Easy One-Bowl Low-Fat Breakfast Cookies

Breakfast cookies

 Fiona Haynes

  • Total: 37 mins
  • Prep: 25 mins
  • Cook: 12 mins
  • Yield: 2 Dozen (24 Servings)
Nutritional Guidelines (per serving)
55 Calories
2g Fat
9g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2 Dozen (24 Servings)
Amount per serving
Calories 55
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 125mg 5%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Protein 1g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A cross between a cookie and a muffin, these wholesome little bites make a great breakfast on the go. Pack two of these with a piece of fruit and a low-fat yogurt, and this should see you through until lunch time.

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 1/2 cups oats
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup brown sugar (firmly packed)
  • 2 egg whites
  • 2 tbsp. canola oil
  • 1 banana (medium, very ripe, mashed)
  • 1 tsp. vanilla extract
  • 1 cup dried fruit (such as Sunsweet Antioxidant blend)

Steps to Make It

  1. Preheat oven to 350 F.

  2. In a large bowl, combine flour, oats, baking powder, baking soda, salt and sugar. Add egg whites, oil, mashed banana and vanilla. Mix well with a wooden spoon.

  3. Fold in dried fruit.

  4. Drop by tablespoon full on to baking sheet lined with parchment or silicone mat. Bake for 12 minutes or until lightly golden.