Oatmeal Breakfast Cookies

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.


Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 14 mins

    TOTAL : 29 mins

    SERVING : 24

    YIELD : 24 cookies

  • 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.

Per Serving: 88 calories; protein 2.6g; carbohydrates 13.3g; fat 3g; cholesterol 15.5mg; sodium 36.5mg. Substitute sweetened dried cranberries (such as Craisins(R)) for the raisins if preferred.