OATMEAL BREAKFAST COOKIES
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.
Provided by DYEH
Categories 100+ Breakfast and Brunch Recipes
Time 29m
Yield 24
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g
BREAKFAST COOKIES
Provided by Ellie Krieger
Categories dessert
Time 32m
Yield 12 cookies, serving size 1 cookie
Number Of Ingredients 17
Steps:
- Place rack in center of oven and preheat oven to 350 degrees F.
- Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 189 calorie, Fat 9.5 grams, SaturatedFat 2 grams, Cholesterol 21 milligrams, Sodium 125 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams
HEALTHY OATMEAL BREAKFAST COOKIES
This is a recipe I created out of a need for a healthy low fat, high fiber breakfast option. This "cookie" is not very sweet. You can add more sugar if desired. Makes a great breakfast with a piece of fruit.
Provided by healthycook26
Categories Breakfast
Time 45m
Yield 18 large cookies, 18 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400.
- In a bowl, combine oats and yogurt and set aside.
- In a large bowl beat eggs, sugar, honey and applesauce.
- Add flours, wheat bran, baking powder and baking soda. Mix until combined.
- Add oatmeal and yogurt mixture and beat gently.
- Fold in carrots, raisins and pineapple.
- On a parchment paper lined cookie sheet, scoop 1/4 cup of batter and flatten.
- Bake at 400 for 25-30 mins until lightly browned.
- Cool on wire rack.
PB&J OATMEAL BREAKFAST COOKIES
A mash-up of granola bars and peanut butter cookies -- what's not to love? These feel-good breakfast treats are packed with great ingredients like oats, peanuts, pepitas and dried strawberries.
Provided by Justin Chapple
Categories dessert
Time 45m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
- Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
- With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
- Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
- Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.
LUCIANA'S BREAKFAST OATMEAL COOKIES
I was trying to find something nutritious but yummy, and then I came up with this oatmeal cookie recipe that you can have at breakfast, lunch, dinner, or for a snack.
Provided by Att's up
Categories Breakfast and Brunch
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with shortening.
- Stir oats, sugar, flour, baking soda, and salt in a medium bowl until combined.
- Place butter, eggs, milk, and vanilla in a large bowl; mix well. Add the oat mixture to the butter mixture; stir until incorporated. Roll the dough into walnut-sized balls and place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges are golden, about 9 minutes.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 23.2 g, Cholesterol 22.7 mg, Fat 4 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 84.8 mg, Sugar 10.3 g
OATMEAL BRAN BREAKFAST COOKIES
I have not tried these cookies. I'm posting this for safe keeping. I found this recipe in The Breakfast Book.
Provided by internetnut
Categories Breakfast
Time 27m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Don't grease the baking sheets.
- Put the shortening, sugars, coffee, and egg in a mixing bowl and beat until smooth and blended. Add the oats, flour, salt, and baking soda. Stir very well so the dough is well mixed.
- Spread the All Bran cereal out on a piece of waxed paper. This is a sticky dough, so wet your fingers with cold water before pinching off about 2 tablespoons of dough at a time and rolling it in the All Bran. Don't worry if you can't get a heavy coating of cereal on each piece of dough; if just a little of the All Bran sticks, it will give a nice texture to the cookies.
- Place the dough pieces about 1 1/2-inches apart on the baking sheets. Bake 12-15 minutes. Remove from the oven and cool on racks.
Nutrition Facts : Calories 110.8, Fat 4.9, SaturatedFat 1.4, Cholesterol 5.9, Sodium 92.8, Carbohydrate 16.1, Fiber 1.4, Sugar 8.2, Protein 1.8
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