Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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


Instructions Checklist
  • 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.

Cook's Notes:

Substitute sweetened dried cranberries (such as Craisins(R)) 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

88 calories; protein 2.6g; carbohydrates 13.3g; fat 3g; cholesterol 15.5mg; sodium 36.5mg. Full Nutrition