Low-sugar breakfast on the fly is made with this recipe for oatmeal breakfast cookies. I prefer to prepare multiple quantities of the dry ingredients at once and keep them in plastic bags for simple assembly when necessary. The cookies should be kept in the fridge.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 3 ¼ 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 1/4 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.
- 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 Facts
| Calories | 88 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 37 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe but the taste of banana is a bit much. Will not use next time. Added brown sugar and they were perfectly sweet.
Good base to start with. I upped all the ingredients, except the oats. The more fruit, nuts and applesauce you add the better the cookie. I also added in pumpkin spice along with the cinnamon.
This is a delish grab and go breakfast cookie. It is best served warm, in my opinion (from the refrigerator, just 25 seconds in the microwave). It is also very versatile. I subbed 1 cup pumpkin for the bananas and Craisins for the raisins because that’s what I had available. If I made the pumpkin again, I would use maple syrup in place of the honey and add a bit more than called for. I should have realized pumpkin is not as sweet as banana. I may try a hyped up apple version next time, with applesauce in place of the banana and diced apple in place of raisins (or half diced apple, half raisin). A carrot cake versions would be fun too — 1 cup pureed carrots in place of banana and add some pineapple chunks to the raisin, walnut mix. Thanks for the inspirational recipe.
All the healthy ingredients but mushy on the inside & no real taste.
Might double the raisins next time to make them a little more yummy.
I was skeptical but I must say these are my new go to healthy cookie recipe! I did not have applesauce on hand so substituted 1/3cup peanut butter. This is a great basic recipe that you can substitute different items as you prefer. Thank you! This one is a keeper!!
Easy to make and tasty! The breakfast cookies go well with yogurt and my wife enjoyed them when covered with a sugar free berry spread.
They were very tasty…a little dry though
I didn’t have walnuts. I added about 1/4 c sweetened coconut, and about 2T coconut oil, and about 1-2T maple syrup since my honey was low.
Yummmmm
Delightful! Just what I was looking for! Was looking for a recipe using bananas and applesauce, something other than banana nut bread. This is it! Will be great for breakfast with yogurt & tea, or an afternoon snack =) I used 1/3c of frozen blueberries instead of raisins, and I had 3 ripe bananas that needed to be used.
This is a great core recipe! I didn’t have honey and prefer a sweeter cookie so I added 3/4 cup brown sugar, and also increased the salt to 1 tsp. I needed a nut-free version so I added mini chocolate chips instead. I baked them for 10 minutes and they still set nicely but stayed chewy. Will be making again!
These cookies are definitely not sweet–and that’s not a bad thing in my opinion, as I do not like overly sweet anything. With that said, I felt that these could almost be bland. Their saving grace was the addition of raisins and walnuts that give you a little pop of flavor when you bite into them. If I were to make these again, I think they could really benefit from the addition of a little fat–1-2 tbsps of butter or oil would do the trick. Also, a bit more spices, maple syrup in place of honey, and maybe even some shredded coconut would add a bit more flavor. These cookies also stay EXACTLY how they go into the oven–no spreading at all. After the first batch, I pressed them flat before baking, and much prefer them that way. Overall, not bad, but I would adjust more to suit my family’s tastes. Thanks for the recipe!