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My review
Oatmeal Breakfast Cookies
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DYEH
"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."
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Ingredients
29 m servings 88Original recipe yields 24 servings (24 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Substitute sweetened dried cranberries (such as Craisins®) for the raisins if preferred.
- Due to the lack of fat, the cookies will remain somewhat flat and may burn without the parchment paper.
Nutrition Facts
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Reviews
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Newest
10/11/2018
These cookies are definitely not sweet--and that's not a bad thing in my opinion, as I do not like overly sweet anything. With that said, I felt that these could almost be bland. Their saving gr...
10/22/2018
This is a great core recipe! I didn’t have honey and prefer a sweeter cookie so I added 3/4 cup brown sugar, and also increased the salt to 1 tsp. I needed a nut-free version so I added mini cho...
2/6/2019
Delightful! Just what I was looking for! Was looking for a recipe using bananas and applesauce, something other than banana nut bread. This is it! Will be great for breakfast with yogurt & tea,...