Applesauce Oatmeal Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 egg whites1 cup brown sugar, packed2 cups chunky applesauce1 tsp. vanilla extract1 Tbsp. molasses2 cups all purpose flour2 1/2 cups quick oats1 tsp. baking soda1 1/2 Tbsp. cinnamon1/2 cup sliced almonds1/4 cup flax seed1/4 cup no-salt sunflower seeds1/2 cup dried cranberries or raisins
Preheat Oven to 350
In mixer, mix egg whites, brown sugar, applesauce, vanilla, and molasses. Add flour, oats, baking soda, and cinnamon to combine. Mix in nuts, flaxseed, and dried fruit.
Drop very large (this recipe only makes 24 cookies) scoops (Maybe 1/4 cup each? I use a large cookie scoop that is heaping.) onto a cookie sheet. Flatten the dough a bit (They don't really spread when baking - so you are doing the spreading to make a cookie shape) for more even baking.
Bake for 20 minutes.
I freeze each cookie in a sandwich bag. I grab one each morning on the way to work. Midmorning, when I am ready to snack, I microwave it for about 15 seconds and spread peanut butter on it.
Number of Servings: 24
Recipe submitted by SparkPeople user JKRUSHAS.
In mixer, mix egg whites, brown sugar, applesauce, vanilla, and molasses. Add flour, oats, baking soda, and cinnamon to combine. Mix in nuts, flaxseed, and dried fruit.
Drop very large (this recipe only makes 24 cookies) scoops (Maybe 1/4 cup each? I use a large cookie scoop that is heaping.) onto a cookie sheet. Flatten the dough a bit (They don't really spread when baking - so you are doing the spreading to make a cookie shape) for more even baking.
Bake for 20 minutes.
I freeze each cookie in a sandwich bag. I grab one each morning on the way to work. Midmorning, when I am ready to snack, I microwave it for about 15 seconds and spread peanut butter on it.
Number of Servings: 24
Recipe submitted by SparkPeople user JKRUSHAS.
Nutritional Info Amount Per Serving
- Calories: 144.9
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 108.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 2.3 g
- Protein: 3.6 g
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