For a vegan option, replace the egg whites with 1/4 cup of mashed avocado or flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes to thicken). Feel free to experiment with other dried fruits or nuts. Chopped walnuts or raisins would be delicious additions. Store the cookies in an airtight container at room temperature for up to 3 days. For a richer flavor, use dark chocolate chips instead of semi-sweet. If you don't have wheat germ, you can substitute it with ground flaxseed or simply omit it.
Low Fat Breakfast Cookies
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PREP TIME10 mins
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COOK TIME12 mins
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TOTAL TIME22 mins
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SERVING8 People
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VIEWS116
Start your day with these delightful and nutritious breakfast cookies, packed with wholesome ingredients and bursting with flavor. A guilt-free treat that will keep you energized until lunchtime!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Fiber4 g
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Protein6 g
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Saturated Fat2 g
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Sodium203 mg
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Sugar27 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, whisk together the rolled oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt. (5 minutes)
03 Step
Recipe View 3 mins Add the mashed banana, applesauce, egg whites, and vanilla extract to the dry ingredients; mix until just combined. Be careful not to overmix. (3 minutes)
04 Step
Recipe View 2 mins Gently fold in the chocolate chips and dried cranberries. (2 minutes)
05 Step
Recipe View 5 mins Drop the batter by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie. (5 minutes)
06 Step
Recipe View 15 mins Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. (15 minutes)
07 Step
Recipe View 10 mins Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Tamia Quitzon
Apr 9, 2025The batter was a little sticky, but the cookies baked up perfectly. I chilled the dough for 30 minutes before baking, which helped.
America Dickens
Jan 22, 2025I added some chopped pecans and a sprinkle of cinnamon – they turned out amazing!
Brielle Bins
Aug 3, 2024Great recipe! I substituted maple syrup for the brown sugar to make them refined sugar-free.
Hallie Stroman
May 29, 2024My kids devour these! I feel good knowing they're getting a healthy start to their day.
Mittie Beier
May 25, 2024These cookies are a lifesaver on busy mornings! I love that they're not too sweet.