Low Fat Breakfast Cookies Recipes
HEALTHY OATMEAL BREAKFAST COOKIES
Recipe video above. Like homemade granola - in cookie form! A satisfying grab 'n run breakfast that tastes like your favourite Oatmeal Raisin Cookies. Same chewy and moist inside (thanks to the mashed dates!), but not as crispy. And these happen to be healthy! Customisable - see notes.
Provided by Nagi
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
- Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
- Mash with potato masher or fork until it becomes a paste.
- Add remaining Wet ingredients. Mix well with wooden spoon.
- Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
- Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
- Remove from oven, leave to cool on the tray.
Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 8 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 17 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving
VEGAN LOW-FAT BREAKFAST COOKIES
This is an adaptation of Messy Cook's Fantabulous Oatmeal Applesauce cookies. These are kind of soft but dense. They're a nice replacement for breakfast bars.
Provided by dominiquedelsanto
Categories Breakfast
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Mash bananas in large measuring cup. There should be just shy of 1 cup of mashed banana - add a little extra apple sauce if you don't have enough banana. Stir in apple sauce, honey, and vanilla. In a separate bowl, mix together flour, oats, baking soda, and spices. Add wet stuff and stir until incorporated. Fold in zest, walnuts, and fruit.
- Scoop onto parchment paper-lined baking sheets. (I use an ice cream scoop.) Press them a little to flatten slightly. Bake about 15 minutes.
Nutrition Facts : Calories 100.4, Fat 2.2, SaturatedFat 0.3, Sodium 106.3, Carbohydrate 19.4, Fiber 2.1, Sugar 9.2, Protein 2.2
EASY ONE-BOWL LOW-FAT BREAKFAST COOKIES
These are good for you and they seem to stick with you. I like to use craisins and dried apples. This came from lowfatcooking.about.com credited to Fiona Haynes
Provided by SarahBeth
Categories Breakfast
Time 27m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt and sugar.
- Add egg whites, applesauce and vanilla. Mix well with a wooden spoon.
- Fold in dried fruit.
- Drop by tablespoon full on to baking sheet lined with parchment or silicone mat.
- Bake for 12 minutes or until lightly golden.
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- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
- Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
- Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
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- Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, 1/4 cup chocolate chips and 2 teaspoons of honey into these).
- Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies).
- Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
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