LOADED OATMEAL BREAKFAST COOKIES
Oatmeal breakfast cookies with no white sugar are the perfect high protein way to start your day. Ready in under 30 minutes!
Provided by Julie Clark
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- In a large bowl, combine all the ingredients together
- With a large ice cream scoop or ¼ cup measurer, scoop out cookie dough and place it on a parchment lined baking sheet.
- Flatten each cookie with a spoon. They do not flatten on their own, so they need to be flattened before baking.
- Bake for 15-18 min or until edges are slightly brown.
Nutrition Facts : Calories 331 kcal, Carbohydrate 35 g, Protein 10 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 193 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving
OATMEAL BREAKFAST COOKIES
A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.
Provided by DYEH
Categories 100+ Breakfast and Brunch Recipes
Time 29m
Yield 24
Number Of Ingredients 12
Steps:
- 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 the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
- Bake in the preheated oven until edges are set, about 14 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g
LUCIANA'S BREAKFAST OATMEAL COOKIES
I was trying to find something nutritious but yummy, and then I came up with this oatmeal cookie recipe that you can have at breakfast, lunch, dinner, or for a snack.
Provided by Att's up
Categories Breakfast and Brunch
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with shortening.
- Stir oats, sugar, flour, baking soda, and salt in a medium bowl until combined.
- Place butter, eggs, milk, and vanilla in a large bowl; mix well. Add the oat mixture to the butter mixture; stir until incorporated. Roll the dough into walnut-sized balls and place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges are golden, about 9 minutes.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 23.2 g, Cholesterol 22.7 mg, Fat 4 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 84.8 mg, Sugar 10.3 g
BREAKFAST COOKIES
I like to give my family a hearty start in the morning, especially when they have to eat in a hurry. These easy-to-make "cookies" are perfect for a breakfast on the run and really appeal to the kid in all of us. -Wanda Cox, Roscommon, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in cheese and bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until light brown.
Nutrition Facts : Calories 183 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 248mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
PB&J OATMEAL BREAKFAST COOKIES
A mash-up of granola bars and peanut butter cookies -- what's not to love? These feel-good breakfast treats are packed with great ingredients like oats, peanuts, pepitas and dried strawberries.
Provided by Justin Chapple
Categories dessert
Time 45m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
- Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
- With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
- Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
- Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.
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