a healthy on-the-go breakfast.
Equipment
- food processor
- baking sheets
- parchment paper
Ingredients
- 3 cups old-fashioned oats divided
- ½ cup chopped walnuts
- ⅓ cup raisins
- 2 tablespoons ground flax seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 ripe bananas
- 2 eggs
- ⅓ cup unsweetened applesauce
- 1 tablespoon honey
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Grind 2 ¼ cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
- Make a well in the center of oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of cookie dough on the baking sheets.
- Bake in the preheated oven until edges are set, about 14 minutes.
Notes
Substitute sweetened dried cranberries (such as Craisins) for the raisins if preferred. Due to the lack of fat, the cookies will remain somewhat flat and may burn without the parchment paper.
Nutrition
Serving: 1cookieCalories: 88kcalCarbohydrates: 13gProtein: 3gFat: 3gCholesterol: 16mgSodium: 37mgPotassium: 117mgFiber: 2gSugar: 4gVitamin C: 1mgCalcium: 17mgIron: 1mg
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