Yummy breakfast cookies!

Amanda Leilani
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.

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  • Combine oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt in a large bowl. Add banana, applesauce, egg whites, and vanilla extract; mix well. Gently fold chocolate chips and cranberries into the batter. Drop batter, about 1 tablespoon at a time, onto the prepared baking sheet.

  • Bake in the preheated oven until golden brown, about 12 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

260 calories; 4.5 g total fat; 0 mg cholesterol; 203 mg sodium. 52.7 g carbohydrates; 5.5 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2012
Yummy! I found I can put all the dry ing. + raisins chocolate chips or whatever you want in your cookie, in a 1 qt. ziploc bag. and keep in refrigerator until needed then just pour into a mixing bowl and add "wet" ing. I keep 2 of them in the refrig. I also added 1 tsp cinnamon and nutmeg, I use the whole nut and prob. grate about 1/4 tsp. I also added about 1/2 tsp. more vanilla. I did make 8 BIG cookies. Very filling w/coffee. Read More
(16)

Most helpful critical review

Rating: 3 stars
03/28/2017
I'm trying to eat more healthy so I thought I'd try these. They may be great for healthy eaters but I didn't think they had much taste. Read More
33 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/13/2012
Yummy! I found I can put all the dry ing. + raisins chocolate chips or whatever you want in your cookie, in a 1 qt. ziploc bag. and keep in refrigerator until needed then just pour into a mixing bowl and add "wet" ing. I keep 2 of them in the refrig. I also added 1 tsp cinnamon and nutmeg, I use the whole nut and prob. grate about 1/4 tsp. I also added about 1/2 tsp. more vanilla. I did make 8 BIG cookies. Very filling w/coffee. Read More
(16)
Rating: 5 stars
09/13/2012
Yummy! I found I can put all the dry ing. + raisins chocolate chips or whatever you want in your cookie, in a 1 qt. ziploc bag. and keep in refrigerator until needed then just pour into a mixing bowl and add "wet" ing. I keep 2 of them in the refrig. I also added 1 tsp cinnamon and nutmeg, I use the whole nut and prob. grate about 1/4 tsp. I also added about 1/2 tsp. more vanilla. I did make 8 BIG cookies. Very filling w/coffee. Read More
(16)
Rating: 5 stars
12/02/2012
I substituted 1/2 c. canned pumpkin for the banana and used 3 egg whites instead of 2. Turned out great! I will definitely make them again. Read More
(12)
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Rating: 4 stars
07/21/2012
this recipe produces around 20-24 cookies...have fun with it by adding your favorite nuts or dried fruit Read More
(11)
Rating: 4 stars
10/06/2013
I made them just like the recipe said first time and they were delicious. Second time I doubled the batch and reduced the chocolate chips in half and added chopped pecans instead. I took another reviewer's suggestion and used canned pumpkin instead of the bananas. Also added cinnamon and a little nutmeg. They were even better! Read More
(6)
Rating: 4 stars
01/19/2013
I used all whole wheat flour and half the sugar and chocolate chips as I'm watching our sugar intake. Used about 1/4 cup of dough per cookie squashed down to about 1/2" thick. Cookies came out nice and cakey sweet enough but will definitely add some cinnamon next time. Overall good adaptable recipe. Read More
(4)
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Rating: 5 stars
12/03/2013
Great go-to recipe. Don't bother with egg whites - just use the whole egg. Kids want me to try it next time with dried blueberries and white choc chips. Will try that next time. Read More
(3)
Rating: 5 stars
05/14/2013
I doubled this for breakfast this morning and had enough for two more mornings. I used spelt flour instead of white and maple syrup instead of brown sugar. I also added ground flax and walnuts. This probably does not need any sugar especially if chocolate chips are used. I definitely will use this recipe again in our breakfast cookie rotation especially when we have overripe bananas. Read More
(3)
Rating: 4 stars
04/28/2015
This is great. Thanks to contributor Amanda Leilani! I joined Weight Watchers in January and this recipe is great. I followed the recipe exactly except that I substituted ground flax seed meal for the wheat germ because that's what I had. They're a bit dense but I like that. Most of all they are super filling and excellent with coffee. It says 8 servings but those would be he huge cookies. I found that it makes about 24 smaller cookies or 12 servings so I eat two. It's only 5 Points Plus points! Even my 12-year old likes them. Read More
(2)
Rating: 4 stars
02/22/2014
I like how it is so versatile. I made it following the recipe but next time I think I will try pineapple and orange zest with white choc chips. I like the pumpkin idea too. Read More
(1)
Rating: 3 stars
03/28/2017
I'm trying to eat more healthy so I thought I'd try these. They may be great for healthy eaters but I didn't think they had much taste. Read More